Raspberry Chocolate Dessert
I don't have an ice cream maker, though every summer I am tempted to give in and buy one. However, I always talk myself out of the purchase, as I just don't have room in my kitchen for too many appliances. I think that I would end up just selling it at a yard sale after only using it once or twice. Though, as I love homemade frozen treats, I am always on the lookout for yummy icebox recipes. This frozen raspberry chocolate dessert doesn't require an ice cream maker, nor do you have to strain the seeds off the raspberries. So on top of being super yummy it is quite easy!
- 1 1/2 cups frozen raspberries, thawed
- 1 1/2 cups heavy whipping cream
- 1/4 cup, plus 3 tablespoons sugar
- 21 fudge-mint cookies, such as Keebler Grasshopper, or Girl Scout Thin Mint, crushed
- Put raspberries in a small bowl, spinkle 3 tablespoons of sugar onto berries, and mash with a fork. Set aside.
- In a chilled medium bowl, whip cream and 1/4 cup of sugar until firm peaks form. With a rubber spatula gently fold in berries, then cookies. Pour into a freezer container. Chill at least two hours. Can be topped with a chocolate sauce or a raspberry sauce. Though it is quite good without any topping. Serves 6
Just a few quick notes on this recipe, I, personally, think it is best after being in the freezer for only two or three hours, it is still a little soft serve instead of hard frozen. However, it is good either way.
I feel I must make a confession here, I have a addiction to searching the web for new recipes, I also have a ton of cookbooks and cooking magazines. This recipe was inspired from Fine Cooking, one of my favorite websites. I have made several changes to suit my family, of course.
Recipe for Chocolate Raspberry Sauce
The first time I made my chocolate raspberry dessert, we topped it with chocolate sauce and it was good, but I felt it needed something a little extra special, so I put together this chocolate raspberry sauce. I was quite pleased with the results.
For this sauce you simply combine 1/2 cup cocoa powder, 1/2 cup sugar, 1/2 cup heavy cream and 1 tablespoon butter, together in a heavy bottom pan. Over medium heat, bring to a boil, stirring continuously. Turn heat to low and simmer for 3 to 4 minutes or until ingredients are smooth. Add 1 or 2 tablespoons seedless raspberry jam and stir into chocolate sauce. Remove from heat and let cool a little bit before serving. Sauce will thicken as it stands.
If there are any leftovers, this sauce can be stored in the refrigerator for 5 to 7 days in a covered container.