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Raspberry Ripple Ice Cream Sundaes Recipe

Raspberry Ripple Ice Cream Sundaes Recipe

By Elizabeth Stark

Though cake has been the traditional dessert for kids parties since, well, forever, ice cream sundaes can be a delicious change of pace. Not only are sundaes customizable, they also rely on just a few simple ingredients that even the busiest parents can round up in minutes. Make things extra special with a few fun add-ons and you’ll have a festive sundae to remember.

These pink Raspberry Ripple Ice Cream Sundaes feature a no-churn raspberry ripple ice cream and a drizzle of raspberry sauce, along with buttery graham crumbles for texture. One or two whole raspberries finish everything off with flair.

Raspberry Ripple Ice Cream Sundaes

This simple recipe is best made in steps — be sure to allow plenty of time to strain the seeds from the sauce and chill the raspberry ice cream.

Raspberry Ripple Ice Cream Sundaes

Makes: 4 servings


  • 1 pint whole raspberries, fresh or frozen
  • 1/4 cup and 2 tablespoons sugar
  • 1 lemon, zest and 2 tablespoons juice
  • 1 pint vanilla ice cream
  • 4 graham cracker sheets (approximately 4 1/2 x 2 1/4 inches each)
  • 2 tablespoons unsalted butter
  • sea salt, pinch


1. In a medium saucepan over medium-high heat, stir the raspberries with the sugar, zest, and juice. Stirring often, cook until mixture is bubbling vigorously. Keep stirring and cooking until raspberries break down, about 4 minutes. To remove seeds, press the sauce through a fine mesh strainer. Reserve the sauce and discard the seeds. Set raspberry sauce in the fridge to chill.

2. Set a pint of vanilla ice cream on the counter to soften. Stir in 3 tablespoons raspberry sauce, so that ice cream is a pretty shade of pink. For the raspberry ribbon, spoon 1/3 of the ice cream into a wide-bottomed bowl. Spread on 2 tablespoons raspberry sauce and use a knife or wooden stick to swirl the sauce into the ice cream (1-2 swift motions should do it). Repeat this process twice. Set bowl in freezer until completely frozen, 2-3 hours.

3. To make the graham crumbles, pre-heat the oven to 350 F. Break graham crackers into the bowl of a food processor and pulse until graham crackers have a sandy texture. Add the butter and a pinch of sea salt and pulse just until combined. Press mixture onto a small rimmed baking sheet and toast just until set, 5-7 minutes. Set aside to cool, then use a spoon to break into crumbles.

4. To assemble the sundaes, scoop the raspberry ripple ice cream into small bowls. Top each sundae with a drizzle of raspberry sauce, 2 tablespoons graham crumble, and a whole raspberry or two.