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Frozen: Sundaes & Sauces

Source of Recipe

Linda Lau Anusasananan


List of Ingredients

Chocolate Sauce---

PREP AND COOK TIME: About 6 minutes

NOTES: Store sauce, covered, in the refrigerator for up to 2 weeks. Reheat in microwave oven at half power (50%) until warm, stirring occasionally.

MAKES: About 1 2/3 cups

In a 2-cup glass measure, combine 1 1/2 cups semisweet chocolate chips, 2/3 cup whipping cream, and 1 teaspoon vanilla. Cook in a microwave oven at half power (50%), stirring every 60 seconds, until smooth, 2 to 3 minutes total. If sauce is too thick, stir in a few more tablespoons cream. Serve warm or cool.

Per tablespoon: 65 cal., 66% (43 cal.) from fat; 0.5 g protein



Orange-Caramel Sauce---

PREP AND COOK TIME: About 12 minutes

NOTES: Store, covered, in refrigerator up to 2 weeks.

MAKES: About 3/4 cup

In a 12-inch frying pan or 5- to 6-quart pan, mix 1/2 cup sugar and 1/2 cup orange juice. Cook over high heat, shaking pan often, until mixture is amber colored and very bubbly, about 8 minutes; do not scorch. Remove from heat and add 1 cup whipping cream (mixture will bubble). Return pan to medium heat and stir until caramel is smooth; increase heat and boil vigorously, stirring occasionally, until mixture coats spoon in a thin, even layer, 1 to 2 minutes; sauce thickens when cool. Serve warm or cool. If sauce is thicker than desired, stir in a few more tablespoons whipping cream or reheat in a microwave oven at half power (50%) until warm.

Per tablespoon: 95 cal., 59% (56 cal.) from fat; 0.5 g protein; 6.2 g fat (3.9 g sat.); 10 g carbo (0 g fiber); 7 mg sodium; 22 mg chol.

Simple Strawberry Sauce---

PREP AND COOK TIME: About 5 minutes

NOTES: Store, covered, in refrigerator up to 2 days.

MAKES: About 1 2/3 cups

Rinse and stem 1 pint strawberries. Whirl in a blender or food processor until smooth. Stir in 1 to 2 tablespoons sugar to taste.

Per tablespoon: 5.6 cal., 0% (0 cal.) from fat; 0.1 g protein; 0 g fat; 1.3 g carbo (0.3 g fiber); 0.1 mg sodium; 0 mg chol.

Toasted Coconut---

PREP AND COOK TIME: About 2 minutes

MAKES: About 1 cup

In a 10- to 12-inch frying pan over medium heat, stir 1 cup sweetened shredded dried coconut until golden, 1 to 2 minutes. Let cool; store airtight up to 1 week.

Per tablespoon: 22 cal., 64% (14 cal.) from fat; 0.2 g protein; 1.5 g fat (1.3 g sat.); 2.2 g carbo (0.3 g fiber); 12 mg sodium; 0 mg chol.






Recipe

Chocolate-Caramel Peanut Sundae---
Place a scoop of dulce de leche or vanilla ice cream in a large wine glass or small bowl. Drizzle it generously with warm chocolate sauce and warm orange-caramel sauce and sprinkle with roasted salted peanuts. Top with lightly sweetened softly whipped cream and sprinkle with chopped chocolate-covered peanut nougat candy bar, such as Snickers.

Strawberry Shortcake Sundae---
Place a layer of 1/2-inch chunks of meringue cookies or pound cake in a large wine glass or small bowl. Top with a scoop of vanilla ice cream and sweetened sliced strawberries. Generously drizzle with simple strawberry sauce. Top with lightly sweetened softly whipped cream and a whole strawberry.

Nestle a banana split into a cone for a walk-away sundae.



Banana Split in a Cone---
Set a large waffle cone in a tall glass for support. Cut a peeled small firm-ripe banana in half lengthwise; stand one half in cone. Add 1 small scoop each of cherry, pistachio, and mango ice cream (or use 1 large scoop of your favorite). Drizzle with a tiny spoonful of simple strawberry sauce or strawberry jam. Garnish with a small dollop of lightly sweetened softly whipped cream, chopped roasted pistachios, and a maraschino cherry.

Coffee Crunch Sundae---
Place a scoop of coffee ice cream in a large wine glass, small bowl, or coffee cup. Generously drizzle with warm chocolate sauce and Kahlúa. Top with lightly sweetened softly whipped cream and sprinkle lightly with chopped chocolate-covered or plain coffee beans.

Peach-Berry Sundae---
Place a scoop of peach, mango, or vanilla ice cream in a large wineglass or small bowl. Top with sliced peeled peaches or mango and raspberries, then drizzle with warm orange-caramel sauce and orange-flavored liqueur. Top with lightly sweetened whipped cream and garnish with finely shredded orange peel and a few more raspberries.

Piña Colada Sundae---
Place a layer of diced fresh pineapple in a large wine glass or small bowl. Top with a scoop of pineapple-coconut or vanilla ice cream. Generously drizzle with rum and warm orange-caramel sauce. Top with lightly sweetened softly whipped cream and toasted coconut. Garnish with a spear of pineapple.

Chocolate Decadence Sundae for a Crowd---
In a large bowl, mound scoops of 3 to 5 different varieties of chocolate or chocolate chunk ice cream, such as chocolate–chocolate chip, chocolate truffle, chocolate chip cookie dough, peanut butter fudge chunk, or rocky road (allow 1 or 2 scoops per serving). Drizzle with warm chocolate sauce. Top with lightly sweetened softly whipped cream and one or several chocolate toppings, such as chopped chocolate, chopped chocolate-covered toffee, or miniature chocolate sandwich cookies. Eat straight from the bowl, or serve in chocolate or sugar cones or smaller dishes.

Carmen Miranda Sundae for a Crowd---
In a large shallow bowl, mound scoops of several flavors of ice cream, such as macadamia brittle, butter pecan, berry cheesecake, peach, or vanilla (allow 1 or 2 scoops per serving). Tuck banana spears around edges of bowl. Top with bite-size pieces of 3 to 5 types of fruit, such as: pineapple, grapes, kiwi, berries, nectarines, or plums (1/3 to 1/2 cup per serving). Drizzle generously with warm orange-caramel sauce and simple strawberry sauce. Top with lightly sweetened softly whipped cream and toasted coconut. Eat straight from the bowl, or serve in small bowls.