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  • 6servings
  • 30minutes
  • 633calories

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsB12, D, E
MineralsCopper, Natrium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups frozen raspberries (without syrup)

  2. 1 quart vanilla ice cream, softened

  3. RASPBERRY SAUCE:

  4. 1 cup sugar

  5. 1/4 cup water

  6. 3 cups raspberries (without syrup)

  7. HOT FUDGE SAUCE:

  8. 2/3 cup milk

  9. 1/4 cup butter

  10. 1/4 teaspoon salt

  11. 2 cups (12 ounces) semisweet chocolate chips

  12. 1 teaspoon vanilla extract

  13. WHIPPED ALMOND CREAM TOPPING:

  14. 1 cup heavy whipping cream

  15. 1 teaspoon almond extract

Instructions Jump to Ingredients ↑

  1. Raspberry Hot Fudge Sundae Recipe photo by Taste of Home Gently fold raspberries into vanilla ice cream; place in covered freezer container and freeze until firm.

  2. For raspberry sauce, place sugar and water in 2-qt. saucepan; boil over medium heat for 1 minute. Remove from heat; cool for 15 minutes. Gently stir in raspberries and refrigerate.

  3. For fudge sauce, combine milk, butter and salt in top of double boiler over hot (not boiling) water. Heat until butter melts; add chocolate, stirring until chips melt and mixture is smooth. Remove from heat and stir in vanilla.

  4. Just before serving, whip cream until soft peaks form; fold in almond extract. In large dessert bowl or sundae dish, top ice cream with 2-3 tablespoons of each sauce. Garnish with dollop of whipped topping. Yield: 6-8 servings.

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