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Recipe Summary

Yield:
6 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

424 calories; fat 26g; saturated fat 16g; protein 5g; carbohydrates 43g; fiber 3g; cholesterol 92mg; sodium 115mg.
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