Directions:
- Gently fold raspberries into vanilla ice cream; place in covered freezer container and freeze until firm.
- For raspberry sauce, place sugar and water in 2-qt. saucepan; boil over medium heat for 1 minute. Remove from heat; cool for 15 minutes. Gently stir in raspberries and refrigerate.
- For fudge sauce, combine milk, butter and salt in top of double boiler over hot (not boiling) water. Heat until butter melts; add chocolate, stirring until chips melt and mixture is smooth. Remove from heat and stir in vanilla.
- Just before serving, whip cream until soft peaks form; fold in almond extract. In large dessert bowl or sundae dish, top ice cream with 2-3 tablespoons of each sauce. Garnish with dollop of whipped topping. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 696.24 Kcal (2915 kJ) | ||
| Calories from fat | 322.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.86g | 55% | |
|---|---|---|---|
| Cholesterol | 117.68mg | 39% | |
| Sodium | 245.11mg | 10% | |
| Potassium | 539.39mg | 11% | |
| Total Carbs | 89.87g | 30% | |
| Sugars | 75.4g | 302% | |
| Dietary Fiber | 8.85g | 35% | |
| Protein | 8.86g | 18% | |
| Vitamin C | 28.4mg | 47% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 276.6mg | 28% | |
| Amount Per 100 g | |||
| Calories | 182.83 Kcal (765 kJ) | ||
| Calories from fat | 84.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.42g | 55% | |
|---|---|---|---|
| Cholesterol | 30.9mg | 39% | |
| Sodium | 64.36mg | 10% | |
| Potassium | 141.64mg | 11% | |
| Total Carbs | 23.6g | 30% | |
| Sugars | 19.8g | 302% | |
| Dietary Fiber | 2.33g | 35% | |
| Protein | 2.33g | 18% | |
| Vitamin C | 7.5mg | 47% | |
| Iron | 0.5mg | 10% | |
| Calcium | 72.6mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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