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Blue Bunny®
Triple Chocolate Cake Sundae
Chocolate lovers will adore this sundae; triple chocolate cake ice cream topped with a white chocolate-raspberry sauce.
Difficulty: Easy
12 minutes - chill time extra
4 servings
Ingredients
- 4 (1/2 cup) scoops Blue Bunny® Premium Chocolate Lovers Triple Chocolate Cake Ice Cream
- 3 tbsp. half and half cream
- 1 bar (3.5 oz) high quality white chocolate, cut into small pieces
- 1 cup fresh raspberries, divided
Instructions
In a small microwave-safe bowl, combine half and half and white chocolate. Microwave on high 30 seconds; stir until chocolate is melted and mixture is smooth. Heat an additional 10 seconds if not melted. Cover and refrigerate until thickened to a medium sauce, about 50 minutes.* Gently fold in 1/4 cup raspberries. Place ice cream into 4 serving bowls. Top each with a scant 2 tablespoons white chocolate-raspberry sauce and about 4 fresh raspberries. *If sauce thickens too much during refrigeration, re-warm slighly in microwave, about 10 seconds. Recipe tested in a 1250 watt microwave. Adjust cooking times accordingly.
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