Chocolate Basket Sundaes Recipes

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CHOCOLATE AND VANILLA SUNDAES



Chocolate and Vanilla Sundaes image

Provided by Ina Garten

Categories     dessert

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
2 pints vanilla ice cream
2 pints chocolate ice cream
1/2 cup chopped salted peanuts

Steps:

  • For the chocolate sauce: Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
  • To assemble the sundaes: Place 1 scoop of vanilla ice cream and 1 scoop of chocolate ice cream in each dish and drizzle with the chocolate sauce. Sprinkle the peanuts over the top. Serve any extra sauce on the side.

FLUFFY CHOCOLATE-PEANUT BUTTER SUNDAES



Fluffy Chocolate-Peanut Butter Sundaes image

Provided by Giada De Laurentiis

Categories     dessert

Time 20m

Yield 4 sundaes

Number Of Ingredients 8

1 cup heavy cream
2/3 cup bittersweet chocolate chips, such as Ghirardelli
1/4 cup natural creamy peanut butter
1 cup heavy cream
2 tablespoons confectioners' sugar
1 cup marshmallow cream
1 pint chocolate peanut butter or vanilla ice cream
Sprinkles, crushed cookies and store-bought or homemade crostini, for garnish

Steps:

  • For the chocolate-peanut butter sauce: Warm the heavy cream in a small saucepan over medium heat until it begins to simmer. Place the chocolate chips and peanut butter in a medium bowl. Pour the warm cream over and allow to sit for 1 minute. Whisk until smooth. Set aside to cool slightly.
  • For the toppings: Using a hand-held mixer, whip the heavy cream and confectioners' sugar on high speed in a medium bowl until stiff peaks form. Using a rubber spatula, quickly fold in the marshmallow cream.
  • To make the sundaes, put 1 scoop of ice cream into each of 4 sundae bowls. Top each scoop with some of the Chocolate-Peanut Butter Sauce and a dollop of the Marshmallow Whipped Cream. Garnish with sprinkles, crushed cookies or crostini, as desired.

HOMEMADE BROWNIE SUNDAES



Homemade Brownie Sundaes image

I serve this super dessert often at baseball barbecues or whenever I have a large group in. Homemade brownies and fudge sauce plus ice cream...you can't go wrong! -Carol Brandon, Uxbridge, Ontario

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4 dozen (2 cups sauce).

Number Of Ingredients 15

2 cups butter, cubed
32 ounces semisweet chocolate, chopped
7 eggs
2 cups sugar
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons salt
3/4 pound chopped walnuts, optional
HOT FUDGE SAUCE:
1 cup heavy whipping cream
1 cup sugar
1/2 cup butter, cubed
1 cup baking cocoa
Vanilla ice cream
Whipped cream and maraschino cherries, optional

Steps:

  • In a large heavy saucepan, melt butter and chocolate over low heat; stir until smooth. Cool., In a large bowl, beat eggs and sugar on low speed until combined. Beat on medium-high until thickened and lemon-colored, about 12 minutes. Beat in vanilla and chocolate mixture. Fold in flour and salt just until blended (batter will be thick). Fold in walnuts if desired. , Transfer to two greased 13x9-in. baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks for 15 minutes. , In a large saucepan, combine the cream, sugar and butter. Cook and stir until sugar is dissolved. Bring to a boil, without stirring. Reduce heat; simmer, uncovered, for 3 minutes. Cool for 3 minutes. , Place cocoa in a heat-proof bowl. Carefully whisk hot liquid into cocoa until smooth (do not scrape pan). Cut brownies into squares; serve with ice cream and hot fudge sauce. Garnish with whipped cream and cherries if desired.

Nutrition Facts : Calories 283 calories, Fat 18g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 153mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

SUPER-CHOCOLATE SUNDAE CAKE BAR



Super-Chocolate Sundae Cake Bar image

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

Cooking spray, for coating aluminum foil
1 box chocolate cake mix for two 9-inch rounds (or your favorite flavor)
1/3 cup vegetable oil
1 large egg
5 cups chocolate ice cream, softened
1 1/2 cups cold heavy cream
1 tablespoon sugar
4 ounces semisweet chocolate, broken into large chunks
3/4 cup heavy cream
1/4 cup corn syrup
3 tablespoons unsalted butter
1/8 teaspoon kosher salt
Suggested toppings: chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels

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.

EASY ICE CREAM SUNDAE DESSERT



Easy Ice Cream Sundae Dessert image

In summer, nothing's better than ice cream sundaes. We kids couldn't wait to dig into this tempting dessert. It's cool and smooth with a ribbon of fudge inside. Whenever I make it for my family, I think of Mom. -Anne Heinonen, Howell, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 6

2 cups semisweet chocolate chips
1 can (12 ounces) evaporated milk
1/2 teaspoon salt
1 package (12 ounces) vanilla wafers, crushed
1/2 cup butter, melted
2 quarts vanilla ice cream or flavor of your choice, softened

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.

Nutrition Facts : Calories 406 calories, Fat 24g fat (14g saturated fat), Cholesterol 54mg cholesterol, Sodium 276mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE WAFFLE SUNDAES WITH FLAMBéED CHERRIES



Chocolate Waffle Sundaes with Flambéed Cherries image

This recipe is a take on the beloved flavor combination of chocolate and cherries, but with booze thanks to the rum flambeed cherry topping. Flambee refers to lighting the rum on fire, which burns off the alcohol while still imparting a rich flavor into the cherries and syrup. Don't forget to serve with ice cream for the ultimate waffle sundae!

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 19

1 1/2 cups whole milk
1 1/2 teaspoons active dry yeast
1/3 cup plus 2 tablespoons unsweetened cocoa powder
1 large egg
1/3 cup vegetable oil
1/4 cup sugar
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons kosher salt
3/4 cup semisweet chocolate chips
Melted butter, for brushing
1 pound fresh cherries, pitted (about 3 1/2 cups)
1/2 cup sugar
1 cinnamon stick, broken in half
1/4 teaspoon kosher salt
2 tablespoons water
1/3 cup dark rum
2 tablespoons unsalted butter
Vanilla ice cream, for serving

Steps:

  • Make the waffles: Put the milk in a medium microwave-safe bowl and microwave until warm, about 1 minute. Remove 1/2 cup of the warm milk to a small bowl, sprinkle the yeast on top and set aside until foamy, 5 to 10 minutes. Stir the cocoa powder into the remaining 1 cup warm milk and set aside 5 minutes.
  • Whisk the egg, vegetable oil, sugar and vanilla into the cocoa mixture. In a large bowl, whisk the flour and salt, then add the egg-cocoa mixture and the yeast mixture and stir until combined. (It's OK if there are some lumps.) Fold in the chocolate chips. Cover and set aside until the batter is almost doubled in size, 1 to 2 hours.
  • Preheat the oven to 250˚ F. Heat a waffle iron to medium high. Brush with melted butter, then add 2/3 cup to 1 cup batter and cook until crisp, 3 to 4 minutes. Remove to a baking sheet, then repeat to make more waffles. Transfer the baking sheet to the oven to keep the waffles warm.
  • Make the flambéed cherries: Combine the cherries, sugar, cinnamon stick, salt and water in a large skillet and bring to a simmer over medium heat, stirring. Cover, reduce the heat to medium low and cook, swirling the pan occasionally, until the cherries are softened, 4 to 7 minutes. Remove the pan from the heat and pour in the rum. Return to medium-high heat and carefully tilt the pan to ignite the rum, then swirl the pan until the flame burns out. Reduce the heat to medium and continue to simmer until the sauce coats the back of a spoon, 2 to 3 minutes. Add the butter and swirl the pan until melted.
  • Divide the waffles among plates. Top each with a scoop of ice cream, then spoon the cherries and sauce on top.

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