Name: Warm Chocolate-Raspberry Ice Cream Sundae with Candied Almonds
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 cup almonds, sliced; 1 cup dark chocolate chips; 3 (170 g) pkgs raspberries; 1065 ml vanilla ice cream; 177 ml whole milk; pure maple syrup; salt; vanilla extract

Warm Chocolate-Raspberry Ice Cream Sundae with Candied AlmondsWarm Chocolate-Raspberry Ice Cream Sundae with Candied Almonds — a 25-minute dessert recipe with 8 ingredients, serving 6.Ingredients

1 cup almonds, sliced

1 cup dark chocolate chips

3 (170 g) pkgs raspberries

1065 ml vanilla ice cream

177 ml whole milk

pure maple syrup

salt

vanilla extract

Instructions

Preheat a skillet over medium heat.

While the skillet heats up, line a large plate with parchment paper.

Once the skillet is hot, add almonds and cook, stirring often, until golden and fragrant, about 3 minutes. Remove from heat.

Add maple syrup and salt to the skillet with the almonds. Stir to coat, then return to medium-low heat. Cook, stirring often, until liquid is mostly evaporated, about 3 minutes. Transfer almonds to the plate and set aside to cool (they will continue to harden as they cool).

Wash and dry raspberries. Place raspberries in a medium bowl (setting aside a small handful for garnish). Using a potato masher or fork, gently mash raspberries.

Place milk, chocolate, maple syrup, and vanilla in a medium saucepan. Slowly melt chocolate over low heat, stirring constantly, until sauce is combined and thickened, about 5 minutes. Add mashed raspberries, stir to combine, and remove from heat.

To serve, place one scoop of ice cream in the bottom of each bowl; top with half of the chocolate-raspberry sauce. Place a second scoop of ice cream on top, drizzle with remaining sauce, and sprinkle with candied almonds. Enjoy!

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