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Freckle ice cream splices with raspberry sauce


  • Spread the ice cream on a baking tray to the corners. Freeze until set and then cut into small rounds with a pastry cutter.
  • To make the sugar syrup, put the sugar and water in a heavy-bottomed pot and boil to dissolve.
  • Put the raspberries in a sieve over another pot and then pour the sugar syrup over the top. Sprinkle with salt, push through the sieve and taste for sweetening. (Don't process, as the raspberries will lose colour and flavour.)
  • Then push the sauce through a funnel into a squeezy bottle, if you have one.
  • To serve, decorate individual plates with the raspberry sauce and arrange the freckles on top. Then top each one with a round of ice cream and another freckle, and sprinkle with icing sugar.


  • 1 carton chocolate ice cream, softened a little
  • ¼ cup sugar
  • ¼ cup water
  • 2 cups raspberries
  • a pinch of salt
  • large chocolate freckles
  • icing sugar (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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