Horká Láska – Hot Raspberries with Ice Cream

It’s a dessert that goes by more than one name: Horká láska. Hot love. Horké maniny. Piping hot raspberries smothering a scoop of vanilla ice cream. Although it’s name may be suggestive, the dessert itself is pure, simple and completely sublime. A staple of most Czech menus, horká láska is not just a dish of ice cream with raspberry sauce, it is a dish of juicy, steaming-hot raspberries with just enough ice cream on top so that it has completely melted into the berries by the time you are 3/4 done with the dish. The trick is all in getting the right ratio and remembering that it’s called “hot raspberries” and not “ice cream with raspberries” for a reason. I did find one traditional recipe (in Czech) that I used for guidance in recreating this classic dessert, but it’s a pretty straightforward concept that doesn’t need to be overthought. The addition of framboise and a pat of butter take the sauce up another level, but you don’t want either to overwhelm the taste of raspberries. It’s a perfect dessert for early fall, with the contrast of hot with cold and fresh with creamy satisfying both summer and fall cravings.

Horká Láska (Hot Love)

Horká Láska (Hot Love)

Horká Láska (Hot Love)

Horká Láska (Hot Love)

Horká Láska (Hot Love)

Horká Láska – Hot Raspberries with Ice Cream

Serves 2.

  • 12 oz. (1 1/2 cups) fresh raspberries
  • 1/4 c. sugar
  • 1 TBS framboise or other raspberry liqueur
  • 1/2 TBS salted butter
  • 2 scoops vanilla ice cream
  1. Add the raspberries and sugar to a small saucepan and heat over medium heat. Cook the raspberries, stirring occasionally, until they are broken down and juicy and the sauce is steaming, about 5-7 minutes. Add the framboise and salted butter, stir to combine, then remove from heat. Spoon a generous amount of raspberry sauce over each scoop of vanilla ice cream and serve immediately.

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