I chose to specify these ice cream sundaes as ”Sunday” sundaes because they are so refreshing, rich, and delicious that they can give you a religious experience. Yes, they are that good!
Fresh Strawberry Sundaes
- 1 cup diced fresh strawberries
- 1 tablespoon water
- 1 tablespoon honey
- 1/2 teaspoon ground coriander
- 1-pint vanilla ice cream (or favorite flavor)
- In a small saucepan, combine the strawberries, water, honey, and coriander. Cook until it comes to a boil. Simmer for 1 minute, skim the foam, and then turn off the heat. Let cool. Mash with a fork, or run through a food processor to make a perfectly smooth sauce.
- Serve over scoops of ice cream.
Ice Cream Sundae Brownies
- 1 box brownie mix 9 x 13-inch size
- 1/2 cup canola oil
- 2 large eggs
- 1 cup vanilla ice cream any favorite flavor works
- 1 1/2 cups chocolate chips
- 1/4 cup hot fudge chilled or softened, not hot
- Preheat the oven to 350 degrees F. and line a 9 x 13-inch baking dish with parchment paper.
- In a large bowl mix the brownie mix, 2 eggs, and oil until combined…and thick. I did NOT add the water. Scoop in ice cream, chocolate chips, and hot fudge; mix until combined. Pour into the baking dish and bake for 30-35 minutes or until the toothpick comes clean from the center.
- Let cool completely. Remove parchment from baking dish, cut into squares (or boat shapes) and serve.
Raspberry ripple sundae
- 1l traditional ice cream
- 1l raspberry ripple ice cream
- 225g of raspberries
- 2 tbsp of caster sugar
- 60ml of water
- 1/2 tsp lemon juice, freshly squeezed
- 60ml of water
- 100g of caster sugar
- 135g of almonds, whole and unblanched
- 1/2 tsp flaky sea salt
- 200g of fresh raspberries
- ice cream wafers
- First, make the caramelized almonds. Place the almonds, water and caster sugar in a large heavy-based frying pan over a medium heat
- Stir constantly with a wooden spoon until all of the sugar has dissolved and the mixture starts to boil
- Lower the heat and continue stirring for a few minutes more. The mixture will crystallize and become sandy
- Continue stirring and the sugar will slowly start to liquefy again. The almonds become coated in caramel and will begin to look shiny. If they look like they are burning lower, or remove, from the heat
- Tip the almonds onto an ungreased baking sheet and spread them out. Sprinkle with salt and leave to cool
- While the almonds are cooling, place the raspberries, sugar, and water in a food processor and purée until smooth
- Pass the purée through a fine sieve with the back of a spoon to remove any seeds. Stir in the lemon juice and refrigerate until needed
- When you are ready to serve the sundaes, place tall sundae glasses, ice cream tubs, raspberry sauce, caramelized almonds, fresh raspberries and wafers on the worktop in front of you (you can leave the caramelized almonds whole or chop some as you prefer)
- Pour a little raspberry sauce in the bottom of each sundae glass and add a few fresh raspberries and chopped caramelized almonds
- Add a scoop of each flavor of ice cream to each glass. Repeat in layers until you reach the top, followed by a final sprinkle of nuts. Top with a wafer and a few fresh raspberries. Serve immediately.
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