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A jar of homemade raspberry sauce surrounded by fresh raspberries.

Raspberry Sauce

This easy homemade raspberry sauce is the perfect topping for ice cream cake, and it's ready in less than 15 minutes!
Course Dessert
Cuisine American
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 8
Calories 170kcal
Author Sara Welch


  • 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