- 3/4 cup sour cream
- 1/3 cup packed brown sugar
- 1 cup vanilla ice cream
- 3/4 cup whipping cream
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 3 cups fresh raspberries
- In a bowl, whisk the sour cream and brown sugar. Stir in ice cream. Refrigerate. In a chilled mixing bowl, beat whipping cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form and sugar is dissolved. Fold in sour cream mixture and berries. Pour into serving dishes. Serve immediately or refrigerate.