Chocolate Rainbow Sundae Recipes

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SUNDAE MARSHMALLOW POPS RECIPE



Sundae Marshmallow Pops Recipe image

A yummy and fun summertime Sundae themed treat made with marshmallows.

Provided by Janine

Categories     Dessert Recipes

Time 20m

Number Of Ingredients 7

30-35 Large Marshmallows
½ Cup Pink Chocolate Melting Discs
½ Cup Milk Chocolate Melting Discs
Rainbow Jimmies
30-35 Sour Cherry Candies
30-35 Sucker Sticks
Styrofoam Block

Steps:

  • Push marshmallows onto the sucker sticks and set aside.
  • Melt the chocolate discs according to package directions.
  • Let it cool just a little so it's not too runny. Dip the marshmallow about 1/3 way into the chocolate and lift up. Let the chocolate drip down the sides of the marshmallow. You can use a toothpick to guide the drips if needed.
  • Immediately sprinkle with the jimmies and place the sucker stick in the styrofoam block. Once the chocolate hardens a little then add a cherry sour candy to the top. If you add it when the chocolate is too hot, it might just slip right off the marshmallow.
  • Repeat steps with the remaining marshmallows.
  • Let dry and Enjoy!!

Nutrition Facts : Calories 294 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 4 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 32 grams sodium, Sugar 46 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

RAINBOWS AND UNICORNS SUNDAE



Rainbows and Unicorns Sundae image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 1 sundae

Number Of Ingredients 21

Heaping 1/2 cup white chocolate chips
1/4 cup heavy cream
Red food coloring, for the ganache
Blue food coloring, for the ganache
1 large scoop store-bought orange sherbet
1 large scoop store-bought strawberry ice cream
4 Rainbow Crispy Treats, recipe follows
2 tablespoons marshmallow cream
1 tablespoon mini gummy bears
4 tablespoons store-bought whipped cream
1 tablespoon pearl sprinkles
1 1/2 teaspoons small gold and silver dragee
1 maraschino cherry
4 tablespoons salted butter, plus more for the cake pan
One 10-ounce bag regular marshmallows
1/4 teaspoon kosher salt
4 cups fruit-flavored cereal, such as Fruity Pebbles
2 cups rice cereal
One 10-ounce bag mini rainbow marshmallows
1/4 cup rainbow sprinkles
4 ounces white chocolate

Steps:

  • Add the white chocolate chips to a heatsafe bowl. Heat the cream in a saucepan until warm and bubbles begin to form around the edges. Pour the warmed cream over the chocolate chips in the bowl and allow it to sit for 2 minutes.
  • Stir the mixture until smooth and divide between 2 small bowls. Color one bowl with a drop of red food coloring to turn the ganache red. Color the other bowl with a drop of blue food coloring to turn the ganache blue. Set the ganache aside while you make the sundae.
  • Place the orange sherbet scoop in a glass ice cream dish or bowl followed the strawberry ice cream scoop. Add 2 Rainbow Crispy Treats on top. In the center of the bowl, use 2 spoons to dollop the marshmallow cream onto the ice cream. Nestle in 2 more Rainbow Crispy Treats.
  • Spoon the gummy bears onto the marshmallow cream followed by the whipped cream. Top the whipped cream with the pearl sprinkles and the gold and silver dragee. Using a spoon, drizzle the red ganache over the whipped cream followed by the blue ganache. Top the sundae with a cherry!
  • Thoroughly grease a straight-sided 9-inch square cake pan with butter.
  • Melt the butter in a large, heavy-bottomed pot set over medium heat. Cook, swirling the butter around in the pot, until it foams and turns a medium golden brown, 3 to 4 minutes. Add the regular marshmallows and stir until they're completely melted. Add the salt and give it another stir.
  • Remove the pot from the heat and pour in the cereal. Gently fold it into the marshmallow until well combined. Next, add the mini rainbow marshmallows and fold them into the mix. Some will melt, but some will remain whole; that is the way you want it.
  • Turn the mixture into the buttered cake pan and press flat using a wooden spoon or spatula. Sprinkle with the rainbow sprinkles over the top while it is still warm. Let cool completely, about 20 minutes.
  • When the crispy treats are cool, place the white chocolate in a heatproof bowl set over boiling water. Heat, stirring, until the chocolate is melted and completely smooth. Set aside for a minute to cool.
  • Drizzle the white chocolate over the cooled crispy treats and let the chocolate set for 5 minutes. Cut into 1 1/2-inch squares.

CHOCOLATE DIPPED SUNDAE MARSHMALLOWS



Chocolate Dipped Sundae Marshmallows image

Provided by Emilie

Categories     Dessert/Snack

Time 20m

Yield 8

Number Of Ingredients 6

8 jumbo marshmallows
½ cup white chocolate chips
1 teaspoon oil or shortening (optional)
8 maraschino cherries with stems, rinsed and dried
whipped cream or whipped topping
sprinkes

Steps:

  • Microwave white chocolate chips and oil in glass measuring cup (for easy dipping) in 30 second intervals, stirring often, just until fully melted.
  • Dip jumbo marshmallows ⅓ or ½ of the way into chocolate.
  • Gently shake off excess chocolate.
  • Sprinkle chocolate with sprinkles and set on baking sheet to dry.
  • Store in airtight container.
  • Before serving top with whipped cream and a cherry.

CHOCOLATE SUNDAE



Chocolate sundae image

This chocolate sundae is made with a rich, decadent homemade chocolate fudge sauce, no churn chocolate ice cream and all the delicious trimmings.

Provided by Sarah Brooks

Categories     Dessert     Snack

Time 35m

Number Of Ingredients 9

6 scoops chocolate ice cream, home made or store brought
2/3 cup whipped cream
1/4 cup chopped nuts
4 chocolate wafers
1 cup (250mls) thickened cream (*or whipping or heavy whipping cream)
5.2oz (150gms) semi sweet chocolate (45% coco solids)
1 tablespoon (6gms) coco powder
2 tablespoons golden syrup
1/2 cup (120gms) tightly packed brown sugar (*or light brown sugar)

Steps:

  • Make the chocolate fudge sauce first, then you can assemble your sundaes

SIX FOOT SUNDAE



Six Foot Sundae image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 7h15m

Yield 14 servings

Number Of Ingredients 26

1 quart vanilla ice cream
1 quart mint chip ice cream
1 quart strawberry ice cream
2 recipes Dark Chocolate Brownie Bites, recipe follows
Strawberry Sauce, recipe follows, for drizzling
Hot Fudge Sauce, recipe follows, for drizzling
Rainbow sprinkles, for sprinkling
Canned whipped cream, for topping
Maraschino cherries, for topping
Nonstick cooking spray, for greasing the pan
4 sticks (2 cups) salted butter
10 ounces unsweetened chocolate, chopped
1/2 cup unsweetened cocoa powder
4 cups sugar
2 tablespoons vanilla
6 large eggs
2 1/2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
4 pounds strawberries, hulled
2 cups sugar
2 teaspoons vanilla
1 lemon, juiced
2 cups sugar
2 cups heavy cream
2 cups dark cocoa powder
2 sticks (1 cup) salted butter

Steps:

  • Several hours before you're ready to assemble the sundae, portion out 12 scoops of each type of ice cream--vanilla, mint chip and strawberry--onto baking sheets (36 scoops total) and freeze them. This will make it much easier to handle.
  • Line the guttering with heavy-duty aluminum foil.
  • To assemble, place a layer of Dark Chocolate Brownie Bites in the bottom of the guttering. Top with the ice cream scoops and scatter over more brownie bites. Drizzle with Strawberry Sauce and Hot Fudge Sauce. Sprinkle with rainbow sprinkles. Squirt mounds of whipped cream across the sundae and top each mound with a cherry.
  • Preheat the oven to 350 degrees F. Grease an 18-by-13-inch pan (half sheet pan) with cooking spray.
  • In a medium-large saucepan, heat the butter and unsweetened chocolate over low heat, whisking occasionally, until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes.
  • Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
  • Pour the batter (it will be very thick!) into the prepared pan, spreading to even out the top. Bake for 30 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then cut into small squares.
  • Place the strawberries, sugar, vanilla and lemon juice in a medium saucepan over medium-high heat. Bring to a gentle boil, stirring constantly, and cook until the strawberries are very soft, a good 5 minutes. Turn off the heat and use a potato masher to completely smush them to smithereens. Pour the mixture into a fine-mesh strainer placed over a bowl. Use a spoon to stir the fruit so the liquid is forced through. Continue until almost all of the liquid is in the bowl. Set the pulp aside.
  • Skim as much foam off the sauce as you can. Pour the skimmed sauce back into the same saucepan, add 1/4 cup of the pulp back in and boil again for 3 minutes over medium-high heat. Skim off any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar. Refrigerate it to thicken and serve it cold.
  • Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes.
  • Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.

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