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Raspberry-Fudge Frozen Dessert

 Raspberry-Fudge Frozen Dessert
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
12 ServingsPrep: 15 min. + freezing


  • 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

2 of 2

Raspberry-Fudge Frozen Dessert (continued)

Directions (continued)

  • 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.
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.