HALLE'S MINI SUNDAES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 6 mini sundaes
Number Of Ingredients 14
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.
GRILLED PINEAPPLE BUTTERSCOTCH SUNDAES
Really good treat on a hot day! If pineapple is not in season I use canned pineapple.
Provided by Libbie Remmel
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Heat 6 tablespoons butter, white sugar, and nutmeg in a saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes. Brush pineapple spears with butter mixture.
- Arrange pineapple on preheated grill and cover; grill until lightly browned, turning occasionally, 7 to 10 minutes. Transfer pineapple to a platter.
- Melt remaining 1/2 cup butter in another saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a boil, stirring constantly. Remove from heat and add vanilla extract and salt. Serve pineapple topped with cream sauce and ice cream.
Nutrition Facts : Calories 388.2 calories, Carbohydrate 51.9 g, Cholesterol 63.7 mg, Fat 21 g, Fiber 3.4 g, Protein 2.7 g, SaturatedFat 13.1 g, Sodium 131.2 mg, Sugar 43.3 g
LEMON AND STRAWBERRY SUNDAES
Provided by Giada De Laurentiis
Categories dessert
Time 2h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch metal loaf pan and line the bottom and sides with a strip of parchment paper.
- Add the butter, ricotta and sugar to a large bowl. Beat the mixture with a hand-held mixer on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Fold the ingredients together with a rubber spatula until just combined. (Do not overmix.) Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Remove to a rack to cool for 1 hour.
- For the assembly: Meanwhile, combine the berries, salt and 2 tablespoons sugar in a small bowl. Toss well with a fork to combine, mashing the berries slightly with the back of the fork. Allow to sit at room temperature for 10 minutes. Whisk together the heavy cream, vanilla extract and remaining 2 tablespoons sugar in a separate bowl until soft peaks form.
- Dice 6 slices of lemon loaf, then divide evenly among 6 bowls or glasses. Top each serving with some of the strawberry sauce, followed by a scoop of ice cream and a dollop of whipped cream.
DREYER'S PEPPERMINT SUNDAES
Direct from the North Pole and straight to your bowl. This holiday classic is sure to make your ice cream dreams come true.
Provided by Dreyers
Categories Trusted Brands: Recipes and Tips Dreyer's
Yield 1
Number Of Ingredients 4
Steps:
- In a sundae glass, layer, from the bottom up:
- Chocolate or fudge sauce, DREYER'S SLOW CHURNED® Peppermint Ice Cream, crushed candy canes or peppermint candies, brownies.
STRAWBERRY-RHUBARB SUNDAES
It takes only 10 minutes to create a colorful ice cream topping that makes the most of a well-loved just-before-summer combo: sweet strawberries and tart rhubarb.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a large saucepan, place strawberries, rhubarb, sugar, and 1/4 cup water; bring to a simmer over high heat. Cook, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes.
- Refrigerate until cool, at least 1 hour and up to 1 week. Spoon strawberry-rhubarb sauce over scoops of ice cream; serve with shortbread, if desired.
Nutrition Facts : Calories 269 g, Fat 13 g, Fiber 1 g, Protein 4 g
WILD SLIDE SUNDAES
Make and share this Wild Slide Sundaes recipe from Food.com.
Provided by Monkeygirl1628
Categories Dessert
Time 10m
Yield 16 serving(s)
Number Of Ingredients 2
Steps:
- Cut the JELL-O into 1/2 inch cubes.
- Layer gelatin cubes alternately with COOL WHIP topping in sundae glasses.
- Garnish with a dollop of additional COOL WHIP whipped topping.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 98.6, Fat 10.6, SaturatedFat 6.6, Cholesterol 39.1, Sodium 10.9, Carbohydrate 0.8, Protein 0.6
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