Ice Cream Sundae With Fudge Sauce And Berry Salsa - cooking recipe

Ingredients

1 quart chocolate ice cream, slightly softened
1 quart vanilla ice cream
6 oz white chocolate, finely chopped
None None FOR THE FUDGE SAUCE
7 oz semi-sweet chocolate, coarsely chopped
1/2 cup heavy cream
None None FOR THE BERRY SALSA
1 pint strawberries, hulled and chopped
1 pint blueberries, halved
1 pint raspberries

Preparation

Line 8-inch square pan with plastic wrap.
Spoon chocolate ice cream into pan, pressing into an even layer. Freeze 1 hour.
Meanwhile, let vanilla ice cream stand at room temperature to soften slightly. Stir in the white chocolate. Spoon over the chocolate ice cream in pan, pressing gently into an even layer. Cover and freeze overnight.
For the fudge sauce, place all ingredients in a small saucepan on low heat. Stir for 4-5 mins, until smooth. Cool slightly.
For the berry salsa, place all ingredients in a small bowl and toss well.
Lift ice cream from pan. Cut into bars. Serve with salsa and drizzle with sauce.