Raspberry-Fudge Frozen Dessert Recipe

3.5 2 2
Raspberry-Fudge Frozen Dessert Recipe
Raspberry-Fudge Frozen Dessert Recipe photo by Taste of Home
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Raspberry-Fudge Frozen Dessert Recipe

Read Reviews
3.5 2 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 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

Directions

Line the bottom and sides of a 9x5-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 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

Nutritional Facts

1 slice: 392 calories, 21g fat (11g saturated fat), 27mg cholesterol, 84mg sodium, 54g carbohydrate (40g sugars, 4g fiber), 4g protein.

  • 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
  1. Line the bottom and sides of a 9x5-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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MY REVIEW
Abby_21 User ID: 1024283 131103
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."

MY REVIEW
CookinYum User ID: 6415737 58457
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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