CHOCOLATE AND VANILLA SUNDAES
Steps:
- For the chocolate sauce: Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
- To assemble the sundaes: Place 1 scoop of vanilla ice cream and 1 scoop of chocolate ice cream in each dish and drizzle with the chocolate sauce. Sprinkle the peanuts over the top. Serve any extra sauce on the side.
SPANISH COFFEE AND FUDGE SUNDAES
Provided by Rachael Ray : Food Network
Categories dessert
Time 7m
Yield 4 sundaes
Number Of Ingredients 6
Steps:
- Line dessert bowls with brownie squares or pound cake. Set coffee ice cream out to soften a bit. Heat hot fudge sauce over low heat or in the microwave. Place dark-roast coffee beans in a heavy duty plastic food storage bag and crush them with a small heavy skillet or mallet. If you have a coffee grinder, grind the beans on coarsest setting. Add beans to sauce with 1/4 cup (2 ounces), strong coffee. Scoop coffee ice cream on cake or brownies. Top with coffee fudge sauce and salted nuts and serve. WOW!
CARAMELIZED ANGEL FOOD CAKE SUNDAES
Angel food gets a sinful makeover with this easy recipe. If you have them on hand, fresh sliced strawberries make a wonderful addition. Yum! -Jessica Ring, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat the cream cheese, sour cream and confectioner's sugar until smooth. In another bowl, cream the butter, brown sugar and cinnamon until light and fluffy., Spread butter mixture over the top and sides of each cake slice. Place on an ungreased baking sheet. Broil 4-6 in. from the heat for 1-2 minutes or until bubbly. Cool slightly. Serve with ice cream and sour cream mixture.
Nutrition Facts : Calories 404 calories, Fat 22g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 360mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
IRISH COFFEE SUNDAES
This scrumptious, lightly spiked sundae is a fabulous mashup of Irish coffee and a brownie ice-cream sundae. We consider this dessert the best of both worlds.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield 8 sundaes
Number Of Ingredients 8
Steps:
- Combine sugar with ¼ cup water in a medium saucepan. Bring to a boil over medium-high, cook until amber and just beginning to smoke, about 4 minutes. Remove from heat, carefully whisk in heavy cream, butter, and 1 teaspoon kosher salt. Stir in whiskey. Use immediately for sundaes. (Sauce can also be cooled and stored in an airtight container in the refrigerator for up to 1 month. Gently reheat before serving.)
- Layer scoops of ice cream and crumbled brownies in each sundae glass. Top with Whiskey Caramel Sauce and softly whipped cream. Serve immediately.
BLACK, WHITE, AND COFFEE SUNDAES
Categories Coffee Chocolate Dessert Walnut Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 sundaes
Number Of Ingredients 20
Steps:
- For walnut sauce:
- Bring honey, sugar, and 1/4 cup water to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Boil mixture 1 minute. Remove from heat. Mix in vanilla extract, then walnuts. Transfer sauce to small bowl. Cover and chill.
- For raspberry sauce:
- Place frozen raspberries in small bowl. Stir 1/3 cup water, sugar and cornstarch in heavy small saucepan until cornstarch dissolves. Mix in jam. Stir over medium heat until sugar dissolves and mixture comes to boil and thickens slightly, about 1 minute. Pour hot mixture over frozen raspberries; stir in framboise. Cover and chill.
- For chocolate sauce:
- Bring half and half to simmer in heavy small saucepan. Remove from heat. Add chocolate; stir until smooth. (Sauces can be made 2 days ahead; keep walnut and raspberry sauces cold. Cover chocolate sauce and chill. Before serving, rewarm chocolate sauce over low heat, stirring often.)
- Place 1 scoop of each ice cream in each of 6 sundae dishes. Spoon walnut sauce over chocolate ice cream, raspberry sauce over vanilla ice cream and chocolate sauce over coffee ice cream. Garnish with fresh raspberries, if desired, and serve.
IRISH COFFEE SUNDAES WITH CARAMEL WHISKEY SAUCE
Provided by Ruth Cousineau
Categories Coffee Dessert Mardi Gras Kentucky Derby Father's Day Whiskey Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Make crisps:
- Preheat oven to 325°F with rack in middle. Line a rimmed sheet pan with a nonstick baking liner, or line it with foil and lightly oil foil.
- Whisk egg white with sugar, coffee powder, and a pinch of salt in a bowl until blended. Stir in walnuts until coated. Spread mixture into a 10- by 8-inch rectangle in pan.
- Bake until crisp is dry to the touch, 20 to 25 minutes. Transfer pan to a rack to cool completely.
- Loosen crisp with a metal spatula and break into small pieces.
- Make sauce:
- Bring sugar and water to a boil in a 2-quart heavy saucepan over medium-high heat, stirring until sugar is dissolved. Boil without stirring, but washing down any sugar crystals with a brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.
- Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden).
- Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth. Cool to warm.
- Serve sauce over scoops of coffee ice cream then sprinkle with walnut crisp.
VIETNAMESE COFFEE SUNDAES
Here, a sort of granita made with very strong coffee is layered with a sweetened cream mixture, and then doused in a chocolatey coffee syrup. It's a relatively lengthy endeavor, but one well worth doing. The individual parts must be made ahead of time, so plan accordingly.
Provided by Alice Hart
Categories ice creams and sorbets, dessert
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Mix 1/2 cup of the sugar in 2 1/4 cups of the hot coffee until it dissolves. Pour into a shallow lidded container and cool. In a bowl, combine the remaining 1 1/4 cups coffee and 1/2 cup sugar with cocoa powder; stir until the sugar dissolves to make a syrup, cover, and refrigerate.
- Whisk together the condensed milk, light cream, crème fraîche, vanilla and salt, and pour into a shallow lidded container. Place both shallow lidded containers in the freezer for 2 hours.
- Remove condensed milk mixture (ice cream) from the freezer, and whisk vigorously, breaking down the ice crystals until the texture is smooth. Return to freezer to set firm before scooping, about 4 hours or overnight.
- Remove coffee mixture (granita) from freezer and rake the surface with the tines of a fork to form icy crystals. Return it to the freezer and repeat this raking every hour for about three more hours, until the texture is free-flowing but completely crystalline. At this point, it may be frozen overnight. Rake over again before serving to loosen.
- To serve, place scoops of the ice cream into glasses or bowls, alternating each scoop with coffee granita. Douse with coffee syrup, scatter with chocolate shards, if using, and serve immediately.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 12 grams, Carbohydrate 79 grams, Fat 39 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 24 grams, Sodium 194 milligrams, Sugar 78 grams
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