| 6
oz. Vanilla Ice Cream (2 scoops)
2 oz. Fudge Topping (warmed to 140°F)
1 oz. Whipped Cream Topping
1/2 tsp Chopped Walnuts
1 Maraschino Cherry
Place
ice cream in an 8 oz. bowl. Cover with warm fudge,
top fudge with whipped cream, sprinkle with nuts and
top with a cherry. Eat immediately.
Recipe from www.makeicecream.com.
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| 1/2
cup crushed vanilla or chocolate wafers
2 small scoops vanilla or chocolate ice cream
1/2 cup any flavor of Sundae Sauce
Layer ingredients into dessert dishes; start with
1/4 cup crushed wafers, next 1 scoop of ice cream,
and then a spoonful of any one of our 14 Sundae Sauces.
Repeat.
Recipe from www.ice-cream-toppings.com.
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| BROWNIE
ICE CREAM SUNDAES |
| 1
large square of you're favorite brownie
1 scoop of ice cream
Chocolate sauce
Whipped cream
Decorative toppings (colored sugars, crushed candies,
maraschino cherries, etc.)
Place one scoop of ice cream on top of the brownie.
Top with chocolate sauce, whipped cream and sprinkle
with your favorite decorative topping.
Make
your sundae extra special by using large cookie cutters
- heart, flower, circle - to cut your brownie. |
| 1
cup sugar
2/3 cup water
2 cups fresh or frozen cranberries
2/3 cup orange juice
1/2 teaspoon grated orange peel
1/2 teaspoon vanilla extract
Vanilla ice cream
Additional orange peel, for garnish, optional
In
a saucepan over medium heat, bring sugar and water
to a boil; cook for 5 minutes. And cranberries, orange
juice and peel. Return to a boil. Reduce heat; simmer
for 8-10 minutes or until berries pop. Remove from
the heat; stir in vanilla. Serve warm or chilled over
ice cream. Garnish with orange peel if desired. The
sauce can also be served over angel food or pound
cake.
Yield:
2 cups sauce.
Recipe from "1998 Taste of
Home Annual Recipes." |
|
SCRUMPTIOUS
SUNDAE SAUCES:
HEAVENLY
HOT FUDGE SAUCE
4 (1-oz.)
unsweetened chocolate squares
1/2 cup butter
3 cups sugar
1 (12-oz) can evaporated milk
1/2 teaspoon salt
Melt chocolate
and butter in a large heavy saucepan over low heat, stirring
constantly. Add sugar, 1 cup at a time, alternately with evaporated
milk, beginning and ending with sugar; stir constantly over
medium heat 5 minutes or until smooth. Stir in salt. Serve
warm, or spoon sauce into hot sterilized jars and seal. Store
sauce in refrigerator up to 1 month.
Yield:
about 4 cups.
Recipe
from "Southern Livings 2000 Annual Recipes."
CARMEL SAUCE
1 cup
butter
2 cups sugar
2 teaspoons fresh lemon juice
1-1/2 cups whipping cream
Melt butter
in a heavy saucepan over medium heat. Add sugar and lemon
juice, and cook, stirring constantly, 6 to 8 minutes or until
mixture turns a deep caramel color. Gradually add cream; cook,
stirring constantly, 1 to 2 minutes or until smooth. Removed
from heat, and cool. Pour into hot sterilized jars, and seal.
Store sauce in refrigerator up to 1 month.
Yield:
about 3 cups.
Recipe
from "Southern Livings 2000 Annual Recipes."
PEANUT
BUTTER
ICE CREAM TOPPING
1 cup
packed brown sugar
1/2 cup light corn syrup
3 tablespoons butter or margarine
pinch salt
1 cup creamy peanut butter
1/2 cup evaporated milk
Vanilla ice cream
Peanuts, optional
Combine
brown sugar, corn syrup, butter and salt in a 1-1/2-qt. Microwave-safe
baking dish. Cover and microwave on high for 4 minutes or
until mixture boils, stirring twice. Add peanut butter; stir
until smooth. Stir in evaporated milk. Serve warm over ice
cream. Spring with peanuts if desired. Cover and store in
the refrigerator. To reheat, microwave at 50% power for 1-2
minutes or until heated through.
Yield
2-3/4 cups.
Recipe
from "1998 Taste of Home Annual Recipes."
Note:
This recipe was tested in a 700-watt microwave.
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