Mini Ice Cream Sundaes Recipes

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

Ingredients

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.

TINY TOAST™ MINI ICE CREAM SUNDAES

Tiny Toast™ Mini Ice Cream Sundaes image

These adorable strawberry sundaes are just the right amount of sweet for an after-dinner dessert or fun treat.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 10m

Yield 6

Number Of Ingredients 6

Ingredients

1 cup strawberry ice cream
3/4 cup strawberry Tiny Toast™ cereal
6 Oreo Thins™ golden sandwich cookies, quartered
1/2 cup whipped topping
Maraschino cherries or fresh strawberries, if desired
Candy sprinkles, if desired

Steps:

Spoon 1 heaping tablespoon ice cream into each of 6 small, cordial-size glasses or miniature bowls.
Top each with cereal, cookie pieces and another heaping tablespoon ice cream. Freeze until ready to serve, or top with remaining ingredients, and serve immediately.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 10 g, TransFat 0 g

ICE CREAM COOKIE SUNDAES

Ice Cream Cookie Sundaes image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h5m

Yield 2 servings

Number Of Ingredients 22

Ingredients

1 to 2 small scoops chocolate chip cookie dough ice cream
1 to 2 small scoops Dutch chocolate ice cream
2 Yummy Slice-and-Bake Cookies, recipe follows
1 to 2 tablespoons caramel sauce
1 to 2 tablespoons hot fudge sauce
Mini chocolate candies, such as M and Ms, to sprinkle over the top
Canned whipped cream, for topping
Sprinkles, for topping
Maraschino cherries, for topping
2 1/2 cups all-purpose flour
1 teaspoon instant coffee granules
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) salted butter, softened
1 1/4 cups packed brown sugar
1/4 cup granulated sugar
2 eggs
1 tablespoon vanilla
2 tablespoons chocolate-hazelnut spread, such as Nutella
2 tablespoons creamy peanut butter
3/4 cup chocolate candies, such as M and Ms, roughly chopped, plus more if needed
1/2 cup very finely chopped pecans, plus more if needed

Steps:

Place the scoops of chocolate chip cookie dough and chocolate ice cream into a sundae glass. Take the Yummy Slice-and-Bake Cookies and break them up into small pieces over the ice cream. Heat the caramel and hot fudge sauces and drizzle over the cookies and ice cream, then sprinkle over some mini chocolate candies.
Squirt on some whipped cream and top with sprinkles or other toppings as you fancy. Finish with a cherry on the top.
Combine the flour, instant coffee, baking soda and salt in a bowl. Stir together and set aside. Cream together the butter with the brown and granulated sugar, scraping the bowl once while mixing. Add the eggs, mixing one at a time, and then the vanilla. Add the chocolate-hazelnut spread and peanut butter and mix. Add the dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again. Add the chopped chocolate candies and pecans and mix gently to combine. Add more of either ingredient if needed.
Spoon the dough on a long piece (or 2 shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours, or place in the freezer for 20 to 30 minutes.
Preheat the oven to 375 degrees F.
Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be; they bake up flat.) Bake until nice and golden brown, about 10 minutes. Yield: 30 cookies

MINI ICE CREAM SUNDAES

Mini Ice Cream Sundaes image

Number Of Ingredients 22

Ingredients

Black Forest Sundaes:
12 chocolate sandwich cookies, crushed
1 pint vanilla ice cream
1 (21-ounce) can cherry pie filling
1 (12-ounce) jar hot fudge topping
1/2 cup chopped walnuts
------------------------------
Bananas Foster Sundaes:
2 ripe bananas, sliced
2 tablespoons butter
1 cup brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 pint butter pecan ice cream
------------------------------
Key West Sundaes:
16 whole graham crackers, crushed
1/4 cup butter, melted
1 tablespoon sugar
1 pint lime sherbet
1 Garnish: lime wedges

Steps:

Black Forest Sundaes:Divide ingredients among sundae cups, layering in order given.Bananas Foster Sundaes:Sauté bananas in butter for 2 minutes. Add sugar, vanilla, cinnamon and salt; cook and stir for 2 minutes, until thickened. Cool slightly. Divide ice cream among sundae cups. Spoon topping over ice cream.Key West Sundaes:Toss together crackers, butter and sugar; press into a 9"x9" baking pan. Bake at 350 degrees for 8 to 10 minutes, until golden. Cool; crumble coarsely. Layer crumb mixture with sherbet in sundae cups; garnish.

Nutrition Facts : Nutritional Facts Serves

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