Raspberry Hot Fudge Sundae Recipe

Raspberry Hot Fudge Sundae Recipe
Raspberry Hot Fudge Sundae Recipe photo by Taste of Home
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Raspberry Hot Fudge Sundae Recipe

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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!
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups frozen raspberries (without syrup)
  • 1 quart vanilla ice cream, softened
  • RASPBERRY SAUCE:
  • 1 cup sugar
  • 1/4 cup water
  • 3 cups raspberries (without syrup)
  • HOT FUDGE SAUCE:
  • 2/3 cup milk
  • 1/4 cup butter
  • 1/4 teaspoon salt
  • 1 package (12 ounces) semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • WHIPPED ALMOND CREAM TOPPING:
  • 1 cup heavy whipping cream
  • 1 teaspoon almond extract

Directions

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 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.
Originally published as Raspberry Hot Fudge Sundae in Country Extra September 1990, p47

Nutritional Facts

1 each: 633 calories, 37g fat (23g saturated fat), 88mg cholesterol, 212mg sodium, 76g carbohydrate (65g sugars, 4g fiber), 6g protein.

  • 1-1/2 cups frozen raspberries (without syrup)
  • 1 quart vanilla ice cream, softened
  • RASPBERRY SAUCE:
  • 1 cup sugar
  • 1/4 cup water
  • 3 cups raspberries (without syrup)
  • HOT FUDGE SAUCE:
  • 2/3 cup milk
  • 1/4 cup butter
  • 1/4 teaspoon salt
  • 1 package (12 ounces) semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • WHIPPED ALMOND CREAM TOPPING:
  • 1 cup heavy whipping cream
  • 1 teaspoon almond extract
  1. Gently fold raspberries into vanilla ice cream; place in covered freezer container and freeze until firm.
  2. 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.
  3. For fudge sauce, combine milk, butter and salt in top of double boiler over hot (not boiling) water. Heat until butter melts; add chocolate, stirring until chips melt and mixture is smooth. Remove from heat and stir in vanilla.
  4. 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.
Originally published as Raspberry Hot Fudge Sundae in Country Extra September 1990, p47

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