Best 6 Vanilla Ice Cream With Hot Fudge Sauce And Raspberries Recipes

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When faced with warm summer days and sweltering heat, a delightful indulgence of a cold and creamy treat is often the perfect remedy. Vanilla ice cream, with its sweet and versatile flavor profile, pairs wonderfully with the rich and decadent taste of hot fudge sauce, creating a harmonious combination. To add a touch of tartness and freshness, a scattering of raspberries completes this classic dessert, offering a pop of color and a burst of flavor. This recipe will guide you through the steps to create this delectable treat, ensuring a delightful dessert experience that will satisfy your cravings and cool you down on a hot summer day.

Here are our top 6 tried and tested recipes!

HOT FUDGE OVER VANILLA ICE CREAM



Hot Fudge Over Vanilla Ice Cream image

Warm, dark fudge is a perfect playmate for pale scoops of mild vanilla ice cream. A full cup of pure cocoa mixed with bittersweet chocolate, cream, and sugar, gives this sauce irresistible boldness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Yield Makes 1 quart hot fudge

Number Of Ingredients 10

1 1/4 cups heavy cream
4 tablespoons unsalted butter
2/3 cup packed dark-brown sugar
1/2 cup granulated sugar
1/2 cup light corn syrup
1 cup unsweetened Dutch-process cocoa powder, sifted
Salt
6 ounces bittersweet chocolate, chopped (1 cup)
2 teaspoons pure vanilla extract
Vanilla ice cream, for serving

Steps:

  • Bring cream and butter to a boil in a medium saucepan over medium-low heat. Add sugars and corn syrup, and heat, stirring, until sugars dissolve. Whisk in cocoa powder and 1/2 teaspoon salt. Add chocolate, and stir until melted. Stir in vanilla. Use immediately, or keep warm in a double boiler or a heatproof bowl set over a pan of simmering water. Serve hot fudge over ice cream.

VANILLA ICE CREAM WITH HOT FUDGE SAUCE AND RASPBERRIES



Vanilla Ice Cream With Hot Fudge Sauce and Raspberries image

Although I haven't made this yet I am planning on making this ice cream sundae soon. Prep time includes standing and freezing time. Recipe source: Bon Appetit (June 1987)

Provided by ellie_

Categories     Frozen Desserts

Time P1DT20m

Yield 6 serving(s)

Number Of Ingredients 17

4 cups half-and-half
2 vanilla beans, split lengthwise (7-inch)
6 egg yolks (or use egg substitute)
1 cup sugar
5 tablespoons raspberry juice (optional)
5 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup raspberry preserves, plus
2 tablespoons raspberry preserves
1 teaspoon instant espresso powder or 1 teaspoon instant coffee powder
6 tablespoons whipping cream
1/4 cup raspberry juice
1 cup whipping cream
1 1/2 tablespoons sugar
1 tablespoon raspberry juice
3 cups raspberries
6 tablespoons almonds

Steps:

  • To make ice cream: Combine half-and-half and vanilla seeds (scraped from the vanilla beans) and pods in a saucepan over medium high heat cooking until milk scalds (10 minutes). Remove from heat and let stand for 15 minutes. Remove pods.
  • Whisk yolks (or egg substitute) and sugar in a bowl.
  • Reheat half-and-half.
  • Whisk 2 cups of the half and half into egg/sugar mixture and return all to pan. Cook over medium-low heat until mixture thickens (3-5 minutes). DO NOT BOIL.
  • Strain mixture into bowl. Cool one minute before stirring in raspberry juice.
  • Cover and refrigerate ice cream until well chilled.
  • Transfer to ice cream maker and process according to manufacturer's directions.
  • Freeze in freezer overnight.
  • To make hot fudge sauce: Melt chocolates (semisweet and unsweetened) with preserves and coffee powder in top of double boiler over simmering water, stirring occasionally (5-10 minutes).
  • Blend in 6 tablespoons cream and 1/4 cup raspberry juice and heat. (If necessary add more cream until desired consistency is reached. Sauce should be able to pour easily). Cool slightly before proceeding.
  • Beat 1 cup cream with sugar and 1 tablespoon raspberry juice until soft peaks form.
  • To serve: Spoon ice cream into individual glass bowls. Spoon sauce over. Top with raspberries, then whipped cream and sprinkle with almonds, if desired.

Nutrition Facts : Calories 905.3, Fat 62.5, SaturatedFat 35.1, Cholesterol 323.4, Sodium 140.5, Carbohydrate 85.9, Fiber 10.1, Sugar 56.3, Protein 14.7

RICH HOT FUDGE SAUCE



Rich Hot Fudge Sauce image

A rich hot fudge sauce that is great over ice cream, fresh strawberries, or as a cake filling when cooled.

Provided by sugarbean

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 10

Number Of Ingredients 3

1 (14 ounce) can sweetened condensed milk
6 ounces semisweet chocolate (such as Baker's®), chopped
2 tablespoons butter

Steps:

  • Heat sweetened condensed milk and chocolate in a heavy saucepan over medium-low heat until chocolate is melted, stirring often, about 5 minutes. Remove from heat. Add butter and stir until melted, about 5 minutes more.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 30.9 g, Cholesterol 19.4 mg, Fat 11.1 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 6.6 g, Sodium 66.1 mg, Sugar 29.7 g

RASPBERRY ICE CREAM DELIGHT



Raspberry Ice Cream Delight image

This gorgeous make-ahead dessert is a light, refreshing ending to a summer meal. I first made it for my aunt's 85th birthday dinner and everyone loved it! -Nancy Whitford, Edwards, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 15 servings.

Number Of Ingredients 9

2 cups crushed chocolate wafers
1/4 cup sugar
1/3 cup butter, melted
FILLING:
1 cup hot fudge ice cream topping
1 quart vanilla ice cream, softened
1 pint raspberry sherbet, softened
1 package (10 ounces) frozen sweetened raspberries, thawed and drained
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a large bowl, combine the wafer crumbs, sugar and butter; set aside 1/4 cup. Press the remaining crumb mixture into a 13-in. x 9-in. dish. Cover and freeze 15 minutes. , Place hot fudge topping in a microwave-safe bowl; cover and microwave on high for 15-20 seconds. Spread over crust. , Spoon ice cream over fudge layer. Place spoonfuls of sherbet over ice cream; cut through sherbet with a knife to swirl. Top with raspberries. Spread with whipped topping; sprinkle with reserved crumb mixture. , Cover and freeze for 2-3 hours or overnight. Remove from the freezer 15 minutes before serving.

Nutrition Facts : Calories 342 calories, Fat 14g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 192mg sodium, Carbohydrate 50g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

BITTERSWEET HOT FUDGE SAUCE



Bittersweet Hot Fudge Sauce image

Some dangerous liaisons, like hot bittersweet fudge sauce and ice cold vanilla ice cream, are definitely worth the risk.

Provided by Dave C

Categories     Sauces

Time 30m

Yield 7 serving(s)

Number Of Ingredients 6

24 ounces semisweet chocolate, coarsely chopped
8 ounces unsweetened chocolate, coarsely chopped
3 1/2 cups half-and-half or 3 1/2 cups light cream
1 3/4 cups sugar
1 teaspoon vanilla
vanilla ice cream

Steps:

  • In a 4-quart Dutch oven combine the chocolates, half-and-half or light cream, and sugar.
  • Bring to boiling; reduce heat.
  • Simmer mixture, uncovered, over low heat about 2 minutes or until mixture is creamy, stirring frequently.
  • Remove from heat; stir in the vanilla.
  • Pour the hot sauce into 7 or 8 hot, clean half-pint jars or 16 (4-ounce) jars, leaving a 1/2-inch headspace.
  • Place metal lids on jars.
  • Screw metal bands onto jars following manufacturer's directions.
  • Store chocolate sauce in the refrigerator for up to 3 weeks.
  • (The sauce must be stored in the refrigerator after placing in jars. Even though the hot sauce may cause the lids on the jars to seal, this is not a secure canning seal. Do not store at room temperature.) Serve sauce warm* over ice cream, eclairs, or fresh berries.
  • Makes eight 1/2-pint or sixteen 1/2-cup jars (128, 1-tablespoon servings)*Note: To reheat, place 1/2 cup sauce in a 1-cup glass measure.
  • Microwave, uncovered, on 100% power (high) for 1-1/2 to 2 minutes or until heated through, stirring once.
  • Or, place in a small saucepan.
  • Cook and stir over medium heat about 5 minutes or until heated through.

RASPBERRY HOT FUDGE SUNDAES



Raspberry Hot Fudge Sundaes image

Categories     Berry     Chocolate     Dairy     Dessert     Valentine's Day     Kid-Friendly     Quick & Easy     Oscars     Backyard BBQ     Frozen Dessert     Raspberry     Winter     Birthday     Bon Appétit     Small Plates

Yield Makes 6 Servings

Number Of Ingredients 9

3/4 cup sugar
1/2 cup half and half
4 ounces unsweetened chocolate, chopped
2 tablespoons light corn syrup
1 tablespoon unsalted butter
1/8 teaspoon salt
2 tablespoons framboise eau-de-vie (clear raspberry brandy)
Vanilla ice cream
Fresh raspberries

Steps:

  • Stir sugar, half and half, chocolate, corn syrup, butter and salt in heavy medium saucepan over low heat until sugar dissolves and chocolate melts. Increase heat to medium-low and cook until sauce is smooth and thick, stirring constantly, about 4 minutes. Remove sauce from heat. Stir in framboise. (Can be made 1 week ahead. Cover and chill. Rewarm over low heat, stirring frequently, before serving.)
  • For each serving, spoon 1 tablespoon sauce into sundae glass or wine goblet. Top with 2 scoops of ice cream. Spoon 3 tablespoons sauce over. Sprinkle raspberries over and serve immediately.

Tips:

  • Use high-quality vanilla extract for the best flavor. You can also use vanilla beans if you have them.
  • Make sure the heavy cream is very cold before whipping it. This will help it whip up faster and produce a stiffer peak.
  • Don't overbeat the whipped cream. Otherwise, it will become grainy.
  • If you don't have an ice cream maker, you can still make this recipe. Just freeze the ice cream mixture in a covered container for 4-6 hours, stirring it every 30 minutes.
  • For the hot fudge sauce, use a good quality chocolate. You can also add a little bit of espresso powder to enhance the flavor.
  • Serve the ice cream with the hot fudge sauce and raspberries immediately.

Conclusion:

This vanilla ice cream with hot fudge sauce and raspberries is a classic dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. You can use different flavors of ice cream, different toppings, and different sauces. So get creative and enjoy!

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