Sundae recipes

Choc-caramel churros sundae

Ingredients

• 1 1/2 cups water
• 1/4 cup olive oil
• 2 cups of plain flour, sifted
• 1/2 teaspoon fine salt
• 1 cup caster sugar
• 2 teaspoons ground cinnamon
• 1/2 cup cream
• 400g milk or dark chocolate, chopped finely
• 1 litre Coles premium Caramel & Macadamia Ice Cream
• 1 – 1.5 litres vegetable oil, for deep frying

Method                            

1. Step 1
   Using a large saucepan, add water and bring to the boil. When boiling turn off heat add oil and stir through. Add sifted flour and salt and mix well with a wooden spoon to combine until the mixture doesn't stick to the side.
2. Step 2
   Place dough into electric mixer fitted with a paddle attachment and mix on medium speed for about 4 minutes, until dough is really smooth.
3. Step 3
   Put a medium sized star tipped nozzle into a large piping bag, place dough into the piping bag. Allow dough to rest in the fridge for 20 minutes.
4. Step 4
   Meanwhile, combine sugar and cinnamon in a shallow bowl or plate. Set aside.
5. Step 5
   Create a double boiler, add cream, when hot and chocolate stirring occasionally to melt and combine well, keep warm.
6. Step 6
   Heat vegetable oil in large saucepan until it reaches about 170 - 180 degrees, don't overheat the oil as the churros will overcook on the outside and won’t cook through properly in the middle.
7. Step 7
   Squeeze dough out into short 15cm lengths of the piping bag straight into the hot oil, snip dough off with scissors, cook about 3 – 4 at a time. Allow to cook for about 3 – 5 minutes, depending on how thick your churros are.
8. Step 8
   Remove with tongs and drain on paper towel. Roll in cinnamon sugar mixture.
9. Step 9
   Serve in glass sundae dish with small scoops of Caramel & Macadamia ice cream, 3 small churros per bowl and a drizzle of hot chocolate sauce. Serve immediately

Ice cream sundae

Ingredients                            

Equipment

• What you need: Blender Knife Chopping board Ice cream scoop 2 serving glasses

Ingredients

• 250g punnet strawberries (or fruit of your choice), washed, hulled
• Vanilla ice cream, to serve
• Purchased chocolate sauce, to serve
• Whipped cream, to serve
• 1/4 cup (25g) flaked almonds, toasted
• Wafers, to serve

Method                            

1. Step 1
   Place half the strawberries in a blender and blend until pureed. Cut the remaining strawberries into quarters.
2. Step 2
   Layer the strawberry sauce, ice cream, chocolate sauce and strawberry quarters between 2 serving glasses.
3. Step 3
   Top sundaes with cream and flaked almonds. Serve with wafers. (You can add further toppings, such as pistachio nuts and sprinkles to taste. Alternatively, you can use fruit other than strawberries.)

Peanut ice-cream sundae

Ingredients                            

• 8 butternut snap cookies
• 90g (1/3 cup) light smooth peanut spread (Kraft brand)
• 2 tablespoons caster sugar
• 80ml (1/3 cup) hot water
• 8 scoops 99 per cent fat-free vanilla ice-cream (Weight Watchers brand)

Method                            

1. Step 1
   Kids' task: Place the biscuits in a plastic bag and use a rolling pin to gently crush. Combine the peanut spread, sugar and hot water in a medium bowl.
2. Step 2
   Kids' task: Spoon half the biscuit crumbs into the base of 4 serving glasses. Top with a scoop of ice-cream and drizzle with peanut sauce. Repeat with the remaining biscuit crumbs, ice-cream and peanut sauce to create a second layer

Malt 'O' Milk ice-cream sundae

Ingredients                            

• 1.5 litres vanilla ice-cream
• 250g packet Arnott’s Malt ‘O’ Milk biscuits, halved
• 1/2 cup mini pink and white marshmallows, halved
• 1/2 cup raspberry lollies, halved
• 200g milk chocolate, chopped
• 1/2 cup thickened cream
• Hundreds and thousands, to serve

Method

1. Step 1
   Transfer ice-cream to a large bowl. Set aside for 10 minutes or until softened, but not melted.
2. Step 2
   Place biscuits in a food processor (see note). Process until roughly chopped. Add biscuits, marshmallows, and raspberry lollies to ice-cream. Stir until well combined. Spoon mixture into a 7cm-deep, 10cm x 20cm (base) loaf pan. Smooth surface. Cover surface with plastic wrap. Freeze overnight or until firm.
3. Step 3
   Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside for 20 minutes to cool.
4. Step 4
   Remove ice-cream from freezer. Stand for 5 minutes. Place scoops of ice-cream into bowls. Drizzle with chocolate sauce and sprinkle with hundreds and thousands. Serve. You could reserve 4 Malt ‘O’ Milk biscuits to crush and sprinkle over sundaes before serving.

Banana, strawberry and choc ice-cream sundae

Ingredients                            

• 1/2 cup dark chocolate melts
• 2 tablespoons pure cream
• 2 bananas, peeled, sliced
• 12 strawberries, hulled, quartered
• 8 scoops vanilla ice-cream
• 35g packet mini M&

Method                            

1. Step 1
   Place chocolate and cream in a saucepan over low heat. Cook, stirring, for 3 minutes or until melted and smooth.
2. Step 2
   Layer banana, strawberries and ice-cream in four glasses. Drizzle with chocolate mixture. Top with M&Ms. Serve

Choc-crunch banana ice-cream sundae

Ingredients                            

• 1/2 cup hot fudge chocolate-flavoured topping (we used Cadbury brand)
• 4 scoops vanilla ice-cream
• 150g chocolate-coated peanuts, chopped
• 3 bananas, thinly sliced chocolate-coated wafer biscuits, to serve

Method                            

1. Step 1
   Place topping in a heatproof, microwave-safe bowl or jug. Microwave, uncovered, on high (100%) for 30 to 40 seconds or until hot. Stir until smooth.
2. Step 2
   Divide half the topping between four 400ml-capacity glasses. Swirl to coat bases.
3. Step 3
   Top each with 1 scoop of ice-cream. Reserve 1 tablespoon peanuts. Arrange banana slices and remaining peanuts over ice-cream.
4. Step 4
   Drizzle with remaining topping and sprinkle with reserved peanuts. Serve with biscuits.

Chocolate raspberry meringue ice cream sundae

Ingredients                             

• 200g dark chocolate
• 1 cup thickened cream
• 6 individual meringue nests
• 2 x 150g punnets fresh raspberries
• icing sugar

Method                            

1. Step 1
   Place 200g dark chocolate, chopped, and 1 cup thickened cream in a heat proof bowl. Melt in the microwave on a Medium/50% power stirring every minute until melted.
2. Step 2
   Roughly crush 6 individual meringue nests. Divide half among 6 x 1 1/2 cup glasses. Top with a scoop of chocolate ice cream and drizzle with the chocolate sauce.
3. Step 3
   Use 2 x 150g punnets fresh raspberries and divide half among the glasses. Repeat the layers. Sprinkle the top with icing sugar to serve, if desired.

Hazelnut swirl ice-cream sundae cake

Ingredients

Equipment

• You'll need a 6cm-deep, 22cm round cake pan for this recipe.

Ingredients

• 250g butter, chopped
• 180g block dark chocolate, chopped
• 1/2 cup milk
• 1 1/2 cups caster sugar
• 1/2 cup brown sugar
• 1 1/2 cups self-raising flour
• 1 cup plain flour
• 1/4 cup Dutch-processed cocoa
• 2 eggs, lightly beaten
• Shaved dark and white chocolate, to decorate (see Notes)

Hazelnut swirl ice-cream

• 2 litres vanilla ice-cream
• 2/3 cup chocolate-hazelnut spread
• 2/3 cup skinless hazelnuts, toasted, chopped

Chocolate ganache

• 180g block dark chocolate, chopped
• 1/3 cup thickened cream

Method                            

1. Step 1
   Make hazelnut swirl ice-cream: Place ice-cream in a large bowl, reserving container. Set aside for 10 minutes to soften slightly. Add hazelnut spread and hazelnuts, folding to create a marbled effect. Return ice-cream mixture to container. Freeze for 4 hours or until frozen.
2. Step 2
   Meanwhile, place butter, chocolate, milk, 1 cup cold water, caster sugar and brown sugar in a large saucepan over medium heat. Cook, stirring occasionally, for 15 to 20 minutes or until melted and smooth. Remove from heat. Set aside for 30 minutes to cool.
3. Step 3
   Preheat oven to 160C/140C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with 2 layers of baking paper.
4. Step 4
   Sift self-raising and plain flours, and cocoa over chocolate mixture. Whisk to combine. Add egg. Whisk to combine. Pour mixture into prepared cake pan. Bake for 1 hour 40 minutes or until a skewer inserted into the centre of cake comes out clean. Cool completely in pan.
5. Step 5
   Make chocolate ganache: Place chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring with a metal spoon halfway through cooking, or until smooth and combined. Set aside for 15 minutes or until mixture has thickened slightly.
6. Step 6
   Trim top of cake to level. Place, trimmed-side down, on a serving plate. Leaving a 2cm border, scoop out a 1.5cm-deep indent in top of cake to hold the ice-cream. Drizzle cake with 1/2 the ganache, allowing it to drip down side. Scoop ice-cream (see Notes). Pile ice-cream scoops into indent. Drizzle with remaining ganache. Decorate with shaved chocolate. Serve immediately.

Banana sundae with hot fudge sauce and praline

cream

Ingredients                            

• 1/3 cup caster sugar
• 1/3 cup pecans, toasted
• 1/3 cup thickened cream, whipped
• 4 large scoops vanilla ice-cream
• 2 large bananas, thinly sliced

Chocolate fudge sauce

• 100g dark chocolate, chopped
• 20g unsalted butter, chopped
• 1/2 cup thickened cream

Method                            

1. Step 1
   Place sugar and 2 tablespoons cold water in a small saucepan over low heat. Stir for 5 minutes or until sugar dissolves. Increase heat to medium-high. Bring mixture to the boil. Boil for 6 to 8 minutes or until golden in colour. Remove from heat. Spread the pecans in a thin layer on a greased baking tray. Pour toffee over pecans. Stand at room temperature for 15 minutes or until set.
2. Step 2
   Meanwhile, make chocolate fudge sauce Place ingredients in a small saucepan over low heat. Cook, stirring, for 4 to 5 minutes or until chocolate is melted and sauce is smooth. Transfer to a jug. Cool for 5 minutes.
3. Step 3
   Break praline into large pieces. Place 2/3 of the praline in a food processor. Process until finely chopped. Fold through whipped cream. Chop remaining praline into shards (see notes).
4. Step 4
   Place ice-cream scoops in 4 serving glasses. Top with half the banana followed by praline cream. Drizzle with chocolate fudge sauce. Top with remaining sliced banana. Serve sundaes topped with praline shards.