Yield
6 Servings

How to Make It

Step 1

Pour heavy cream into a large glass measuring cup. Microwave on high power until boiling, 1 1/2 to 2 minutes (stop earlier if necessary to prevent cream from spilling over). Add white-chocolate chips, let stand for 1 minute and then stir with a fork until completely smooth. Stir in crème de cacao, if using, lemon juice and salt until thoroughly combined.

Step 2

Warm vanilla ice cream in its container in microwave for 15 to 20 seconds, until just easy to scoop; repeat with raspberry sorbet. Using an ice cream scoop, fill scoop halfway with vanilla ice cream and then scoop up raspberry sorbet to fill ice cream scoop. Fill 6 sundae dishes with two of these scoops each.

Step 3

Drizzle white-chocolate sauce over sundaes and garnish with raspberries.

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