Raspberry Hot Fudge Sundae Recipe

Raspberry Hot Fudge Sundae Recipe photo by Taste of Home

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I created this recipe one hot summer night when I went to the kitchen to make four sundaes and didn't have quite enough hot fudge sauce. So I decided to use the raspberry sauce I'd made for that morning's waffles. After the first spoonful, I knew I'd created the perfect sundae!

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Raspberry Hot Fudge Sundae Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

30 30

Ingredients

1-1/2 cups frozen raspberries (without syrup)
1 quart vanilla ice cream, softened
RASPBERRY SAUCE:
1 cup sugar
1/4 cup water
3 cups raspberries (without syrup)
HOT FUDGE SAUCE:
2/3 cup milk
1/4 cup butter
1/4 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
1 teaspoon vanilla extract
WHIPPED ALMOND CREAM TOPPING:
1 cup heavy whipping cream
1 teaspoon almond extract

Directions

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.

Nutritional Facts 1 serving (1 each) equals 633 calories, 37 g fat (23 g saturated fat), 88 mg cholesterol, 212 mg sodium, 76 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Raspberry Hot Fudge Sundae in Country Extra September 1990, p47