Chocolate Ice Cream with Red Velvet Sauce

Chocolate Ice Cream with Red Velvet Sauce

  • Recipe serves 4
  • PREP TIME 15 min
  • FREEZE TIME 30 min


  • 2 cups Breyers® Chocolate Ice Cream
  • 1 pint raspberries


  1. Line four 4 to 6 ounce juice glasses with plastic wrap leaving some overhang. Fill each with 1/2 cup Breyers® Chocolate Ice Cream. Press Ice Cream down and fold plastic wrap over the top. Freeze 30 minutes.
  2. Meanwhile, set aside 12 raspberries for garnish. Puree remaining raspberries in food processor. Strain out seeds, pressing to remove juice from pulp. Makes about 1/3 cup.
  3. Spoon heaping tablespoon raspberry sauce onto 4 dessert plates. Unmold Ice Cream and place in the center. Garnish with reserved raspberries. Serve immediately.
Nutritional Facts

Nutritional Facts

Nutritional Facts
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Trans Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g
Calcium -1 mg
Iron -1 mg
Vitamin C -1 mg
Vitamin A -1 IU