Ice Cream with Raspberry Sauce and Chocolate

Nutritional Information

Calories 408
Fat 18 g
Satfat 9 g
Protein 8 g
Carbohydrate 109 g
Fiber 6 g
Cholesterol 85 mg
Sodium 266 mg


2 cups fresh or 1 (12 oz.) bag frozen raspberries
3/4 cup sugar
2 tablespoons lemon juice
1 ounce semisweet chocolate, for shaving
4 thick slices homemade or store-bought pound cake
4 large scoops vanilla ice cream


Rinse and drain fresh berries. (Thaw frozen berries according to package directions.) Set a large, sturdy sieve over a bowl and put raspberries in sieve. Using back of a spoon, force raspberries through holes in sieve, removing all stems and seeds as you go. (You should end up with 2/3 cup to 1 cup raspberry puree.) Stir in sugar and lemon juice.

Using large holes of a grater, make small chocolate shavings. If you prefer larger curls, use a vegetable peeler.

Place slices of pound cake on individual serving plates and top each with a scoop of ice cream. Pour a small amount of raspberry sauce over ice cream and sprinkle chocolate shavings all around. Serve with remaining sauce.

February 2007
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