This recipe is so easy it’s hard to believe how wonderfully the tastes blend together with so little effort. You can play with the basic amounts of each ingredient but should know that you don’t need a lot of raspberry sauce. I’ve recently found small meringues at my local food store and have topped each cup with a few broken meringue pieces. Serve this in coffee cups for a fun, easy presentation.
2 cups fresh raspberries plus a few for decoration (you can use frozen raspberries when not in season)
1/2 cup heavy cream
2 cups vanilla ice cream
Heat raspberries in a sauce pan, while stirring for 5 to 8 minutes.
Using a whisk or hand mixer, beat cream until whipped.
Serve one scoop of vanilla ice cream with hot raspberry sauce and a dollop of whipped cream.