Yield
5 Servings

How to Make It

Step 1

Roast almonds in a medium skillet over medium-low heat, shaking until nuts are fragrant and toasted, about 8 minutes. Let almonds cool, then coarsely chop.

Step 2

Melt butter in same skillet; add brown sugar and lemon juice and cook, stirring constantly with a fork, until melted and smooth. Add cranberry-raspberry juice and bring to a boil over medium-high heat. Cook until reduced by half, remove from heat and add raspberries. Stir gently for 1 to 2 minutes, until berries are warm and sauce is cooled slightly.

Step 3

Scoop ice cream into ice cream bowls or parfait glasses, spoon sauce on top, and sprinkle with toasted almonds and chocolate shavings.

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