Ice Cream with Raspberry Sauce and Chocolate

Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 408
  • Fat: 18g
  • Saturated fat: 9g
  • Protein: 8g
  • Carbohydrate: 109g
  • Fiber: 6g
  • Cholesterol: 85mg
  • Sodium: 266mg

Ingredients

  • 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

Preparation

  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.
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