Raspberry Sundaes Recipes

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RASPBERRY SUNDAES



Raspberry Sundaes image

For a fast-to-fix finish, spoon this ruby-red raspberry sauce over individual dishes of vanilla ice cream for a simple yet special dessert.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/2 cups sauce.

Number Of Ingredients 4

2 packages (10 ounces each) frozen sweetened raspberries, thawed
2 tablespoons cornstarch
1/2 teaspoon almond extract
Vanilla ice cream

Steps:

  • Drain raspberries, reserving juice; set berries aside. In a bowl, combine cornstarch and 2 tablespoons of juice until smooth. In a saucepan, bring the raspberries and remaining juice to a boil; stir in the cornstarch mixture. Cook for 1-2 minutes or until thickened. Remove from the heat; stir in almond extract. Cool. Serve over ice cream.

Nutrition Facts :

RASPBERRY SUNDAES WITH CHOCOLATE SAUCE AND ROASTED ALMONDS



Raspberry Sundaes with Chocolate Sauce and Roasted Almonds image

Provided by Diana Yen

Categories     Dessert     Frozen Dessert     Raspberry     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

For the chocolate sauce:
6 ounces bittersweet chocolate, finely chopped
3/4 cup water
2/3 cups sugar
2 tablespoons honey
3 tablespoons unsalted butter
Pinch of kosher salt
For the sundae:
1 pint fresh raspberries (12 ounces)
2 tablespoons sugar
2 tablespoons elderflower liqueur, such as St-Germain
2 tablespoons fresh lemon juice
2 pints vanilla ice cream
Chopped roasted unsalted almonds, for garnish

Steps:

  • To make the chocolate sauce, place a saucepan over medium-low heat, combine the chocolate, and water, vigorously stirring until completely melted and smooth. Let it come to a low simmer until small bubbles appear around the outside. Add sugar, honey and keep at a low simmer until thickened, about 3 minutes. Remove from heat and stir in butter and salt. Chocolate sauce will smooth out at is cools to room temperature. Store in an airtight container.
  • In a bowl, gently toss together the raspberries, sugar, elderflower liqueur, and lemon juice. Let stand in the refrigerator for 30 minutes (or up to 2 hours) before serving.
  • Assemble the sundae: Scoop ice cream into individual bowls. Top with chocolate sauce, almonds, and macerated raspberries.

FRESH RASPBERRY SAUCE



Fresh Raspberry Sauce image

This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 55m

Yield 12

Number Of Ingredients 4

1 ½ pounds fresh raspberries
¼ cup white sugar
1 tablespoon water, or as needed
2 teaspoons lemon juice, or more to taste

Steps:

  • Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g

VANILLA-RASPBERRY SUNDAES WITH SPOON-SHAPED COOKIES



Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies image

The dough yields plenty of extra cookie "spoons," which can be served with tea or any dessert. If you'd prefer to bake a single batch, use one disk of dough and freeze the rest (up to one month).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 8 sundaes and 60 cookies

Number Of Ingredients 10

2 cups sifted all-purpose flour, plus more for surface
1/2 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
2 quarts Vanilla Ice Cream, softened
2 quarts Raspberry Sorbet, softened
Blueberries, for garnish

Steps:

  • Make the cookies: Whisk together flour, baking powder, and salt. Cream butter and sugar until pale and fluffy. Mix in egg and vanilla. Gradually add flour mixture, and mix until dough comes together. Shape dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days).
  • Preheat oven to 325 degrees. Roll out 1 disk of dough to just less than an inch thick on a lightly floured surface. Using a paring knife, cut out spoon shapes, each about 3 inches long. Get the spoon template here.
  • Transfer to baking sheets. Chill in freezer for 15 minutes. Roll out scraps, and repeat once.
  • Bake until cookies are golden around the edges, about 12 minutes. Transfer sheets to wire racks to cool. Repeat with remaining dough.
  • Make the sundaes: In 8 small bowls, layer 1/4 cup ice cream, 1/2 cup sorbet, and another 1/4 cup ice cream. Garnish each sundae with blueberries, and serve with 2 or 3 cookie spoons.

RASPBERRY ICE CREAM SUNDAE SAUCE



Raspberry Ice Cream Sundae Sauce image

You can use this sauce for everything! From drizzling over cheesecake, cream puffs or pound cake- to ice cream, chocolate souffles or swirled into a vanilla souffle right before you bake it. You can also use it in a pitcher on the table to pour over pancakes, waffles or crepes. From Room For Dessert.

Provided by Bev I Am

Categories     Sauces

Time 35m

Yield 1 cup

Number Of Ingredients 5

1 pint raspberries (2 cups)
1 1/2 tablespoons sugar
1/4 cup water
1/2 teaspoon lemon juice
1 teaspoon kirsch or 1 teaspoon framboise eau-de-vie (optional)

Steps:

  • Pass the raspberries through a food mill fitted with a fine disk, or puree the raspberries in a food processor and press through a sieve to remove the seeds.
  • Heat the sugar and the water to gether until the sugar is dissolved.
  • Stir it into the raspberry puree and add the lemon juice and the kirsch or framboise, if desired.
  • Taste and if necessary adjust with additional sugar, lemon juice or kirsch or framboise.

Nutrition Facts : Calories 236, Fat 2, SaturatedFat 0.1, Sodium 4.3, Carbohydrate 56.4, Fiber 20.3, Sugar 32.7, Protein 3.8

CHOCOLATE-RASPBERRY SUNDAES



Chocolate-Raspberry Sundaes image

Provided by Rachael Ray : Food Network

Categories     dessert

Yield 2 servings

Number Of Ingredients 7

1 jar hot fudge sauce
1 pint raspberries
2 slices marble pound cake or 2 large brownies, store bought
1/2 pint chocolate ice cream
1/2 pint raspberry sorbet
Whipped cream
1 bittersweet chocolate bar, for shaving

Steps:

  • Heat the fudge sauce in small pot. Add in raspberries and mash the berries into sauce. Turn off heat.
  • Place a slice of cake or a brownie on each dessert plate. Top with 1 scoop each of chocolate ice cream and raspberry sorbet, top with a river of raspberry hot fudge and a swirl of whipped cream. Garnish with shaved chocolate, shaved with a vegetable peeler.

CHOCOLATE-RASPBERRY SUNDAES



Chocolate-Raspberry Sundaes image

Provided by Rachael Ray : Food Network

Categories     dessert

Yield 2 servings

Number Of Ingredients 7

1 jar hot fudge sauce
1 pint raspberries
2 slices marble pound cake or 2 large brownies, store bought
1/2 pint chocolate ice cream
1/2 pint raspberry sorbet
Whipped cream
1 bittersweet chocolate bar, for shaving

Steps:

  • Heat the fudge sauce in small pot. Add in raspberries and mash the berries into sauce. Turn off heat.
  • Place a slice of cake or a brownie on each dessert plate. Top with 1 scoop each of chocolate ice cream and raspberry sorbet, top with a river of raspberry hot fudge and a swirl of whipped cream. Garnish with shaved chocolate, shaved with a vegetable peeler.

RASPBERRY SAUCE FOR SUNDAES



Raspberry Sauce for Sundaes image

Quickly cooking some raspberries with a little sugar makes a delicious and simple fruit sauce for sundaes.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 1 1/4 cups

Number Of Ingredients 4

2 cups raspberries
1/4 cup sugar
2 tablespoons water
1 tablespoon freshly squeezed lemon juice

Steps:

  • Combine ingredients in a small pan over medium-low heat. Cook until berries release juice but stay whole, about 5 minutes. Serve warm or at room temperature.

RHUBARB SUNDAES



Rhubarb Sundaes image

After one taste, your family will agree rhubarb never tasted so good! The sweet sauce will disappear so fast when you serve it over ice cream that you might want to keep some on hand to serve over pancakes, waffles...even French toast.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 cup.

Number Of Ingredients 7

2 cups chopped fresh or frozen rhubarb
1/3 cup sugar
1/4 cup water
1/4 teaspoon ground cinnamon
1/2 teaspoon honey
Vanilla ice cream
Chopped walnuts, optional

Steps:

  • In a small saucepan, bring the rhubarb, sugar, water and cinnamon to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until rhubarb is tender and the sauce has reached desired consistency. Remove from the heat; stir in honey. Serve warm over ice cream. Sprinkle with walnuts if desired.

Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 1g protein.

RASPBERRY CHOCOLATE CRUNCH SUNDAE



Raspberry Chocolate Crunch Sundae image

Flora's Recipe Hideout is where I found this luscious recipe. Awesome! Diet friendly it is NOT but every once in a while you need to splurge, no?

Provided by Manami

Categories     Frozen Desserts

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups fresh raspberries or 2 cups thawed frozen raspberries
1/3 cup superfine sugar (instant dissolving)
1/4 cup Chambord raspberry liquor
1 teaspoon lemon juice
1 cup heavy cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
2 pints raspberry sorbet, and cream (Haagen Dazs brand)
1 pint chocolate ice cream
1/2 cup godiva chocolate syrup
24 amaretti cookies
1/4 cup Chambord raspberry liquor
1/2 pint fresh raspberry

Steps:

  • MAKE THE RASPBERRY SAUCE:.
  • In a food processor fitted with metal chopping blade, combine the raspberries, sugar, Chambord, and lemon juice.
  • Process the mixture for 30-45 seconds, or until smooth. Strain the puree through a fine meshed sieve into a small bowl.
  • Cover with plastic wrap and refrigerate for at least 1 hour, until chilled.
  • ASSEMBLE THE SUNDAES:.
  • In a chilled 4-1/2 quart bowl of a heavy duty electric mixer, using the wire whip attachement, beat the cream, sugar, and vanilla at medium-high speed until slightly stiff peaks begin to form.
  • Transfer the cream to a pastry bag fitted with a star tip(Ateco #7) and refrigerate the cream until ready to use.
  • Spoon about 1-1/2 tablespoons of the raspberry sauce into the bottom of a large sundae glass. Add 4 or 5 raspberries.
  • Coarsely crumble 2 amaretti cookies over the berries and drizzle with 1 teaspoon Chambord. Place a small scoop of the Raspberry Sorbet and Cream on top of the cookie layer.
  • Drizzle about 1-1/2 tablespoons of the chocolate syrup over the scoop of ice cream. Top with a scoop of chocolate ice cream, a drizle of raspberry sauce and 4 or 5 raspberries.
  • Coarsley crumble 2 more amaretti cookies over the berries and drizzle with 1 teaspoon Chambord. Top with a scoop of Raspberry Sorbet and Cream. Drizzle with some of the raspberry sauce.
  • Pipe a large rosette of whipped cream on top of the sunade and garnish with fresh raspberries and an amaretti cookie.
  • Repeat this procedure to make 4 sundaes.
  • Serve immediately.

Nutrition Facts : Calories 852.5, Fat 39.3, SaturatedFat 22, Cholesterol 345.6, Sodium 302.3, Carbohydrate 115.5, Fiber 9.1, Sugar 70.6, Protein 13.7

RASPBERRIES JUBILEE SUNDAES



Raspberries Jubilee Sundaes image

Provided by Lorraine Vassalo

Categories     Dessert     Low Sodium     Frozen Dessert     Raspberry     Bon Appétit     Canada     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 7

1 12-ounce package frozen unsweetened raspberries, thawed
1/2 cup sugar
3 tablespoons Grand Marnier or other orange-flavored liqueur
3 tablespoons Cognac or brandy
1 1/2 pints vanilla ice cream
Whipped cream
Cookies

Steps:

  • Stir raspberries with their juices and sugar in heavy medium saucepan over medium-low heat until sugar dissolves, about 3 minutes. Mix in Grand Marnier and Cognac; remove from heat.
  • Scoop ice cream into stemmed glasses. Spoon sauce over. Garnish with whipped cream and serve with cookies.

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