FULL MOON
Steps:
- Put the hot water, orange liqueur, almond liqueur, honey and lemon juice in a glass and stir. Garnish with a lemon wedge and some blueberries.
FULL MOON SUNDAES
Steps:
- Heat the hot fudge sauce in the microwave or in a small sauce pot over LOW heat.
- For each sundae, layer some hot fudge, 1 scoop ice cream, Moon Pie pieces, a second scoop of ice cream, more hot fudge and top with whipped cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TROPICAL SUNDAES
The twist to these sundaes is a simple ginger-flavored sauce sparked with lime. It can be made ahead and rewarmed before you assemble the sundaes.
Yield Serves 6
Number Of Ingredients 10
Steps:
- For sauce: Combine first 6 ingredients in heavy medium saucepan. Stir over medium heat until sugars dissolve. Boil gently until reduced to 1 cup, stirring frequently, about 15 minutes. Cool to lukewarm. Discard ginger pieces and add minced ginger. (Can be prepared 1 day ahead. Cover and store at room temperature. Reheat to lukewarm, whisking occasionally, before serving.)
- For sundaes: Scoop ice cream into balloon glasses or sundae dishes. Spoon lukewarm sauce over. Top with fruit. Sprinkle with coconut and serve.
CINNAMON MOCHA SUNDAES
What's not to love about this decadent ice cream treat from Diane Neibling of Overland Park, Kansas? Coffee, chocolate, whipped cream and cashews are a winning combination!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the first five ingredients; stir in 1/4 cup cream. Bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Set aside., In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spoon ice cream into two dessert dishes. Top with sauce and whipped cream; sprinkle with cashews.
Nutrition Facts : Calories 694 calories, Fat 41g fat (23g saturated fat), Cholesterol 120mg cholesterol, Sodium 170mg sodium, Carbohydrate 80g carbohydrate (70g sugars, Fiber 3g fiber), Protein 7g protein.
TROPICAL SUNDAES
Steps:
- For sauce
- Combine first 6 ingredients in heavy medium saucepan. Stir over medium heat until sugars dissolve. Boil gently until reduced to 1 cup, stirring frequently, about 15 minutes. Cool to lukewarm. Discard ginger pieces and add minced ginger. (Can be prepared 1 day ahead. Cover and store at room temperature. Reheat to lukewarm, whisking occasionally, before serving.)
- For sundaes
- Scoop ice cream into balloon glasses or sundae dishes. Spoon lukewarm sauce over. Top with fruit. Sprinkle with coconut and serve.
BLUE MARSHMALLOW SUNDAES
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
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
SUMMER SUNDAES
Make caramel, slice fruit, toast pecans, and let your guests make their own, if you like.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Combine sugar and 1/4 cup water in a medium-sized heavy-bottomed saucepan. Cook over medium-low heat until sugar is dissolved. Cover pan; bring to a boil. Leave cover on until condensation washes down insides of pan. If syrup crystallizes, let crystallize completely, and push around bottom of saucepan with the back of a wooden spoon until it melts again. Raise heat to medium high; cook, swirling pan occasionally, until the sugar turns medium-dark amber. Carefully add cream, standing back in case sugar boils over, and scrape in vanilla seeds. Stir until cream is incorporated, and remove from heat. Let cool; transfer to a glass jar, bottle, or bowl for storing and serving.
- Scoop sorbets and ice cream into serving dishes, drizzle with caramel, and spoon fruit over sauce; Serve, garnished with toasted pecans.
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