Chocolate And Vanilla Sundaes Recipes

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FLUFFY CHOCOLATE-PEANUT BUTTER SUNDAES



Fluffy Chocolate-Peanut Butter Sundaes image

Provided by Giada De Laurentiis

Categories     dessert

Time 20m

Yield 4 sundaes

Number Of Ingredients 8

1 cup heavy cream
2/3 cup bittersweet chocolate chips, such as Ghirardelli
1/4 cup natural creamy peanut butter
1 cup heavy cream
2 tablespoons confectioners' sugar
1 cup marshmallow cream
1 pint chocolate peanut butter or vanilla ice cream
Sprinkles, crushed cookies and store-bought or homemade crostini, for garnish

Steps:

  • For the chocolate-peanut butter sauce: Warm the heavy cream in a small saucepan over medium heat until it begins to simmer. Place the chocolate chips and peanut butter in a medium bowl. Pour the warm cream over and allow to sit for 1 minute. Whisk until smooth. Set aside to cool slightly.
  • For the toppings: Using a hand-held mixer, whip the heavy cream and confectioners' sugar on high speed in a medium bowl until stiff peaks form. Using a rubber spatula, quickly fold in the marshmallow cream.
  • To make the sundaes, put 1 scoop of ice cream into each of 4 sundae bowls. Top each scoop with some of the Chocolate-Peanut Butter Sauce and a dollop of the Marshmallow Whipped Cream. Garnish with sprinkles, crushed cookies or crostini, as desired.

GERMAN CHOCOLATE SUNDAES



German Chocolate Sundaes image

"This terrific topping is a real treat over chocolate ice cream," writes field editor DeEtta Rasmussen of Fort Madison, Iowa. "It's fun and fancy at the same time and much cooler to make on hot days than a German chocolate cake."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/4 cups.

Number Of Ingredients 9

1/2 cup sugar
1/2 cup evaporated milk
1/4 cup butter, cubed
2 egg yolks, lightly beaten
2/3 cup sweetened shredded coconut
1/2 cup chopped pecans
1 teaspoon vanilla extract
Chocolate ice cream
Chocolate syrup and additional coconut and pecans, optional

Steps:

  • In a heavy saucepan, combine the sugar, milk, butter and egg yolks. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir in the coconut, pecans and vanilla. Stir until sauce is cooled slightly. Serve over ice cream. Top with chocolate syrup, coconut and pecans if desired.

Nutrition Facts : Calories 180 calories, Fat 13g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 76mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

ULTIMATE CHOCOLATE SUNDAES



Ultimate Chocolate Sundaes image

Make and share this Ultimate Chocolate Sundaes recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

8 ounces mexican chocolate, coarsley chopped (or bittersweet chocolate)
1/3 cup water
1/4 cup granulated sugar
1/4 cup pear liqueur or 1/4 cup pear nectar
4 small pears (about 1 lb., Bosc or Forelle pears are good)
3 tablespoons butter
2 tablespoons granulated sugar
1 quart premium vanilla ice cream

Steps:

  • In a small saucepan combine the chocolate, water, and 1/4 cup sugar. Melt chocolate over low heat, stirring slowly and constantly. Stir in pear liqueur or nectar. Set aside to cool slightly.
  • Peel the pears, if desired; cut into quarters.* In a large skillet melt butter. Add pear quarters; cook over medium heat about 12 minutes or until browned and tender, turning once. Add the 2 tablespoons sugar stirring gently until sugar is dissolved and pears are glazed.
  • To assemble: Place scoops of ice cream in bottom of 8 individual bowls. Spoon two pear pieces and some sauce around ice cream in each bowl. Top with chocolate sauce. Makes 8 servings.
  • *Note: If using large pears, use only 2 pears and cut into fourths.

CHOCOLATE MARSHMALLOW SUNDAES



Chocolate Marshmallow Sundaes image

I've been making these sundaes since the 1950s and have yet to find a commercial ice cream treat that equals them in flavor and velvety texture.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 10

2 cups heavy whipping cream
2/3 cup sweetened condensed milk
2/3 cup chocolate syrup
1/2 teaspoon vanilla extract
SUNDAES:
1-1/2 cups marshmallow creme
2/3 cup whipped cream
1/2 cup chocolate syrup
1/4 cup chopped almonds, toasted
12 maraschino cherries

Steps:

  • In a large bowl, beat cream, milk, chocolate syrup and vanilla until soft peaks form. Transfer to a 9-in. square pan. Cover and freeze for at least 4 hours., In each of 12 dessert dishes, place 3 tablespoons frozen mixture and 1 tablespoon marshmallow creme; repeat layers. Top each with 2 teaspoons syrup, scant tablespoon whipped cream, 1 teaspoon almonds and cherry. Serve immediately.

Nutrition Facts : Calories 358 calories, Fat 20g fat (12g saturated fat), Cholesterol 69mg cholesterol, Sodium 69mg sodium, Carbohydrate 43g carbohydrate (36g sugars, Fiber 0 fiber), Protein 4g protein.

CHOCOLATE SUNDAE PIE



Chocolate Sundae Pie image

My aunt makes an ice cream version of this recipe and I tweaked it to make it lower in calories. It came out great! You'll never miss the fat, I promise.

Provided by Vseward Chef-V

Categories     Dessert

Time 6h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

15 reduced-fat oreo cookies, crushed (about 1-1/2 cups crumbs)
3 tablespoons light butter, melted
1 (8 ounce) container Cool Whip Lite, thawed, divided
1 cup nonfat milk (cold)
1 (3 1/2 ounce) package sugar-free instant vanilla pudding mix, and pie filling mix
2 baker's semi-sweet chocolate baking squares, melted
1/3 cup fat-free sweetened condensed milk

Steps:

  • MIX crumbs and butter; press onto bottom and up side of 9-inch pie plate.
  • Reserve 1/2 cup whipped topping; refrigerate.
  • POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended.
  • Gently stir in remaining whipped topping. Spoon into crust.
  • Mix melted chocolate and condensed milk until well blended. Spoon over pie.
  • Cut through chocolate mixture several times with knife for marble effect.
  • FREEZE 6 hours or until firm. Remove pie from freezer 15 minute before serving. Top with reserved whipped topping.

Nutrition Facts : Calories 135.7, Fat 8.9, SaturatedFat 6.3, Cholesterol 6.9, Sodium 58.5, Carbohydrate 12.8, Fiber 0.4, Sugar 12.1, Protein 2.4

COCONUT-CHOCOLATE SUNDAES



Coconut-Chocolate Sundaes image

If you love coconut-chocolate candy bars, this may be your dream dessert. Ice cream coated in shredded coconut is served with bourbon-spiked butterscotch sauce and a crunchy chocolate-almond topping. You will have more of the topping than you need -- and that's a very good thing, as it's also excellent on its own.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h10m

Number Of Ingredients 5

1 quart vanilla ice cream
3 cups sweetened shredded coconut
Chocolate, Almond, and Coconut Clusters
Vanilla-Bourbon Butterscotch Sauce
Unsweetened flaked coconut, for serving (optional)

Steps:

  • Line a baking sheet with plastic wrap. Scoop ice cream into 1/4-cup balls. Roll in sweetened coconut to cover and place on baking sheet. Cover with more plastic wrap and freeze at least 2 hours and up to 2 weeks.
  • Place a coconut-coated ball in the bottom of each serving glass. Sprinkle with clusters. Top with a second scoop and more clusters. Spoon sauce over top, sprinkle with unsweetened coconut, and serve.

CHOCOLATE LAVA SUNDAES



Chocolate Lava Sundaes image

Enjoy this classic Chocolate Lava Sundaes recipe. Our Chocolate Lava Sundaes only takes two ingredients and is sure to delight your friends and family.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 2 servings

Number Of Ingredients 2

1 JELL-O Chocolate Pudding Snack
1 cup vanilla ice cream

Steps:

  • Spoon pudding snack into microwaveable bowl.
  • Microwave on HIGH 30 sec. or until pudding is heated through; stir until smooth.
  • Spoon ice cream into 2 bowls; drizzle warm pudding.

Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 23 g, Protein 3 g

CHOCOLATE-TEQUILA SUNDAES



Chocolate-Tequila Sundaes image

Categories     Milk/Cream     Tequila     Ice Cream Machine     Chocolate     Egg     Dessert     Freeze/Chill     Frozen Dessert     Banana     Pecan     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 28

Cinnamon ice cream
3 large egg yolks
1/2 cup sugar
1 1/2 cups whipping cream
3/4 cup half and half
1 cinnamon stick
1 2-inch piece vanilla bean, split lengthwise
1/4 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons light rum
Chocolate-tequlia ice cream
5 ounces bittersweet(not unsweetened) or semisweet chocolate, chopped
3 large egg yolks
1/4 cup sugar
1 1/2 cups half and half
1 cup whipping cream
1/4 cup honey
3 tablespoons unsweetened cocoa powder
Pinch of salt
3 tablespoons gold tequila
1/4 teaspoon vanilla extract
Fudge sauce
3/4 cup whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon vanilla extract
4 bananas, cut lengthwise in half and crosswise into thirds
Melted butter
1 1/2 cups chopped pecans, toasted

Steps:

  • For cinnamon ice cream:
  • Whisk yolks and sugar in medium bowl to blend. Bring cream, half and half, cinnamon stick, vanilla bean and ground cinnamon to boil in heavy medium saucepan. Gradually whisk cream into yolks; return to saucepan. Stir over medium heat until custard thickens, about 7 minutes (do not boil). Mix in extract and rum. Chill.
  • Strain custard. Process in ice cream maker according to manufacturer's instructions. Freeze in covered container.
  • For chocolate-tequila ice cream
  • Melt chocolate in top of double boiler over simmering water. Set aside. Beat yolks and sugar in medium bowl to blend. Bring half and half, cream, honey, cocoa and salt to boil in heavy medium saucepan. Gradually whisk cream mixture into yolk mixture; return to same saucepan. Stir over medium heat until custard thickens, about 10 minutes (do not boil). Whisk in melted chocolate, then tequila and vanilla. Chill.
  • Process mixture in ice cream maker according to manufacturer's instructions. Freeze in covered container.
  • For fudge sauce:
  • Bring cream to boil in medium saucepan. Remove from heat. Add chocolate and vanilla; whisk until smooth. (Ice creams and sauce can be made 3 days ahead. Cover sauce and chill. Rewarm sauce before using.)
  • Preheat broiler. Arrange bananas on baking sheet. Brush with butter. Broil until brown, about 4 minutes.
  • Place some warm sauce, then 1 tablespoon nuts into each ice cream goblet. Top with 1 scoop of each ice cream then bananas and more sauce and nuts.

SUNDAES WITH CHOCOLATE CARAMEL AND MACADAMIA NUT SAUCE



Sundaes with Chocolate Caramel and Macadamia Nut Sauce image

Categories     Chocolate     Nut     Dessert     Frozen Dessert     Macadamia Nut     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

1 1/4 cups sugar
1/3 cup bourbon or water
3/4 cup whipping cream
3 tablespoons unsalted butter
1 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup macadamia nuts
Vanilla ice cream

Steps:

  • Stir sugar and bourbon in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high. Boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 minutes. Remove from heat. Add cream (mixture will bubble up) and whisk until smooth. Return to boil, whisking constantly. Remove from heat, add butter and chocolate and stir until smooth. Mix in nuts. (Can be made 1 week ahead. Cover and chill. Before using, rewarm over low heat, stirring constantly and thinning with small amount of water if necessary.)
  • Serve ice cream with sauce.

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