Graham Cracker Ice Cream Sundaes with Raspberries Recipe

Graham Cracker Ice Cream Sundaes with Raspberries Recipe

  • 2 pints vanilla ice cream, slightly softened
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter
  • 2 1/2 tablespoons balsamic vinegar
  • 2 pints raspberries
  1. In a standing mixer or working in batches in a food processor, blend the softened ice cream with the graham cracker crumbs. Transfer to a plastic container, press plastic wrap directly onto the surface of the ice cream, cover and freeze until firm, at least 30 minutes.
  2. In a small saucepan, cook the butter over moderate heat, stirring occasionally, until golden brown and fragrant, about 5 minutes. Transfer the browned butter to a heatproof bowl and stir in the vinegar.
  3. Spoon the berries into bowls and drizzle with the warm brown-butter balsamic sauce. Scoop the ice cream over the berries and serve right away.
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