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

Raspberry Ice Cream Delight Recipe

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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
(4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
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3 Star
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2 Star
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MY REVIEW
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
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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