Vanilla Ice Cream With Hot Fudge Sauce And Raspberries Recipe

Indulge in the ultimate summer dessert! This creamy vanilla ice cream sundae, topped with rich hot fudge sauce and juicy raspberries, is a classic for a reason. Inspired by a Bon Appetit recipe (June 1987), this recipe is perfect for a warm evening treat. Prep time includes freezing time.

Prep Time 1460 mins
Cook Time 1460 mins
Calories 905.3 kcal
Protein 29g
Rating 4.5 (2 Reviews)
Vanilla Ice Cream With Hot Fudge Sauce And Raspberries 32

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vanilla Ice Cream With Hot Fudge Sauce And Raspberries

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How to Make Vanilla Ice Cream With Hot Fudge Sauce And Raspberries

  1. **Make the Vanilla Ice Cream:** Follow your favorite vanilla ice cream recipe or use store-bought for a quicker option. Allow to fully freeze according to the recipe instructions.
  2. **Prepare the Hot Fudge Sauce:** Combine 1 cup semi-sweet chocolate chips, 1/2 cup heavy cream, 2 tablespoons unsalted butter, and 1/4 cup light corn syrup in a double boiler or microwave-safe bowl. Heat gently, stirring constantly, until smooth and melted. Remove from heat and stir in 1 teaspoon vanilla extract. Set aside.
  3. **Assemble the Sundaes:** Scoop vanilla ice cream into bowls or dishes. Drizzle generously with hot fudge sauce. Top with fresh raspberries (approximately 1/2 cup per sundae).
  4. **Serve immediately** and enjoy this delightful dessert!

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

225g

Fat

175g

Carbs

28g