Easiest Italian Ices with Raspberry Sauce
Store-bought Italian ices take a lot of legwork out of this dish. To loosen the ices and easily turn them out into bowls, dip the containers in warm water first. Once they're free from their containers, spoon the raspberry sauce and fresh berries over the top. This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."
- Servings: 6
- Yield: Makes about 3/4 cups sauce
Source: Martha Stewart Living, June 2006
- 1 1/2 cup frozen raspberries
- Pinch of ground cinnamon
- 1/2 teaspoon sugar
- 6 store-bought chocolate or lemon Italian ices (6 ounces each) or a combination
- 1 pint fresh raspberries
Make the sauce: Put frozen berries, cinnamon, and sugar into a small pot. Cook over medium heat, stirring occasionally, until slightly thickened, 5 to 8 minutes. Refrigerate sauce 30 minutes.
Set each container of ice in a shallow dish filled with warm water for 5 to 10 seconds; unmold into a bowl. Top with a spoonful of sauce and a few fresh berries.