Earthworm Sundae Recipes

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EARTHWORM SUNDAE



Earthworm Sundae image

Make and share this Earthworm Sundae recipe from Food.com.

Provided by Karen..

Categories     Dessert

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

1/2 cup ice cream, your choice
2 -3 Oreo cookies, crushed
1 tablespoon chocolate syrup
3 gummy worms

Steps:

  • Place ice cream in serving bowl.
  • Arrange gummy worms on top.
  • Sprinkle with crushed cookies.
  • Drizzle chocolate syrup over all.
  • Serve to your favorite kid :).

Nutrition Facts : Calories 391, Fat 13.4, SaturatedFat 6.4, Cholesterol 32, Sodium 228.4, Carbohydrate 65, Fiber 1.6, Sugar 42.7, Protein 4.4

TROPICAL SUNDAES



Tropical Sundaes image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 1 serving

Number Of Ingredients 5

2 scoops chunky monkey ice cream
1 cup toasted sweetened coconut
1/4 cup chopped macadamia nuts
1 canister whipped cream
1 jar store bought caramel sauce

Steps:

  • Place 2 scoops of ice cream in a dessert bowl. Top with some toasted coconut, nuts, whipped cream, a drizzle of caramel sauce and some extra coconut.

SUPER SUNDAE



Super Sundae image

Provided by Food Network

Number Of Ingredients 22

1/2 cup very hot coffee
1/2 cup sugar
3/4 cup unsweetened, Dutch processed cocoa
1/2 cup light corn syrup
4 ounces semi sweet chocolate, chopped
2 tablespoons unsalted butter
8 ounces semi sweet chocolate
1/2 cup strong, hot coffee
1 cup light corn syrup
1/4 cup plus 2 tablespoons water
1 1/4 cup light corn syrup
3/4 cup plus 1 tablespoon sugar
4 large egg whites
Pinch salt
Pinch cream of tartar
2 teaspoons vanilla extract
1 vanilla bean
1 1/2 cups milk
1 1/2 cups heavy cream
1 cup lightly packed light brown sugar
7 large egg yolks
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl set over barley simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving.
  • Finely chop the chocolate and put into it in a medium bowl. Add the hot coffee and gently stir with a whisk until smooth and blended. Stir in the corn syrup.
  • In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees (firm ball). In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy. Still working, sprinkle in the tablespoon of sugar and continue to whisk until the whites hold very soft peaks. With the mixer on slow, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla extract. Let fluff set up on a sheet pan and set aside.
  • Split the vanilla bean lengthwise. Scrape out the seeds. Reserve all. Put the seeds, pod halves, milk, cream, and 1 tablespoon sugar in heavy bottomed, medium size saucepan. Bring to a scald over low heat. In the meantime, put the brown sugar, egg yolks and vanilla extract in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Return everything to the saucepan and cook while stirring with a wooden spoon. Make sure that you are constantly scraping the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of a spoon. Do not let the custard come to a boil. Strain the custard through a fine sieve. Press out all the liquid in the vanilla beans and nestle the container holding the custard into a large bowl of ice. Let cool, stirring occasionally. Transfer to an ice cream machine and freeze according to manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm.
  • TO ASSEMBLE: Place ice cream in a bowl of your choice and garnish with hot chocolate sauce. Enjoy.

BLUE MARSHMALLOW SUNDAES



Blue Marshmallow Sundaes image

Scoop up some fun this Fourth of July with these sweet red, white, and blue sundaes.

Provided by Sammy Mila

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 8h10m

Yield 8

Number Of Ingredients 5

1 (7 ounce) jar marshmallow creme
1 tablespoon water, or more as needed
Royal blue food coloring
1 (1.5 quart) container vanilla ice cream
1 cup chopped strawberries

Steps:

  • Stir together marshmallow creme and 1 to 2 tablespoons hot water in a bowl until smooth. Add enough food coloring to reach desired color.
  • Transfer ice cream to a large bowl. Stir with a wooden spoon to soften. Stir in blue marshmallow mixture to create a swirl. Cover and freeze at least 8 hours.
  • Divide ice cream between 8 bowls or sundae glasses. Top with strawberries.

Nutrition Facts : Calories 250.9 calories, Carbohydrate 40.3 g, Cholesterol 36.3 mg, Fat 9.2 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 5.6 g, Sodium 85.8 mg, Sugar 29.9 g

MEXICAN SUNDAE



Mexican Sundae image

A sundae cannot be more delicious than this one....For chocolate and vanilla lovers, this is a Paradise fantasy sundae...you'll love it! Its yummmmy!

Provided by Charishma_Ramchanda

Categories     Frozen Desserts

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

85 g chocolate pieces
2/3 cup whipping cream
3 small bananas
vanilla ice cream (as required) or coffee ice cream (as required)
chopped roasted almonds (as required)

Steps:

  • Put the chocolate pieces and whipping cream in a pan.
  • Keep over a low flame.
  • Stir constantly, until the chocolate melts and is mixed with the cream.
  • Once melted, remove from heat.
  • Keep aside to cool.
  • Peel the bananas and cut into four crosswise long pieces.
  • Put one slice per bowl with a scoop of coffee or vanilla ice cream and sprinkle roasted almonds on top.
  • Lastly, pour chocolate sauce over each bowl.
  • Serve chilled.

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