Chocolate Ice Milk Sundaes Recipes

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CHOCOLATE "SUNDAE" ICE POPS



Chocolate

Frozen treats are an excellent place to include healthier ingredients--almost anything in the form of an ice pop brings back the wide-eyed joy of childhood (and it takes a while to consume even just a few ounces!). I love making frozen pops with fruit purees and juices, but these are my favorite because they are creamy, chocolaty, and decadent. My kids think it's hilarious that they are eating avocado in their pop (oh, to be five...).

Provided by Melissa d'Arabian : Food Network

Time 8h15m

Yield 8 to 12 ice pops

Number Of Ingredients 8

1 cup low-fat milk
1 cup low-fat evaporated milk
1 avocado, halved, pitted and peeled
1 ripe banana, peeled
3 tablespoons honey
1/4 cup cocoa powder
1 teaspoon vanilla extract
Up to 4 tablespoons chocolate syrup

Steps:

  • To a blender add half the milk, half the evaporated milk, the avocado, banana, honey, cocoa and vanilla. Blend until well combined and smooth, about 30 seconds. Add the remaining milk and evaporated milk and blend for 10 seconds until well incorporated. Drizzle each popsicle mold with 1 teaspoon of chocolate syrup. Divide the milk mixture among the molds, filling each up 1/4-inch from the top. Cover the molds with the lid (insert ice-pop sticks if needed) and freeze overnight. To unmold, dip the mold into warm water for 30 seconds to loosen the ice pops.

HALLE'S MINI SUNDAES



Halle's Mini Sundaes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h15m

Yield 6 mini sundaes

Number Of Ingredients 14

1 cup milk chocolate chips
1 cup white chocolate chips
2 tablespoons coconut oil
3/4 cup strawberry ice cream
3 tablespoons store-bought shortcake, diced
1 tablespoon strawberry sauce
Whipped cream, from a 6.5-ounce can
3 teaspoons red sprinkles
3/4 cup coffee ice cream
1 to 2 tablespoons chocolate-covered toffee bits
1 tablespoon chopped pecans
1 tablespoon store-bought caramel sauce
Whipped cream, from a 6.5-ounce can
3 teaspoons chocolate sprinkles

Steps:

  • For the chocolate cups: Add the milk chocolate chips to a heatproof bowl. Add the white chocolate chips to a second heatproof bowl. Divide the coconut oil between the two bowls and microwave separately in 30-second increments, stirring after each, until completely smooth, about 1 minute total. Set aside and let cool for 5 minutes.
  • Using a pastry brush, paint the entire inside of three cupcake liners with the melted white chocolate; don't be shy-really slather it on. Transfer to a plate. Do the same with the melted milk chocolate and three more cupcake liners. Place on the plate, next to the white chocolate cups, and transfer to the refrigerator to chill for 10 minutes. Remove the cups and repeat for a second layer. Return the plate to the refrigerator until the chocolate is completely set, at least 30 minutes.
  • Remove the cups from the refrigerator and carefully peel the cupcake liners away from the chocolate. Use immediately or return to the fridge until ready to use.
  • For the strawberry shortcake sundaes: Scoop 3 tablespoon-size scoops strawberry ice cream into each white chocolate cup. Top each with the shortcake, strawberry sauce, whipped cream and red sprinkles.
  • For the toffee coffee sundaes: Scoop 3 tablespoon-size scoops coffee ice cream into each milk chocolate cup. Top each with the toffee bits, pecans, caramel sauce, whipped cream and chocolate sprinkles.

PEANUT BRITTLE ICE CREAM SUNDAES WITH CHOCOLATE SAUCE



Peanut Brittle Ice Cream Sundaes with Chocolate Sauce image

Categories     Ice Cream Machine     Chocolate     Dairy     Egg     Dessert     Freeze/Chill     Frozen Dessert     Peanut     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 20

Peanut Brittle
3/4 cup sugar
2/3 cup light corn syrup
2 tablespoons water
1/2 teaspoon baking soda
1 1/2 cups salted cocktail peanuts
Ice Cream
1 cup milk (do not use low-fat or nonfat)
1 cup sugar
1 vanilla bean, split lengthwise
4 large egg yolks
3 cups chilled whipping cream
Chocolate Sauce
Whipped cream
Chocolate Sauce
Makes about 1 1/2 cups
2/3 cup water
2 tablespoons light corn syrup
8 ounces semisweet chocolate, chopped
2 ounces bittersweet (not unsweetened) chocolate, chopped

Steps:

  • For Peanut Brittle:
  • Lightly butter large baking sheet. Combine sugar, corn syrup and water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Attach clip-on candy thermometer to side of pan. Increase heat to medium. Using wooden spoon, stir constantly but slowly until temperature reaches 300°F, occasionally brushing down sides of pan with wet pastry brush, about 20 minutes. Remove from heat; immediately add baking soda and stir until very foamy. Immediately stir in peanuts. Working quickly, pour out onto baking sheet. Cool completely. Coarsely chop peanut brittle. (Can be made 3 days ahead. Store in airtight container.)
  • For Ice Cream:
  • Combine milk and sugar in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Whisk yolks in medium bowl to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes (do not boil). Strain into bowl. Whisk in cream. Chill.
  • Process custard in ice cream maker according to manufacturer's instructions. Transfer to large container. Mix in 2 cups chopped peanut brittle. Cover and freeze. Reserve remaining brittle for garnish. (Can be made 3 days ahead. Keep frozen.)
  • For Chocolate Sauce:
  • Bring water and corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add both chocolates and stir until smooth. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat.) Serve warm.
  • Top ice cream with Chocolate Sauce, whipped cream and peanut brittle.

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.

CHOCOLATE CARAMEL SUNDAES



Chocolate Caramel Sundaes image

These sundaes are a delightful way to end a quick-to-fix meal. This recipe is a simple yet irresistable dessert.-Pat Yaeger, Naples, Florida

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1 cup sauce.

Number Of Ingredients 3

1 package (10 ounces) Milk Duds
1/4 cup milk
Vanilla or coffee ice cream

Steps:

  • In a saucepan over medium heat, cook and stir Milk Duds and milk until smooth. Serve warm over ice cream. Refrigerate leftovers.

Nutrition Facts :

CHOCOLATE ICE MILK SUNDAES



Chocolate Ice Milk Sundaes image

From February 2007 Prevention. Here's a great way to satisfy a serious chocolate craving without lots of fat or calories. Next time I'll double the recipe! The sauce is a great way to use up leftover coffee, too. Original directions suggest freezing mixture in an 8x8 pan until nearly frozen, then whirring through a food processor. I used my Cuisinart ice cream maker with great results. Superfine sugar is located on the baking aisle, in my neck of the woods it's made by Imperial and comes in a small pourable canister that also says "quick-dissolving."

Provided by LonghornMama

Categories     Frozen Desserts

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 8

3/4 cup superfine sugar
1/3 cup unsweetened cocoa powder
2 cups cold 1% low-fat milk
1/2 teaspoon vanilla
2/3 cup superfine sugar
1/3 cup unsweetened cocoa powder
3/4 cup strong brewed coffee or 3/4 cup espresso
1 teaspoon vanilla

Steps:

  • Ice milk: In a large bowl, whisk together sugar and cocoa. Slowly whisk in milk and vanilla until dry ingredients are dissolved and no lumps remain. Freeze in ice cream maker according to manufacturer's directions. Pour into a resealable container. Freeze 2 to 3 hours or until very firm.
  • Sauce: In a small saucepan, combine sugar and cocoa. Stir in coffee. Bring to a boil over medium heat, stirring. Reduce heat to low and cook 8 minutes or until slightly thickened. Let cool slightly and stir in vanilla. Serve over scoops of ice milk.

Nutrition Facts : Calories 242.1, Fat 2.1, SaturatedFat 1.3, Cholesterol 4.1, Sodium 38.5, Carbohydrate 56.6, Fiber 3.2, Sugar 51.7, Protein 4.7

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