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Ice Cream Sundaes Two Ways - Beginner & Expert

Ice Cream Sundaes Two Ways - Beginner & Expert


When I go out to eat, I'm too full of tasty appetizers, scrumptious entrees, and full bodied wines to order a decadent dessert. On occasion I'll order a tiramisu or creme brulee to share with my mom, but I never really find myself ordering something as simple as an ice cream sundae. Why? Well because I treat myself to them at home! My dad and I are big time sundae fans, and when we get a craving we enjoy them in the comfort of our very own living room. If it's just us, I make a quick sundae with store bought ingredients, but if I'm serving them at a dinner party, I go all out making homemade ice cream and homemade chocolate fudge. Whether you are skilled in the culinary arts, or still learning how to hold a knife, you should have an ice cream sundae recipe up your sleeve. So take your pick, just read more



Beginner Rocky Road Sundae
Modified from Rachael Ray

8 graham crackers, optional crushed or broken
3/4 cup whole unblanched almonds, toasted, coarsely chopped
2 pint rocky road ice cream
1 cup hot fudge sauce, from dessert topping aisle of market
Store bought prepared whipped cream in a spray canister
red cherries, optional

  1. If using the crushed graham crackers, put them in the bottom of a dessert bowl. Place rocky road ice cream, 2 big scoops for each dessert, in the bottom of dessert bowls or sundae dishes.
  2. Heat hot fudge in microwave and pour over ice cream.
  3. Top with whipped cream, nuts and a cherry.

Serves 4.



Expert Rocky Road Sundae
From Bon Appetit magazine

Fudge sauce
4 ounces bittersweet or semisweet chocolate, chopped
1/4 cup water
2 tablespoons sugar
2 tablespoons light corn syrup
2 tablespoons unsalted butter
1 large egg yolk
Ice cream
3 large egg yolks
1 cup whipping cream
1 cup whole milk
2 tablespoons sugar
1/8 teaspoon salt
6 ounces milk chocolate, chopped
1 cup canned unsweetened coconut milk, available at Indian and Latin American markets and many supermarkets
Marshmallows
3 3/4 teaspoons unflavored gelatin
1 1/2 cups sweetened flaked coconut, toasted, cooled, divided
1 cup sugar
1/2 cup light corn syrup
3/4 teaspoon cornstarch
1/2 teaspoon vanilla extract
1 cup whole unblanched almonds, toasted, coarsely chopped
4 ounces bittersweet or semisweet chocolate, chopped
Whipped cream

  1. For sauce: stir first 5 ingredients in heavy medium saucepan over medium-low heat until smooth.
  2. Whisk yolk in medium bowl. Gradually whisk half of chocolate mixture into yolk.
  3. Return to same pan. Stir until sauce registers 140°F and maintains temperature for 3 minutes, about 6 minutes total. Transfer to bowl. (Can be made 3 days ahead. Cover; chill. Rewarm over low heat before serving.)
  4. For ice cream: whisk yolks in bowl.
  5. Bring cream, milk, sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves. Whisk cream mixture into yolks; return to pan.
  6. Stir over medium heat until custard thickens enough to coat spoon, about 2 minutes (do not boil). Remove from heat. Add chocolate; whisk to melt.
  7. Mix in coconut milk. Cool 1 hour.
  8. Process custard in ice cream maker according to manufacturer's instructions. Cover; freeze overnight.
  9. For marshmallows: place 1/3 cup water in small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 25 minutes, pushing any opaque gelatin under surface to hydrate.
  10. Sprinkle half of coconut in 8x8x2-inch pan.
  11. Stir sugar, corn syrup, and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves, brushing down sides of pan often with wet pastry brush. Attach candy thermometer to side of pan. Increase heat to high. Boil without stirring until thermometer registers 238°F, about 4 1/2 minutes. Remove from heat.
  12. Add gelatin; stir until dissolved. Transfer to bowl of heavy-duty mixer. Beat on high speed 4 minutes to cool slightly.
  13. Add cornstarch and vanilla. Beat 30 seconds.
  14. Fold in almonds and chocolate. Spoon into prepared pan; spread evenly. Sprinkle remaining coconut over. Cool. (Can be made 3 days ahead. Cover with foil; store at room temperature.) Cut into 25 squares.
  15. Scoop ice cream into dishes. Top ice cream with fudge sauce, whipped cream, and marshmallows.

Serves 6.

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