White Chocolate Raspberry Sorbet Bars

Products Used


  • Filling
  • 2 pints raspberry sorbet, softened
  • 1 bar (4 ounces) white chocolate, chopped
  • 2 cups heavy whipping cream
  • Topping
  • Fresh Raspberries
  • 1 bar (4 ounces) white chocolate, shaved for curls
  • Crust
  • 2 cups graham cracker crumbs
  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 6 tablespoons butter, melted


      1. Preheat oven to 350°F.
      2. Combine all crust ingredients in a small bowl. Press onto bottom of ungreased 13 x 9 inch baking pan.
      3. Bake for 5-7 minutes or until light golden brown. Cool completely.
      4. Spread softened raspberry sorbet evenly over cooled crust. Freeze until firm, which takes about 2 hours.
      5. Place white chocolate and 1/2 cup of whipping cream in large microwave-safe bowl. Microwave on high for one minute and stir. Continue microwaving for two minutes and stir until smooth. Cool 30 minutes or until mixture comes to room temperature.
      6. Beat remaining whipping cream in a small bowl until soft peaks form. Gently stir whipped cream into white chocolate mixture. Spread over frozen raspberry sorbet.
      7. Freeze until firm, which takes about 2 hours. Garnish with raspberries and white chocolate curls just before serving. Store frozen.
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      Products Used