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Vanilla Raspberry Ice Cream Dessert

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I attended a fun little BBQ the other night with some dear friends.

My beautiful friend Heather brought this 
dessert for all of  us to enjoy.
It is FABULOUS
Creamy vanilla ice cream is spread over
a rich, slightly crunchy brown sugary crust.
Then a dreamy warm raspberry topping is poured right over the whole concoction.
Oh, yeah. 
Did I say it was good?
I did didn’t I. 
Think nice thoughts about my friend Heather today, will ya?
The girl has a lot of great recipes up her sleeve. 
Like this one….and this one here. 
Feeling pretty lucky that she’s so willing to share!

Keep reading on to see just how to make this fine recipe…

Vanilla Raspberry Ice Cream Dessert
Time: 30 minutes hands on + 3 hours to freeze
Yield: 12-15 generous servings
Recipe from my beautiful friend Heather Peterson
PRINT RECIPE
***NOTE: This dessert can be made (all but the warm topping) up to 5 days in advance and kept in the freezer.***
 

2 half gallons vanilla ice cream

1/2 C butter
1 C brown sugar
1 C coconut
2 C rice krispie cereal

1 C chopped pecans


TOPPING:
1 pkg (4  3/4 ounce) danish dessert
2 C cold water
12 ounces fresh or frozen raspberries 
1. Set your vanilla ice cream out on the counter about 15 minutes before you are ready to assemble the dessert.
2. Toss your butter into a medium sized mixing bowl and melt it in the microwave. (The butter…..not the bowl :). Add your brown sugar.
Whisk these two heavenly ingredients together  allowing the sugar to dissolve a bit into the butter. 
3. Add your flaked coconut
the rice krispies
and the chopped pecans. 
Stir it all together with a wooden spoon, making sure all ingredients get incorporated. 
4. Press 3/4 of the mixture into the bottom of a lightly sprayed 9×13 pan. 
5. Spread the softened ice cream onto the heavenly crust of wonder. 
Then sprinkle the remaining crust mixture all over the top of the ice cream. 
6. Cover the pan with tin foil and freeze for at least 3 hours and up to 5 days. 

7. The beautiful Raspberry topping is best served warm over the cool ice cream and so, it should be made just before serving.

Pour the danish dessert and 2 cups cold water into a medium sized sauce pan. Whisk it together continually over medium high heat.
Once it comes to a boil it will begin to get thick and glossy, which is what you want!
8. Remove the pan from the heat and toss your raspberries right into the pot. If you are using frozen raspberries I suggest leaving the pan on the stove over medium heat to allow the berries to defrost and become heated through out. Don’t forget to keep on stirring, you don’t want the sauce to burn. 
9. Serve warm over the ice cream dessert. 


Enjoy!

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Post a comment!

17 Comments

  1. 1
    July 8, 2011 at 3:24 pm

    Yup!…it looks delish!

  2. 2
    July 8, 2011 at 3:24 pm

    Yup!…it looks delish!

  3. 3
    July 8, 2011 at 5:07 pm

    This looks so yummy! I featured this post on my blog this week, stop by & grab a featured button!
    dazzlingdomesticdiva.blogspot.com

  4. 4
    July 8, 2011 at 9:04 pm

    Yummy! I wanted to let you know about my cookbook giveaway that is going on right now until July 16th. Stop on by to enter! Hope you are having a great week :)

    http://steaknpotatoeskindagurl.blogspot.com/2011/07/my-first-giveaway.html

  5. 5
    July 9, 2011 at 5:15 pm

    This looks wonderful!! I'm having an Ice Cream Social at my blog, Kitchen Bouquet. next weekend. You could link this one up or try something else too :-)

  6. 6
    July 12, 2011 at 9:53 am

    A great dessert!
    Absolutely fantastic!
    Thanks, Jamie! :)

  7. 7
    Donna Young
    July 12, 2011 at 3:03 pm

    This looks simply delectable, Jamie!

  8. 8
    July 13, 2011 at 10:29 pm

    This is my favorite summer dessert! I'm glad to see this treasure is being shared!

  9. 9
    July 15, 2011 at 2:24 pm

    Holy moses this looks amazing! If ever there was a perfect summer dessert i think you nailed it! Lovely :)

  10. 10
    Anonymous
    March 15, 2012 at 6:44 pm

    Hey, Jamie, I just love, love your blog!! Keep the wonderful recipes coming! Quick question – I'm trying this for this weekend – would it be possible to keep the topping warm in a crock pot for a couple hours? Jan

    • 11
      March 16, 2012 at 4:14 pm

      I think your crock pot idea would work well. You might want to reserve the fresh raspberries and only put them in the crock pot for the last 30 minutes or so. Good luck! Hope you love it!
      ~Jamie

  11. 12
    March 21, 2012 at 10:37 am

    This sounds yummy posted and shared on my blog and facebook page, thanks for sharing! I have never made the jar deserts but will give this one a go!

    Ice cream desserts

  12. 13
    Anonymous
    April 20, 2012 at 5:07 pm

    I would like to try and take this to work. Any suggestions on making the topping? Do you think it would work to make it ahead of time and warm it in the microwave? Or could I make it in the microwave?

    • 14
      April 20, 2012 at 6:00 pm

      Anonymous,
      I would make the sauce ahead, but leave out the raspberries. When you are ready to serve it reheat the sauce in the microwave and then add the raspberries. This will keep the berries a bit more in tact. Good luck! Hope you love it.
      ~Jamie

  13. 15
    May 26, 2012 at 1:26 am

    I love this dessert! We make it with cashews instead of pecans (so good!) but I'll definitely have to try pecans instead sometime. I've also had it with cold or room temperature topping and it's still good (but not quite as good!)

  14. 16
    Alicia
    October 29, 2012 at 6:02 am

    I have been searching for this recipe! Thank you!

  15. 17
    Lara
    May 13, 2014 at 7:54 pm

    I’ve been making this recipe for 20 years and it’s a hit every time I serve it. It’s a keeper.

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