Get your chocolate fix with this chocolate ice cream sundae topped with chocolate shavings and sprinkled with toasted almonds.

Recipe by MyRecipes September 2005

Gallery

Recipe Summary

Yield:
5 Servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Roast almonds in a medium skillet over medium-low heat, shaking until nuts are fragrant and toasted, about 8 minutes. Let almonds cool, then coarsely chop.

    Advertisement
  • Melt butter in same skillet; add brown sugar and lemon juice and cook, stirring constantly with a fork, until melted and smooth. Add cranberry-raspberry juice and bring to a boil over medium-high heat. Cook until reduced by half, remove from heat and add raspberries. Stir gently for 1 to 2 minutes, until berries are warm and sauce is cooled slightly.

  • Scoop ice cream into ice cream bowls or parfait glasses, spoon sauce on top, and sprinkle with toasted almonds and chocolate shavings.

Nutrition Facts

488 calories; fat 24g; saturated fat 12g; protein 7g; carbohydrates 64g; fiber 5g; cholesterol 53mg; sodium 58mg.
Advertisement
Advertisement