Frozen Fudge Sundae Dessert Food

EASY ICE CREAM SUNDAE DESSERT

Steps:

• In a saucepan over medium heat, melt chocolate chips with milk and salt; cook and stir until thickened, about 25 minutes. Remove from the heat; set aside. Combine wafer crumbs and butter; set aside 1 cup. Press remaining crumbs into a greased 13-in. x 9-in. pan. Chill for 10-15 minutes. Pour chocolate over crumbs. Cover and freeze for 10-15 minutes or until firm. Spread the ice cream over chocolate. Sprinkle with reserved crumbs. Freeze at least 2 hours before serving.

FROZEN BROWNIE SUNDAES

Steps:

• Brownie layer: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray an 8 by 8-inch glass baking pan with vegetable oil cooking spray. Line the pan with parchment paper, allowing 2 inches of paper to overhang the sides. Set aside. Spray the parchment paper with vegetable oil cooking spray.
• In a large bowl mix together the water, oil and egg. Add the brownie mix and stir until blended. Stir in the chocolate chips and candy bar pieces. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 20 to 25 minutes. Remove the pan from the oven and cool the brownie layer completely in the pan, about 1 1/2 hours.
• Ice cream layer: Using a spatula, spread the softened ice cream on top of the brownie layer and freeze until firm, about 4 hours or overnight.
• Chocolate layer: In a small saucepan, heat the cream over medium-low heat until hot but not boiling. Remove the pan from the heat and add the chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Using a spatula, spread the chocolate mixture over the ice cream layer. Freeze for at least 1 hour or until ready to serve.
• Sauce: Put the strawberries, sugar and lemon juice in a blender and blend until smooth.
• To serve: Remove the layers from the pan and peel away the parchment paper. Cut the layers into squares and drizzle with the strawberry sauce.

CLASSIC HOT FUDGE SUNDAE

Steps:

• In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
• Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
• For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
• Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.

FUDGE SUNDAE CAKE

Steps:

• Cut 20x18-inch sheet of heavy-duty foil. Cut frozen cake horizontally into 4 thin slices; place bottom layer lengthwise on foil.
• Spread 1/4 cup of the ice cream topping over bottom layer. Spoon 1/3 of the ice cream over topping; smooth top. Repeat layers twice and top with remaining cake slice, pressing cake firmly.
• Wrap tightly in foil; freeze until firm, about 4 hours. To serve, cut into slices.

HOT FUDGE SUNDAES

Steps:

• In a large saucepan, combine sugar and cocoa; stir in milk. Add butter. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Add marshmallows; cook until melted. Remove from the heat stir in vanilla. Serve with ice cream. Top with nuts and cherries if desired.

CHOCOLATE FUDGE SUNDAE

Steps:

• Melt chocolate over hot water.
• Add remaining ingredients except flavoring.
• Boil 5 minutes.
• Add flavoring.
• Serve either hot or cold on ice-cream.
• Add desired toppings.

FROZEN FUDGE SUNDAE DESSERT

Steps:

• Fudge sauce: Melt chocolate chips and butter in saucepan.
• Add sugar and milk.
• Bring to a boil and cook till thick and smooth around 5-7 minutes.
• Stir constantly.
• Remove from heat and add vanilla extract.
• Line a 9X13 pan (bottom and sides) with whole vanilla wafers.
• Dip half of softened ice cream onto cookies, smoothing it flat layer.
• Add half of fudge sauce and sprinkle with some of the nuts.
• Add the rest of the ice cream over the fudge sauce and smooth again for the next layer.
• Add remaining fudge sauce and and top with remaining nuts.
• Freeze for at least 2 hours.
• This can be made in advance and stored in the freezer for company.

FROZEN FUDGE FUN DAY SUNDAE

Steps:

• In large bowl, combine crushed cookies and margarine; mix well.
• Press lightly in bottom of ungreased 13x9-inch pan.
• Cut ice cream into 1-inch thick slices; place over crushed cookies.
• Spread ice cream with spatula to cover completely.
• Sprinkle with peanuts. Cover and freeze.
• In medium saucepan, combine powdered sugar, chocolate chips, evaporated milk and margarine; bring to a boil over medium heat.
• Cook for 8 minutes, stirring constantly.
• Remove from heat; stir in vanilla. Cool for 1 hour.
• Pour topping over ice cream filling.
• Cover and freeze. Let stand at room temperature a few minutes before serving.

INCREDIBLE ICE CREAM SANDWICH SUNDAE DESSERT

Steps:

• Cut one ice cream sandwich in half.
• Put one whole and one half ice cream sandwich along the short side of a 9" x 13" baking dish.
• Arrange eight ice cream sandwiches in opposite direction evenly in bottom of pan.
• Spread with half of the whipped topping.
• Drizzle or dollop most of fudge topping on top of whipped topping (save a couple tablespoons).
• Drizzle optional toppings (if using) and nuts on top, reserving a couple tablespoons of each.
• Repeat another layer of ice cream sandwiches.
• Top with remaining whipped topping.
• Fancily drizzle remaining hot fudge, butterscotch and strawberry toppings on top, along with walnuts or wet nuts.
• Cover and freeze for up to 2 months.
• Remove from freezer 20-30 minutes before serving.
• Cut into squares and top with a few maraschino cherries.
• Serve slices bananas on the side for people who are in a banana split mood and want to top theirs with bananas!
• YUM YUM YUM!

FUDGE SUNDAE PIE

Steps:

• In a large saucepan, combine 1/4 cup corn syrup, butter and brown sugar. Bring to a boil; cook and stir for 1 minute., Remove from the heat; stir in cereal until blended. Press into a greased 9-in. pie plate., In a small bowl, combine the peanut butter, hot fudge topping and remaining corn syrup. Set aside 1/3 cup for topping. Spread remaining mixture over crust; sprinkle with half of the peanuts. Top with frozen yogurt. Freeze, covered, for 6 hours or until firm. , Warm reserved peanut butter mixture; drizzle over pie. Sprinkle with remaining peanuts. Let stand at room temperature for 5 minutes before cutting.