Nutty Chocolate Coconut Sundae Recipes

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COCONUT-CHOCOLATE SUNDAES



Coconut-Chocolate Sundaes image

If you love coconut-chocolate candy bars, this may be your dream dessert. Ice cream coated in shredded coconut is served with bourbon-spiked butterscotch sauce and a crunchy chocolate-almond topping. You will have more of the topping than you need -- and that's a very good thing, as it's also excellent on its own.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h10m

Number Of Ingredients 5

1 quart vanilla ice cream
3 cups sweetened shredded coconut
Chocolate, Almond, and Coconut Clusters
Vanilla-Bourbon Butterscotch Sauce
Unsweetened flaked coconut, for serving (optional)

Steps:

  • Line a baking sheet with plastic wrap. Scoop ice cream into 1/4-cup balls. Roll in sweetened coconut to cover and place on baking sheet. Cover with more plastic wrap and freeze at least 2 hours and up to 2 weeks.
  • Place a coconut-coated ball in the bottom of each serving glass. Sprinkle with clusters. Top with a second scoop and more clusters. Spoon sauce over top, sprinkle with unsweetened coconut, and serve.

CHOCOLATE COCONUT NUT CLUSTERS



Chocolate Coconut Nut Clusters image

Make and share this Chocolate Coconut Nut Clusters recipe from Food.com.

Provided by Karen..

Categories     Candy

Time 45m

Yield 48 clusters

Number Of Ingredients 4

2 2/3 cups sweetened flaked coconut
2 cups pecans (or your favorite, even mixed nuts would be good) or 2 cups walnuts, chopped (or your favorite, even mixed nuts would be good)
2 2/3 cups milk chocolate chips or 2 2/3 cups semi-sweet chocolate chips
chocolate chips, for drizzle (a different kind of chocolate from what you use in the clusters) (optional)

Steps:

  • Line 4 miniature muffin pans with candy cups; set them aside. (Or you can skip the paper candy cups and just drop these by the spoonful onto wax paper lined cookie sheets.).
  • Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets.
  • Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
  • Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips in the microwave according to the package directions.
  • Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups (or directly onto lined cookie sheets). Chill until set, about 45 minutes.
  • If desired, melt additional chocolate according to the package directions.
  • Pour the contents into a zipper bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters.
  • Chill until drizzle is set, about 15 minutes.
  • Store in an airtight container in the refrigerator.

CHOCOLATE MARSHMALLOW SUNDAE



Chocolate Marshmallow Sundae image

Provided by Food Network

Categories     dessert

Time 5m

Number Of Ingredients 4

Chocolate Ice Cream
Marshmallow Fluff
Chocolate Fudge Sauce
Strawberries and assorted nuts (optional)

Steps:

  • Scoop ice cream and pour on the fluff, fudge sauce and nuts/berries, if used.

NUTTY CHOCOLATE-COCONUT SUNDAE



Nutty Chocolate-Coconut Sundae image

Toss chopped nuts in with creamy melted chocolate to make this luscious sundae sauce. Sprinkle with toasted coconut and prepare for compliments!

Provided by My Food and Family

Categories     Home

Time 10m

Yield 16 servings

Number Of Ingredients 6

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1 cup whipping cream
2 drops vanilla
1/2 cup dry roasted peanuts, chopped
1/2 gal. vanilla ice cream
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Microwave chocolate and whipping cream in large microwaveable bowl on HIGH 3 to 4 min. or until chocolate is completely melted and sauce is heated through, stirring after 2 min.; stir until mixture is well blended.
  • Add vanilla; mix well. Stir in nuts.
  • Scoop 1/2 cup ice cream into each of 16 dessert dishes; top with sauce and coconut. Serve immediately.

Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 50 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

MEXICAN CHOCOLATE SUNDAE



Mexican Chocolate Sundae image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 4 sundaes

Number Of Ingredients 20

2 cups all-purpose flour
2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks (1 cup) salted butter
4 heaping tablespoons cocoa powder
1 cup boiling water
Cinnamon Hot Fudge Sauce, recipe follows
Vanilla ice cream, for serving
Whipped cream, for serving
Cherries, for topping
2 cups sugar
2 cups heavy cream
2 cups cocoa powder
2 sticks (1 cup) salted butter
1/2 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. In another bowl, add the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
  • In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Pour the boiling water into the melted butter mixture in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth.
  • Pour the batter into 4 ovensafe 6-inch skillets (unbuttered) and bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
  • Drizzle the cakes with Cinnamon Hot Fudge Sauce and top with scoops of vanilla ice cream, a dollop of whipped cream and a cherry.
  • Add the sugar, cream, cocoa, butter and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts, about 15 minutes. Transfer to a mason jar and store in the fridge. (The sauce will harden as it cools, so reheat in a pan over medium heat when ready to use.)

NUTTY HOT BABES GELATO SUNDAE



Nutty Hot Babes Gelato Sundae image

A collaborative effort by the Babes in Zaarland 'Zaar World Tour team, using our very favorite Italian dessert flavors, espresso, mascarpone, cinnamon, nuts, liqueurs, and of course, chocolate. This is proof that too many cooks don't spoil the dish, as long as all those cooks have a sweet tooth for Italian desserts!

Provided by EmmyDuckie

Categories     Frozen Desserts

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

5 cups whole milk
1/4 cup instant espresso powder
1 tablespoon vanilla extract
1 1/2 ounces Amaretto
1 1/2 cups sugar
1/2 cup mascarpone cheese
1 teaspoon ground cinnamon
1 -2 tablespoon heavy cream
2 tablespoons sugar (to taste)
12 ounces dark chocolate
1 (8 ounce) jar nutella, warmed
1/2 cup shelled pistachios

Steps:

  • Combine milk, espresso powder, and sugar in a large saucepan.
  • Heat just enough to dissolve the sugar and espresso powder.
  • Remove from heat, add Amaretto and vanilla, and refrigerate at least 2 hours.
  • combine mascarpone, cinnamon, and enough cream to give it a whipped cream consistency, sweeten to taste; set aside.
  • Line 6 small bowls with oiled plastic wrap, with as few wrinkles as you can manage.
  • Melt chocolate in a double boiler, over a slow simmer.
  • Use as low a heat as you can to avoid taking the chocolate out of temper.
  • Pour chocolate into lined bowls, and tilt to cover all sides with a sturdy layer.
  • Refrigerate until ready to use.
  • When ready to serve turn chocolate out of bowl, remove plastic wrap and place on a pretty plate.
  • Freeze gelato in ice cream maker to manufacturers instructions.
  • Make sure it is very cold going in, so the texture will be dense and creamy.
  • Freeze gelato until firm enough to scoop. If you have a small machine, you may need to do this in two batches.
  • Warm nutella in a double boiler, until it has the consistency of hot fudge.
  • To serve, place a generous scoop of gelato into a chocolate bowl, drizzle with warm nutella, top with cinnamon mascarpone cream, and sprinkle with pistachios.

Nutrition Facts : Calories 903.1, Fat 53.2, SaturatedFat 25.3, Cholesterol 23.8, Sodium 154.5, Carbohydrate 108.7, Fiber 12.7, Sugar 87.2, Protein 18.6

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 :

NUTTY CHOCOLATE FUDGE



Nutty Chocolate Fudge image

I've trimmed down this recipe over the years, and now my family likes it better than ever. They don't even miss all of the sugar that I used to add. Try it with peanut butter or butterscotch chips. -A. J. Ristow, Tucson, Arizona

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-2/3 pounds (81 pieces).

Number Of Ingredients 6

1 jar (7 ounces) marshmallow creme
2/3 cup fat-free evaporated milk
1/2 cup butter, cubed
2 teaspoons vanilla extract
3 cups semisweet chocolate chips
2 cups chopped pecans or walnuts, toasted

Steps:

  • Line a 9-in. square pan with foil and coat foil with cooking spray; set aside. , In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator.

Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 16mg sodium, Carbohydrate 7g carbohydrate, Fiber 1g fiber), Protein 1g protein.

NUTTY CARAMEL & CHOC SUNDAES



Nutty caramel & choc sundaes image

Reach into your storecupboard and freezer to create this sumptuous ice cream medley with salted peanuts, biscuits and caramel

Provided by Sarah Cook

Categories     Dessert, Dinner

Time 20m

Yield Makes 6

Number Of Ingredients 8

100g dark chocolate , broken into chunks
200ml milk
300g/11oz caramel (we used Carnation)
85g crunchy peanut butter
4 crunchy biscuits , crumbled into chunks (we used Fox's butter crinkle crunch biscuits)
50g salted roasted peanut , chopped
6 big scoops vanilla ice cream
6 big scoops chocolate ice cream

Steps:

  • Put the chocolate and 100ml milk in a small pan, and put the caramel, peanut butter and 100ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool.
  • Give the sauces a good stir to loosen, then layer the 2 sauces, biscuit bits, peanuts and ice cream in 6 sundae glasses or bowls, and eat straight away.

Nutrition Facts : Calories 608 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 55 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium

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