Vanilla Ice Cream with Hot Raspberries

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	5 mins
Total Time	15 mins
Course	Dessert
Cuisine	European
Servings (Default: 5)

Ingredients

500 g raspberries, fresh or frozen
4 tablespoon powdered sugar
4 tablespoon syrup (raspberry or strawberry)
1 liter ice cream (vanilla ice cream)

Also:

Chocolate sprinkles
cream, whipped
waffles (ice cream cones)
possibly cocoa powder

Instructions

Puree 250 g raspberries (let the frozen raspberries thaw a little) with the powdered sugar and syrup. Put them in a saucepan with the other raspberries and bring to the boil.
Depending on the consistency and taste, powdered sugar or syrup can be added.
Put the raspberry sauce on a plate and place one or more scoops of ice cream on top. Garnish with cream, chocolate sprinkles and ice cream cones.
Tip: I take a deep plate and dust the edge with cocoa, because the eyes are known to eat with them! Looks nice and looks great.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.