This frozen specialty always receives a big "thumbs up" from all who taste it. Everyone compliments the combination of vanilla, raspberry and chocolate fudge flavors. —Sue Kroening, Mattoon, Illinois
- 2 cups vanilla ice cream, partially softened
- 1/2 cup chopped pecans, toasted
- 2 cups raspberry sherbet or sorbet, partially softened
- 2 cups chocolate fudge ice cream, partially softened
- 1 package (10 ounces) frozen sweetened raspberries, thawed
- 2 cups (12 ounces) semisweet chocolate chips
- 1/4 cup butter, cubed
- 1/2 cup light corn syrup
- 1/2 cup water
- Fresh raspberries, optional
- Line the bottom and sides of a 9-in. x 5-in. loaf pan with plastic wrap. Combine vanilla ice cream and pecans; spread into prepared pan. Freeze for 30 minutes.
- Spread raspberry sherbet over ice cream. Freeze for 30 minutes. Spread chocolate ice cream over the top. Cover and freeze for 8 hours or until firm.
- Mash and strain raspberries, reserving 1/4 cup juice (discard seeds and save remaining raspberry juice for another use). In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in the corn syrup, water and reserved raspberry juice; cool.
- Remove dessert from the freezer 10 minutes before serving. Using plastic wrap, remove loaf from pan; discard plastic wrap. Using a serrated knife, cut ice cream into 12 slices. Spoon chocolate sauce onto dessert plates; top with ice cream. Garnish with fresh raspberries if desired. Yield: 12 servings.
Originally published as Raspberry-Fudge Frozen Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p79
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