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Raspberry Hot Fudge Sundae

 Raspberry Hot Fudge Sundae
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!
6-8 ServingsPrep/Total Time: 30 min.


  • 1-1/2 cups frozen raspberries (without syrup)
  • 1 quart vanilla ice cream, softened
  • 1 cup sugar
  • 1/4 cup water
  • 3 cups raspberries (without syrup)
  • 2/3 cup milk
  • 1/4 cup butter
  • 1/4 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup heavy whipping cream
  • 1 teaspoon McCormick® Pure Almond Extract


  • 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

2 of 2

Raspberry Hot Fudge Sundae (continued)

Directions (continued)

  • 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.