White chocolate and raspberry sundaes

White chocolate and raspberry sundaes

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Keep cool in your sundae best and enjoy this simple white chocolate and raspberry dessert.

The ingredient of White chocolate and raspberry sundaes

  1. 1 litre vanilla ice-cream
  2. 165g packet white chocolate Tim Tam biscuits, finely chopped (see tip)
  3. 2/3 cup caster sugar
  4. 2 tablespoons lemon juice
  5. 300g packet frozen raspberries
  6. White chocolate curls, to serve (see shortcut)

The instruction how to make White chocolate and raspberry sundaes

  1. Place ice-cream in a large bowl. Set aside for 10 minutes or until softened (but not melted). Fold biscuit through ice-cream. Spoon mixture into a 7cm-deep, 14cm x 20cm airtight container. Smooth surface. Cover surface with plastic wrap. Freeze overnight or until firm.
  2. Place sugar, lemon juice and 1/3 cup warm water in a saucepan over medium heat. Stir for 2 to 3 minutes or until sugar has dissolved (donu2019t boil). Add half the raspberries. Bring to the boil. Reduce heat to low. Simmer for 4 to 5 minutes or until slightly thickened. Set aside for 5 minutes to cool. Place in a food processor. Process until smooth. Pour through a fine sieve into a jug. Discard solids. Set aside to cool for 20 minutes.
  3. Place 3 scoops ice-cream mixture in each bowl. Drizzle each with 2 tablespoons raspberry sauce. Top with chocolate and remaining raspberries. Serve.

Nutritions of White chocolate and raspberry sundaes

calories: 659.879 calories
calories: 27 grams fat
calories: 18 grams saturated fat
calories: 94 grams carbohydrates
calories: 83 grams sugar
calories:
calories: 9 grams protein
calories: 55 milligrams cholesterol
calories: 152.24 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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