- 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.
Reviews for Raspberry-Fudge Frozen Dessert
Sort By :
"I made the sauce and used Neapolitan ice cream. It was okay but, sorry, really not that much better than bottled sundae sauce."
"Served this on serveral occassions using almonds instead of pecans and layering whole raspberries - excellent reviews - friends asking for recipie - very refreshing"