White chocolate and raspberry sundaes

White chocolate and raspberry sundaes


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: 9 grams protein
calories: 55 milligrams cholesterol
calories: 152.24 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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