Ingredients
1 1/2 cup frozen raspberries
Pinch of ground cinnamon
1/2 teaspoon sugar
6 store-bought chocolate or lemon Italian ices (6 ounces each) or a combination
1 pint fresh raspberries
Preparation
Make the sauce: Put frozen berries, cinnamon, and sugar into a small pot. Cook over medium heat, stirring occasionally, until slightly thickened, 5 to 8 minutes. Refrigerate sauce 30 minutes.
Set each container of ice in a shallow dish filled with warm water for 5 to 10 seconds; unmold into a bowl. Top with a spoonful of sauce and a few fresh berries.
