White-Chocolate Raspberry Sundaes – a delicious recipe with heavy cream, white-chocolate chips, white cru00e8me, lemon juice, salt, vanilla ice cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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 creme de cacao, if using, lemon juice and salt until thoroughly combined.
2
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.
3
Drizzle white-chocolate sauce over sundaes and garnish with raspberries.
441
kcal
Calories
27
g
Fat
30
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2/3 cup heavy cream, 1 cup white-chocolate chips, 1 teaspoon white creme de cacao, optional, 1/2 teaspoon lemon juice, and more.
Yes, White-Chocolate Raspberry Sundaes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
