Ingredients Jump to Instructions ↓

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

  2. 1 quart vanilla ice cream, softened RASPBERRY SAUCE:

  3. 1 cup sugar

  4. 1/4 cup water

  5. 3 cups raspberries (without syrup) HOT FUDGE SAUCE:

  6. 2/3 cup milk

  7. 1/4 cup butter

  8. 1/4 teaspoon salt

  9. 2 cups (12 ounces) semisweet chocolate chips

  10. 1 teaspoon vanilla extract WHIPPED ALMOND CREAM TOPPING:

  11. 1 cup heavy whipping cream

  12. 1 teaspoon almond extract

Instructions Jump to Ingredients ↑

  1. Gently fold raspberries into vanilla ice cream; place in covered freezer container and freeze until firm. 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. 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. 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.


Send feedback