Easy and Fancy Raspberry Ice Cream With Fudge Pecan Sauce

1. 1

   Remove box of raspberries from freezer and let sit at room temperature while making the fudge sauce.

2. 2

   In a double boiler, melt the chocolate and whisk in the cream and vanilla.

3. 3

   Stir in the pecan pieces and let sit on the lowest heat while assembling ice cream.

4. 4

   In the bowl of a food processor, place the broken up pieces or raspberries.

5. 5

   While machine is running, slowly pour in the cream and process until smooth.

6. 6

   Serve in bowls and top with the sauce.

No nutritional information available.

No additional tips available.