Ingredients

• 8 scoops vanilla ice cream
• Homemade Chocolate Sauce, recipe follows
• Creme de menthe syrup, for drizzling
• 1/2 cup raspberries
• 3 tablespoons honey
• 1/2 cup Dutch-process cocoa powder
• Pinch kosher salt
• 1 teaspoon vanilla

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Instructions

1. Watch how to make this recipe.
2. Add 2 scoops of ice cream to 4 bowls. Drizzle each with some of the Homemade Chocolate Sauce and creme de menthe syrup. Top with a few of the raspberries. Serve immediately.
3. Put 3/4 cup water and the honey in a saucepan and bring to a boil over medium heat, stirring so that the honey dissolves; remove from the heat.
4. Add the cocoa powder and salt to a heatproof bowl. Add a few tablespoons of the honey-water mixture to the cocoa powder. Whisk to create a thick but smooth liquid. Add the cocoa mixture back to the remaining honey-water mixture in the pan. Bring the whole mixture up to a simmer and let cook until slightly thickened, about 3 more minutes. Stir in the vanilla. Let cool completely, then refrigerate (the sauce thickens as it cools and chills).