Ice Cream with Raspberry Sauce and Chocolate
More From Allyou
Amount per serving
- Calories: 408
- Fat: 18g
- Saturated fat: 9g
- Protein: 8g
- Carbohydrate: 109g
- Fiber: 6g
- Cholesterol: 85mg
- Sodium: 266mg
- 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.
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