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White Chocolate Chunk Ice Cream Sundae with Cran Raspberry Caramel Sauce, Pecans and Sweetened Dried Cranberries

Recipe courtesy of Emily Luchetti, Executive Pastry Chef at Waterbar restaurant
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Ingredients

  • 1 pint vanilla ice cream
  • 1/2 cup coarsely chopped white chocolate or white chocolate chips
  • 1 recipe Cran Raspberry Caramel Sauce (see below)
  • 1/4 cup coarsely chopped pecans, toasted
  • 1/4 cup sweetened dried cranberries

Preparation

  1. Soften the ice cream in the fridge for 10 minutes or in a microwave for 5-10 seconds. Mix in the white chocolate. Refreeze the ice cream if it is soft.
  2. Place a scoop of ice cream in each of 4 bowls. Spoon some Cran Raspberry Caramel Sauce over the ice cream. Sprinkle pecans and cranberries over the top. Serve immediately.
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