ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ice Cream with Raspberry Sauce and Chocolate

Yield 4 Servings


  • 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

Nutrition Information

  • calories 408
  • fat 18 g
  • satfat 9 g
  • protein 8 g
  • carbohydrate 109 g
  • fiber 6 g
  • cholesterol 85 mg
  • sodium 266 mg

How to Make It

  1. 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.

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

  3. 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.