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White chocolate and raspberry sundaes

  • 6:25 Prep
  • 0:10 Cook
  • 4 Servings


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


  • 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 (don’t 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.

Source: taste.com.au


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