Raspberry-Fudge Frozen Dessert Recipe
Raspberry-Fudge Frozen Dessert Recipe photo by Taste of Home

Raspberry-Fudge Frozen Dessert Recipe

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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
TOTAL TIME: Prep: 15 min. + freezing
MAKES:12 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + freezing
MAKES: 12 servings


  • 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

Nutritional Facts

1 slice with 1/4 cup sauce (calculated without fresh raspberries) equals 392 calories, 21 g fat (11 g saturated fat), 27 mg cholesterol, 84 mg sodium, 54 g carbohydrate, 4 g fiber, 4 g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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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Reviewed Jul. 8, 2013

"I made the sauce and used Neapolitan ice cream. It was okay but, sorry, really not that much better than bottled sundae sauce."

Reviewed Dec. 21, 2011

"Served this on serveral occassions using almonds instead of pecans and layering whole raspberries - excellent reviews - friends asking for recipie - very refreshing"

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