This easy homemade raspberry sauce is the perfect topping for ice cream cake, and it's ready in less than 15 minutes!
- 4 cups frozen raspberries unsweetened
- 3/4 cup sugar
- 1/2 cup seedless raspberry jam
- 2 tablespoons cornstarch
- 1/4 cup cold water
Place the raspberries in a medium pot over medium heat and cook for 5 minutes or until raspberries are thawed and starting to break down.
Add the sugar and jam and bring to a simmer. Cook for 3 minutes.
In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch to the raspberry mixture and cook for 1 minute or until sauce has thickened. Cool, then serve on OREO® Premium Ice Cream Cake from the grocery store.
Calories: 170kcal | Carbohydrates: 42g | Sodium: 7mg | Potassium: 106mg | Fiber: 4g | Sugar: 31g | Vitamin A: 20IU | Vitamin C: 17.6mg | Calcium: 19mg | Iron: 0.5mg