DIY ice cream sundae bar
- Preparation and cooking time
- Total time
- A little effort
- Serves 8
Ingredients
- 500g tub of each vanilla or chocolate or pistachio ice cream
- 1 pack baby meringues
- 1 pack brownies, cut into chunks
- 1 jar cherries in kirsch
- a large bag mini marshmallows
- 8 chocolate flakes
- 8 cigar wafer biscuits
- 8 ice cream wafers
- hazelnuts, chopped
- pecan nuts, toasted
- 600ml tub whipping cream, softly whipped
- chocolate sprinkles
Method
- STEP 1
TOFFEE SAUCE
Put a 300ml pot of double cream in a small pan with 85g of butter and 100g dark muscovado sugar. Heat, stirring until the sugar has dissolved and then simmer until toffee coloured. - STEP 2
RASPBERRY SAUCE
Put a frozen 300g punnet of raspberries in a food processor with 3 tbsp of berry liquer and 2 tbsp icing sugar and a splash of boiling water. Whizz to a saucy consistency. - STEP 3
DARK CHOCOLATE SAUCE
Put 250g plain chocolate in a bowl with 100ml whipping cream. Melt in short blasts in the microwave then stir in 3 tbsp golden syrup and 50g butter.
