Olive Magazine
DIY Ice cream bar

DIY ice cream sundae bar

Published: August 21, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 8

Pack tubs of ice cream into a big bowl of ice. Make some easy sauces then pile up bought ingredients into pretty bowls and glasses so guests can build their own bespoke sundae.

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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.

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