SUPER CHOCOLATE ICE CREAM SUNDAE
Make and share this Super Chocolate Ice Cream Sundae recipe from Food.com.
Provided by Fitz4
Categories Frozen Desserts
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat hot fudge to taste.
- When fudge is hot, put ice cream in serving dish or bowl.
- Top with hot fudge.
- Dollop on whipped cream.
- Sprinkle chocolate jimmies on top.
- Enjoy!
Nutrition Facts : Calories 266, Fat 6.8, SaturatedFat 3, Cholesterol 0.8, Sodium 263, Carbohydrate 47.8, Fiber 2.1, Sugar 26.5, Protein 3.5
CHOCOLATE SOUFFLé SUNDAE
This is a new take on the classic souffle & the classic sundae! Recipe by Peggy Cullen, the recipe originally appeared in the 09/2001 edition of Food & Wine Magazine.
Provided by Manami
Categories Dessert
Time 1h10m
Yield 1 9, 8 serving(s)
Number Of Ingredients 12
Steps:
- MAKE CHOCOLATE SOUFFLE:.
- Preheat the oven to 350°F
- In a medium bowl, melt the chocolate in a micro-wave oven at medium-high speed, stirring at 30-second intervals until smooth.
- Whisk in the butter until fully incorporated; let the mixture cool slightly.
- In a large bowl, whisk the 3 egg yolks with the whole egg and 1/3 cup of the sugar until blended.
- Add the melted chocolate and vanilla and whisk until smooth.
- In a medium bowl, beat the 3 egg whites with an electric mixer until soft peaks form.
- Add the remaining 1/3 cup of sugar, 1 Tbsp at a time, beating for 10 seconds between additions.
- Continue beating at medium-high speed until the whites are firm and glossy.
- Whisk one-quarter of the meringue into the chocolate mixture until well blended.
- Gently fold the remaining meringue into the chocolate mixture just until no white streaks remain.
- Scrape the chocolate soufflé mixture into an ungreased 9-inch glass pie plate.
- Gently shake the pie plate to smooth the surface and bake for about 35 minutes, or until the soufflé is cracked and no longer wobbles.
- Transfer the soufflé to a wire rack to cool.
- Meanwhile, line a large plate with plastic wrap and freeze until well chilled.
- Scoop ice cream balls onto the chilled plate and freeze them.
- If necessary, soften the ice cream in the refrigerator for 15 minutes before scooping.
- Set the ice cream balls on the soufflé, mounding them in the center.
- Drizzle with 1/4 cup each of Caramel Sauce and Chocolate Sauce, cut into wedges and serve right away.
- Pass the remaining sauce at the table.
- CARAMEL SAUCE:.
- In a small saucepan, heat the cream just until small bubbles appear around the edge.
- In a medium saucepan, cook the sugar with the water over high heat until the sugar is dissolved, washing down the side of the pan with a wet pastry brush.
- Continue cooking, without stirring, until a light honey-colored caramel forms, about 5 minutes.
- Remove from the heat and carefully stir in the scalded cream.
- Let cool for 1 minute, then stir in the vanilla & serve warm.
- BITTERSWEET CHOCOLATE SAUCE:.
- In a medium saucepan, heat the cream just until small bubbles appear around the edge.
- Remove from the heat, add the chopped chocolate and let stand for 1 minute.
- Add the vanilla and stir until smooth; serve warm.
- *The chocolate soufflé crust can be baked up to 1 day ahead; cover with plastic wrap and let stand at room temperature.
Nutrition Facts : Calories 389.6, Fat 22.5, SaturatedFat 13.3, Cholesterol 172.6, Sodium 84.9, Carbohydrate 42.6, Fiber 0.4, Sugar 40.9, Protein 5.4
PEANUT BRITTLE ICE CREAM SUNDAES WITH CHOCOLATE SAUCE
Categories Ice Cream Machine Chocolate Dairy Egg Dessert Freeze/Chill Frozen Dessert Peanut Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 20
Steps:
- For Peanut Brittle:
- Lightly butter large baking sheet. Combine sugar, corn syrup and water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Attach clip-on candy thermometer to side of pan. Increase heat to medium. Using wooden spoon, stir constantly but slowly until temperature reaches 300°F, occasionally brushing down sides of pan with wet pastry brush, about 20 minutes. Remove from heat; immediately add baking soda and stir until very foamy. Immediately stir in peanuts. Working quickly, pour out onto baking sheet. Cool completely. Coarsely chop peanut brittle. (Can be made 3 days ahead. Store in airtight container.)
- For Ice Cream:
- Combine milk and sugar in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Whisk yolks in medium bowl to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes (do not boil). Strain into bowl. Whisk in cream. Chill.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer to large container. Mix in 2 cups chopped peanut brittle. Cover and freeze. Reserve remaining brittle for garnish. (Can be made 3 days ahead. Keep frozen.)
- For Chocolate Sauce:
- Bring water and corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add both chocolates and stir until smooth. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat.) Serve warm.
- Top ice cream with Chocolate Sauce, whipped cream and peanut brittle.
CHOCOLATE RAINBOW SUNDAE
Sundaes are a family favorite, and this classic chocolate sundae is sure to please!! Top vanilla ice cream with chocolate syrup and crushed chocolate cookies. For an extra special treat, garnish with rainbow sprinkles and chocolate-flavored whipped cream -
Provided by Chef mariajane
Categories Frozen Desserts
Time 5m
Yield 1 Sundae
Number Of Ingredients 5
Steps:
- Place ice cream in serving dish and top with remaining ingredients. Serve immediately.
Nutrition Facts : Calories 151.3, Fat 1.9, SaturatedFat 0.6, Cholesterol 0.3, Sodium 111.8, Carbohydrate 34.1, Fiber 0.7, Sugar 17.1, Protein 0.9
CHOCOLATE PUDDING SUNDAES
This is an interesting recipe for chocolate syrup. It turns into pudding when cool. The recipe is from Taste of Home magazine.
Provided by Chris from Kansas
Categories Frozen Desserts
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, combine sugar, cocoa, cornstarch and salt.
- Gradually stir in milk until smooth.
- Microwave uncovered, on high for 7-10 minutes, stirring every 2 minutes, until sauce comes to a boil.
- Stir in butter and vanilla.
- Serve warm over ice cream.
- Store leftovers in refrigerator.
Nutrition Facts : Calories 348.7, Fat 15.6, SaturatedFat 9.7, Cholesterol 54.7, Sodium 227.8, Carbohydrate 49.2, Fiber 1.7, Sugar 37.6, Protein 6.3
CHOCOLATE PRETZEL PEANUT BRITTLE SUNDAES
Make and share this Chocolate Pretzel Peanut Brittle Sundaes recipe from Food.com.
Provided by Smuckersreg Toppings
Categories Frozen Desserts
Time 10m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 3
Steps:
- LINE baking sheet with wax paper.
- COMBINE topping and peanuts in small bowl. Pour onto prepared baking sheet.
- FREEZE 15 minutes. Break into pieces. Serve over ice cream. Store in freezer just until ready to serve.
- Nutritional information (amount per servings): Total Calories: 140. Sodium 140mg. Fat: 28g. Carbohydrates: 37g. Cholesterol: 30mg. Protein: 7g. Fiber: 3g.
Nutrition Facts : Calories 110.8, Fat 9.4, SaturatedFat 1.3, Sodium 153.9, Carbohydrate 4.1, Fiber 1.5, Sugar 0.8, Protein 4.5
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