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White-Chocolate Raspberry Sundaes

Yield 6 Servings

Ingredients

  • 2/3 cup heavy cream
  • 1 cup white-chocolate chips
  • 1 teaspoon white crème de cacao, optional
  • 1/2 teaspoon lemon juice
  • Pinch of salt
  • 1 pint vanilla ice cream
  • 1 pint raspberry sorbet
  • Fresh raspberries

Nutrition Information

  • calories 424
  • fat 26 g
  • satfat 16 g
  • protein 5 g
  • carbohydrate 43 g
  • fiber 3 g
  • cholesterol 92 mg
  • sodium 115 mg

How to Make It

  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.

  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.

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