BLACK-AND-WHITE SUNDAE BAR
This is less a recipe for a sundae bar, and more a recipe for for the two sauces that accompany, crunchy bittersweet chocolate (essentially a homemade chocolate shell) and salty tahini caramel. Both can be made and stored for at least a month (for whenever the craving strikes). It's hard to beat the creamy subtlety of vanilla ice cream to pair with them, but any ice cream of your choosing will work.
Provided by Alison Roman
Categories ice creams and sorbets, sauces and gravies, dessert
Time 30m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Make the chocolate sauce: Combine chocolate and coconut oil in a medium bowl, and place over a small pot of barely simmering water.
- Melt, stirring occasionally, until no lumps remain and you've got an impossibly shiny, chocolaty sauce. (Alternatively, microwave in 30-second increments until the sauce is shiny and no lumps remain.) Season with salt and set aside.
- Make the tahini caramel: Heat half the sugar in a medium pot over medium. Once the sugar starts to melt and liquefy, gently stir the sugar using a wooden spoon or heatproof spatula until it's a nice golden-brown color, 2 to 4 minutes. (You want this to happen slowly to prevent risk of burning.)
- Scatter remaining sugar on top and cook until all the sugar is totally liquified and a dark amber color, like good maple syrup, 2 to 3 minutes.
- Slowly add in 2/3 cup water, taking care not to add it all at once or the sugar will seize. Then, add the tahini, mixing to blend well. Bring the whole thing to as simmer, season with salt and remove from heat.
- To serve, pour sauces (both will be spoonable or pourable at room temperature, no need to warm) over scoops of ice cream to suit your wants, needs, desires. Top with any combination of crumbled halvah, cocoa nibs, chopped chocolate, toasted sesame seeds, flaky salt or anything you might want on your ice cream at this moment.
ICE CREAM SUNDAE BAR
Create a pop-up bar for teens that serves ice cream sundaes. Choose the flavours everyone likes and offer a range of toppings so guests can help themselves
Provided by Lulu Grimes
Categories Dessert, Treat
Time 35m
Number Of Ingredients 12
Steps:
- To make the cones, slowly melt the chocolate in a microwave or a bowl set over a pan of simmering water. Pour the sprinkles into a bowl. Dip the rim of a cone into the chocolate, shake off any excess, then dip it into the sprinkles. Leave upright to dry and repeat with the rest.
- Make the chocolate sauce by heating and stirring the chocolate bars and cream together in a pan over a low heat. Keep warm and transfer to a squeezy bottle when needed.
- To make the strawberry sauce, tip the berries into a pan with the sugar, vanilla, lemon juice and a splash of water. Heat gently until the strawberries start to release their juices. Mash or blend the contents of the pan, then push through a fine sieve to remove any pips. Leave to cool and transfer to a squeezy bottle or jug.
- Arrange the ice cream tubs (lids off ) in a large bowl or bucket filled with ice. Arrange the cones, squeezy bottles and assorted sprinkles, sweets and berries in bowls alongside, so that the kids can help themselves, adding the toppings of their choice.
Nutrition Facts : Calories 391 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.24 milligram of sodium
STRAWBERRY SUNDAE CRUNCH BAR COOKIES
These easy bar cookies taste exactly like those strawberry sundae crunch ice cream bars! Store covered in the refrigerator.
Provided by MYTHMANIAC
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 3h30m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly spray the bottom of a 9x13-inch baking pan with cooking spray.
- Beat cake mix and butter together in a large bowl with an electric mixer on low speed until crumbly. Reserve 1 cup of crumble mixture; press the rest into the bottom of the prepared pan.
- Beat cream cheese and frosting together in the same bowl until smooth. Beat in eggs until well blended. Pour over the crust and spread evenly. Sprinkle the reserved crumble mixture evenly on top.
- Bake in the preheated oven until set and golden, 45 to 50 minutes. Let cool completely, about 30 minutes. Cover and refrigerate until chilled, at least 2 hours.
- Cut bars into 6x6 rows.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 17.7 g, Cholesterol 36 mg, Fat 11.2 g, Protein 1.8 g, SaturatedFat 6 g, Sodium 166.4 mg, Sugar 12.4 g
SUPER-CHOCOLATE SUNDAE CAKE BAR
Death by chocolate made easy: We use a boxed cake mix and good-quality, store-bought ice cream as the base for these build-your-own sundaes. The homemade chocolate sauce is super easy to make.
Provided by Food Network Kitchen
Categories dessert
Time 6h15m
Yield 12 to 16 servings
Number Of Ingredients 13
Steps:
- For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and coat it with cooking spray.
- Beat the cake mix, oil, egg and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth. Let stand a few minutes until no longer tacky, and then pat into the prepared pan.
- Bake until the edges are set, the cake has deflated and the top is no longer wet and shiny, 20 to 25 minutes. Let cool completely, about 1 hour.
- Spread the softened ice cream over the cake in an even layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
- For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat. Whisk periodically as the mixture comes to a gentle simmer. Simmer for 5 minutes, stirring occasionally. If the sauce starts to boil, turn down the heat. Cool 15 minutes before serving. Transfer to a bowl or small pitcher.
- Let the cake stand at room temperature for about 20 minutes before serving.
- Whip the cream with the sugar in a chilled medium bowl with an electric mixer until stiff peaks form. Spread the whipped cream over the ice cream layer to cover.
- Use the foil to lift the cake out of the pan and place on a serving platter. Slice and serve along with the chocolate sauce and your favorite toppings, such as chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels.
TIN ROOF SUNDAE BARS
A Tin Roof Sundae is my all time favorite to order whenever I get a chance at an ice cream shop. This is a great substitute with some vanilla ice cream at home.
Provided by LAURIE
Categories Bar Cookie
Time 42m
Yield 36 bars
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Grease bottom only ox 13x9 pan.
- In large bowl combine brownie mix, hot water, oil and egg.
- Beat 50 strokes with spoon.
- Spread in pan.
- Bake 30 minutes.
- Remove from oven and spread with marshmallow cream.
- Sprinkle peanut over top.
- Top with candy bar sections.
- Return to oven for 2 minutes until chocolate is completely melted.
- Spread to cover.
- Cool completely.
- Cut into 36 bars.
Nutrition Facts : Calories 209, Fat 12.1, SaturatedFat 2.4, Cholesterol 6.3, Sodium 144.2, Carbohydrate 23.6, Fiber 0.9, Sugar 5.4, Protein 3.6
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- Selecting the right ice cream flavors. The most essential ingredient in any ice cream sundae is the ice cream, of course. When it comes to selecting ice cream flavors for your party, we recommend sticking to the classics, like vanilla and chocolate.
- Pre-scoop your ice cream. Scooping ice cream ahead of time will save you the hassle and mess of trying to portion out ice cream during the party. Carefully scoop your ice cream into 2-ounce balls.
- Avoid the great Goldilocks bowl dilemma. The right bowls can make a big difference when it comes to building the perfect sundae. Too small and your guests won’t be able to fit all their favorite toppings.
- Add chunks of baked goods. Bowl, check. Ice cream, check. Now on to the fun stuff — the toppings! These homemade brownies are super chocolatey, slightly fudgy, and totally delicious.
- Make it a saucy sundae. Sauce is a key component of any sundae. We recommend offering a couple different options. Rich, chocolate sauce was the guest of honor at our ice cream sundae party.
- Go nutty with toppings. Add a little crunch to your ice cream sundae bar with some chopped almonds or peanuts. If you want to go all out we highly recommend maple candied pecans.
- Don’t forget the fruit. Fresh fruit is a must for any ice cream sundae bar. Local raspberries and blueberries were a big hit at our party, but you can’t go wrong with strawberries or bananas (hello banana split!).
- Chocolate, chocolate, and more chocolate. Make your sundae bar FIVE STAR with pieces of Peanut Butter and Caramel Five Star Bars®. These chopped up chocolate bars were by far the most popular ice cream sundae topping.
- Load on the extra toppings. When it comes to ice cream sundae toppings there are an endless number of ideas. It all depends on how creative you want to be — toasted coconut, candy pieces, gummies, marshmallows, and cereal are among our staff’s childhood favorites.
- Whip it up fresh. Every ice cream sundae needs a little whipped cream. Homemade whipped cream is super easy to make and is so much more delicious than anything you can get in a can.
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