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Raspberry Ice Cream Delight Recipe
Raspberry Ice Cream Delight Recipe photo by Taste of Home
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Raspberry Ice Cream Delight Recipe

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5 6 8
Publisher Photo
This gorgeous, make-ahead dessert is a light, refreshing ending to a summer meal. I first made it for my aunt's 85th birthday dinner and everyone loved it! —Nancy Whitford, Edwards, New York
TOTAL TIME: Prep: 30 min. + freezing
MAKES:12-15 servings
TOTAL TIME: Prep: 30 min. + freezing
MAKES: 12-15 servings

Ingredients

  • 2 cups crushed chocolate wafers
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 1 cup hot fudge ice cream topping
  • 1 quart vanilla ice cream, softened
  • 1 pint raspberry sherbet, softened
  • 1 package (10 ounces) frozen sweetened raspberries, thawed and drained
  • 1 carton (8 ounces) frozen whipped topping, thawed

Nutritional Facts

1 piece: 342 calories, 14g fat (9g saturated fat), 28mg cholesterol, 192mg sodium, 50g carbohydrate (27g sugars, 2g fiber), 4g protein.

Directions

  1. In a large bowl, combine the wafer crumbs, sugar and butter; set aside 1/4 cup. Press the remaining crumb mixture into a 13-in. x 9-in. dish. Cover and freeze 15 minutes.
  2. Place hot fudge topping in a microwave-safe bowl; cover and microwave on high for 15-20 seconds. Spread over crust.
  3. Spoon ice cream over fudge layer. Place spoonfuls of sherbet over ice cream; cut through sherbet with a knife to swirl. Top with raspberries. Spread with whipped topping; sprinkle with reserved crumb mixture.
  4. Cover and freeze for 2-3 hours or overnight. Remove from the freezer 15 minutes before serving. Yield: 12-15 servings.
Originally published as Frozen Raspberry Delight in Taste of Home June/July 2006, p48

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Raspberry Ice Cream Delight

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
trakehner1 User ID: 8827789 251972
Reviewed Jul. 28, 2016

"I found this easy to make and very tasty. Make sure frozen raspberrys are dethawed or use fresh. I added extra hot fudge. It is a hit and cool for a great summer dessert"

MY REVIEW
Sylferrell User ID: 8643596 250538
Reviewed Jul. 17, 2016

"I rate this 5 stars, because I changed a few things. I think it would have been too sweet, if I had not. I used gluten free chocolate cookies, no sugar in the cookie crust, organic ice cream and sorbet, fresh raspberries instead of frozen sweetened ones and real whipped cream. Delicious!"

MY REVIEW
dtowns User ID: 6365188 250229
Reviewed Jul. 9, 2016

"Great recipe but for a 13x9 pan I used a half gallon ice cream, a 10 ounce container of hot fudge, and 3/4 cup of wafers."

MY REVIEW
LadyJ1225 User ID: 7810931 250191
Reviewed Jul. 7, 2016

"YUMMMMY!!! I used gluten-free cookies for the base, and homemade vanilla and raspberry ice cream - delish! This is so easy yet elegant for a summertime dessert."

MY REVIEW
dgonzo User ID: 4843972 71234
Reviewed Jul. 7, 2012

"This was great. Made a few changes. Used crushed, cream-filled chocolate Oreos, and doubled the recipe for a 9x13, but only used 1 container of raspberry sherbet. Also topped it with real whipping cream."

MY REVIEW
Donna I.M.J. User ID: 5934807 164229
Reviewed May. 6, 2011

"I made it during the Christmas Holidays and I'm making it for the ladies cook out in a couple of weeks. It's a big hit with everyone !!"

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