The Pioneer Woman Tasty Kitchen
Profile Photo

Raspberry Rose Sundaes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

2
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Homemade raspberry rose water sorbet plus warm chocolate sauce.

Ingredients

  • 12 ounces, weight Fresh Raspberries
  • ⅓ cups Granulated Sugar
  • ⅓ cups Water
  • 1 cup + 3 Tablespoons Heavy Whipping Cream
  • 1 Tablespoon Vodka
  • 1 Tablespoon Rose Water
  • 3 Tablespoons Semisweet Chocolate Chips

Preparation

In a food processor, add all of the raspberries, but reserve a small handful for garnish. Puree for 1 minute.

In a microwave-safe bowl, combine the sugar and water. Microwave on high for 1 minute, stop and stir, and then microwave for an additional minute. The sugar should dissolve completely.

Next, while the food processor is running, slowly stream in the sugar-water mixture. Continue to process until everything is smooth. It’s impossible to ‘over-process’ this mixture.

Next, strain the raspberry mixture into a bowl, and discard any seeds. Into the bowl with the raspberry puree, stir 1 cup of the heavy cream, the vodka, and the rose water. Cover the bowl and chill for at least 4 hours.

Once the ice cream mixture is cold, set up the ice cream maker. Freeze the raspberry mixture according to the manufacturer’s instructions. Ice cream churning time will vary, but when the mixture looks like creamy soft serve, it’s done. Before turning off the ice cream maker, stir in the last handful of raspberries. Churn until the berries are fully incorporated.

Scrape the mixture into a freezer-safe bowl, cover, and freeze until firm, about 4 hours or overnight.

Before serving, heat the remaining 3 tablespoons of heavy cream in a small bowl in the microwave for about 30 seconds. Once steaming with small bubbles around the edge, remove it from the microwave and add the chocolate chips. Let it sit for about 45 seconds, and then stir until the chocolate melts and forms a smooth sauce.

To serve, scoop the ice cream into a bowl and top with the warm chocolate sauce. Top with additional raspberries, if desired. I also love to serve this raspberry rose ice cream in a flute topped with champagne. Try it!

Yield: about 3 cups of ice cream.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

No-Bake Chocolate Almond Butter Truffles
Profile Photo by Spirited Morgan @ Spirited and Then Some in Desserts
No-Bake Chocolate Almond Butter Truffles contain just 7 ingredients and come...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Aunt Rocky’s Macadamia Toffee Fat Bomb (LCHF)
Profile Photo by Roxana Lopez in Desserts
These sweet candied nuts are crunchy and salty, a very tasty...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


No-Bake Energy Balls
Profile Photo by SpinEat in Desserts
This is my favorite way of making Energy Balls, by mixing...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Puerto Rican Coconut Ice Pops
Profile Photo by Cooking The Globe in Desserts
Limber de Coco comes from Puerto Rico and is basically a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Homemade Raffaello
Profile Photo by BakeUp Artist in Desserts
I love Raffaello and a box is never enough. So I...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 20 Level: Easy