Try These Super-Delicious Ice Sundae Recipes
If you’re anything like us, you’d rather eat expensive dessert straight from a store-bought pint for dessert than make a sundae out of it. But we’re here to tell you that for special occasions, birthdays, and theme parties, nothing beats an ice cream sundae. See our favorite ice cream sundaes with chocolate, strawberry, and nut toppings. There are kid-friendly sundae bars as well as adult-friendly alcoholic alternatives.
Sundaes with nuts, caramel, and chocolate
To make this decadent ice cream mixture with salted peanuts, biscuits, and caramel, raid your pantry and freezer.
100g dark chocolate, cut into chunks
200ml of milk
Caramel 300g/11oz (we used Carnation)
85g peanut butter, crunchy
4 crumbled crispy biscuits (we used Fox’s butter crinkle crunch biscuits)
50g chopped salty roasted peanut
6 generous scoops of vanilla ice cream
6 generous scoops of chocolate ice cream
In one small pan, combine the chocolate and 100ml milk; in another, combine the caramel, peanut butter, and 100ml milk. Melt both gently, stirring constantly, until smooth. Place aside to cool.
STEP 2 Stir the sauces to loosen them up, then layer the two sauces, biscuit bits, peanuts, and ice cream in 6 sundae glasses or bowls and serve immediately.
Sundae bar with ice cream
Make an ice cream sundae pop-up bar for teenagers. Choose flavors that everyone like and provide a variety of toppings so guests can feast.
3 tubs of vanilla ice cream
2 bags of ice with various sprinkles, sweets, and berries
To make the strawberry sauce
400g hulled strawberries
100g caster sugar, golden
1 tablespoon vanilla extract
1 lemon, freshly squeezed
To make the chocolate sauce
2 chopped big Mars bars or other chocolate caramel bars
Whipping cream (200ml)
Cones with chocolate sprinkles
150g chocolate (white, milk, or dark)
1 tub of sprinkles
8 cones of ice cream
Melt the chocolate slowly in a microwave or a bowl and put it over a pan of hot water to produce the cones. Fill a bowl halfway with sprinkles. Dip the rim of a cone into the chocolate, then shake off any excess before dipping it into the sprinkles. Repeat with the remaining pieces, leaving them upright to dry.
STEP 2 Prepare the chocolate sauce by heating and whisking together the chocolate bars and cream in a pan over low heat. Keep warm and use a squeezy bottle as needed.
STEP 3 To make the strawberry sauce, combine the berries, sugar, vanilla, lemon juice, and a splash of water in a saucepan. Gently heat until the strawberries begin to release juices. Mash or combine the pan contents, then strain through a fine sieve to remove any pips. Allow cooling before transferring to a squeezy bottle or container.
STEP 4 Place the ice cream tubs (lids removed) in a large basin or bucket of ice. Arrange the cones, squeezy bottles, and varied sprinkles, sweets, and berries in separate bowls so that the kids may serve themselves, adding their favorite toppings.
Sundae with boozy pineapple and coconut
If you’re looking for something decadent, this pineapple and coconut ice cream sundae with coconut liqueur will not disappoint.
200g prepared fresh pineapple in a tub
50ml coconut liquor, preferably Malibu
1 tablespoon of golden caster sugar
4 crumbled ginger nut biscuits
4 ice cream scoops of coconut
To garnish, use a handful of dried sliced coconut or desiccated coconut dried pineapple rings (optional – see tip below)
STEP 1 of the Method
In a saucepan, combine the pineapple, coconut liqueur, and sugar. Cook for 5 minutes on high heat until syrupy and sugar have dissolved, then cool for 5 minutes. In each sundae glass, crumble a ginger nut cookie and top with the syrupy pineapple. Finish with dried coconut and a dried pineapple ring on top of the remaining ingredients.
Summer sundaes with fresh fruits
This light fruity sundae with macadamia brittle will transport you to old seashore ice cream parlors.
142ml double cream pot
2 tablespoons icing sugar
12 strawberries, 4 whole, the rest chopped
4 nectarines, cut into small pieces
4 scoops premium vanilla ice cream
4 scoops of premium berry sorbet
50g caster sugar for greasing the macadamia brittle sunflower oil
50g toasted macadamia nuts
To make the strawberry sauce
350g hulled strawberries
1 tablespoon icing sugar
To make the brittle, lightly oil a baking sheet and set it aside. In a small nonstick frying pan, gently heat the caster sugar, stirring constantly, until dissolved. Mix in the nuts. When the sugar has turned a deep caramel color, pour it onto a baking sheet and set aside until totally cool. Break up the brittle, then pulse it in a food processor to make coarse crumbs. Can be made up to a week ahead of time. Keep it in an airtight container.
STEP 2 In a food processor, puree the strawberries until smooth. Sieve into a mixing basin, then add the icing sugar. Place aside.
STEP 3 Whip the cream with the icing sugar until it just keeps its shape before assembling the sundaes. Layer the chopped fruit, brittle, ice cream, sorbet, and sauce in a tall glass, finishing with swirls of cream, additional brittle, and whole strawberries.
Sundaes with black forest berries and brownies
Inspired by the 1970s cake classic Black Forest gâteau, this cherry, ice cream, and brownie dessert is extremely beautiful. Don’t be unfair; you can prepare your own brownies as well.
The ice cream’s ingredients
568ml single cream pot
caster sugar (140g)
four egg yolks
12 teaspoon vanilla extract
200g (70% cocoa) dark chocolate, with extra for decoration
To make the cherry sauce
12 can cherries (400g)
2 tablespoons kirsch or brandy
double cream 148ml
2 teaspoons icing sugar
2 squares of brownie
To make the brownies
200g of butter
175g brown sugar, dark
granulated sugar (140g)
50g almond meal
50g unbleached flour
200 grams of dark chocolate
STEP 1 Pour the cream into a saucepan and bring to a boil for the ice cream. Combine the sugar, egg yolks, and vanilla extract. 2 tablespoons cream, whisked into the egg mixture Pour the egg mixture into the cream-filled pan and cook for a few minutes, stirring constantly with a wooden spoon, until the custard coats the back of the spoon.
STEP 2 Microwave the chocolate for 1 minute on High, then whisk into the custard. After the custard has cooled, churn it in an ice cream machine according to the manufacturer’s directions.
STEP 3 To prepare the sauce, drain the cherries and set aside the liquid. Now, Simmer the liquid with the kirsch or brandy for 5 minutes, or until the required consistency. Return the cherries to the pan to finish cooking.
STEP 4 Whip the cream with the icing sugar until soft peaks form before assembling the sundaes. Cut the brownies into bite-size pieces and add a few to each of the four glasses. Scoop the ice cream on top, followed by the cherries and sauce. Dollop with whipped cream and top with chocolate shavings.
STEP 5: Preheat the oven to 180°C/fan 160°C/gas 4 and apply oil and line a 20cm square brownie tin. Melt the butter and dark chocolate in a saucepan. Combine dark brown sugar and granulated sugar in a mixing bowl. Allow cooling for 5 minutes before adding the eggs. Combine the almonds and flour in a mixing bowl. Pour into the baking dish and bake for 30-35 minutes, or until the cooking is completed.
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