Graham Cracker Ice Cream Sundaes with Raspberries

1. 1

   In a standing mixer or working in batches in a food processor, blend the softened ice cream with the graham cracker crumbs.

2. 2

   Transfer to a plastic container, press plastic wrap directly onto the surface of the ice cream, cover and freeze until firm, at least 30 minutes.

3. 3

   In a small saucepan, cook the butter over moderate heat, stirring occasionally, until golden brown and fragrant, about 5 minutes.

4. 4

   Transfer the browned butter to a heatproof bowl and stir in the vinegar.

5. 5

   Spoon the berries into bowls and drizzle with the warm brown-butter balsamic sauce.

6. 6

   Scoop the ice cream over the berries and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.