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White chocolate and raspberry sundaes
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Prep Time:
385 minutes
Cook Time:
10 minutes
Total Time:
395 minutes
Indulge in a refreshing white chocolate raspberry sundae.
Ingredients:
  • 1 litre vanilla ice-cream
  • 165g packet white chocolate Tim Tam biscuits, finely chopped (see tip)
  • 141.90 gm caster sugar
  • 42.00 gm lemon juice
  • 300g packet frozen raspberries
  • White chocolate curls, to serve (see shortcut)
Instructions:
  • 1. Allow the ice-cream to soften for 10 minutes. Gently fold in crushed biscuits. Transfer the mixture into a 7cm-deep, 14cm x 20cm airtight container, smoothing the surface. Cover with plastic wrap and freeze overnight until firm.
  • Combine the sugar, lemon juice, and 1/3 cup warm water in a saucepan over medium heat. Stir until the sugar dissolves (avoid boiling). Mix in half of the raspberries, bring to a boil, then simmer until slightly thickened. Cool the mixture for 5 minutes, then blend until smooth. Strain through a sieve into a jug, discard solids, and let it cool for 20 minutes.
  • Scoop 3 generous portions of ice cream into each bowl. Drizzle 2 tablespoons of raspberry sauce over each serving. Sprinkle with chocolate and fresh raspberries. Serve and enjoy!

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