Best Black And White Sundaes Recipes

Black-and-White Sundaes image

Provided by Food Network

Categories dessert

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/3 cup Easiest Marshmallow Sauce, recipe follows
1/3 cup Cool Chocolate Sauce, or store-bought chocolate sauce, recipe follows
1 pint chocolate ice cream
1 pint vanilla ice cream
Slightly sweetened whipped cream
1 (12-ounce) package semisweet chocolate chips or 12 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup heavy cream
Pinch salt
1 (7 1/2-ounce) jar marshmallow cream

Steps:

Spoon 1 tablespoon of each of the sauces into each of 4 shallow serving dishes, placing them next to each other. Place a scoop of the chocolate ice cream on the marshmallow sauce and a scoop of the vanilla on the chocolate sauce. Top each scoop of chocolate ice cream with marshmallow sauce and each scoop of vanilla with chocolate sauce.
Add a dollop of the whipped cream to each scoop and serve immediately.
Melt the chocolate with the cream, 6 tablespoons water, and the salt in a heatproof bowl set over a saucepan of simmering water, stirring until smooth.
Use immediately, or let cool to room temperature, transfer to a glass jar, and refrigerate, tightly covered, for up to 2 months. Shake well before serving chilled, or gently reheat before serving.
With a rubber spatula, scrape the marshmallow cream into a bowl. Add 3 tablespoons of warm water to the jar, screw on the lid, and shake hard. Add the liquid to the bowl and whisk until smooth. Thin the sauce with 1 to 2 tablespoons water if necessary. Use immediately or transfer to a glass jar and store at room temperature, tightly covered, for up to 3 months. Serve at room temperature.

Black, White, and Coffee Sundaes image

Yield Makes 6 sundaes

Number Of Ingredients 20

Walnut sauce
1/4 cup honey
1/4 cup (packed) golden brown sugar
1/4 cup water
1/2 teaspoon vanilla extract
1 cup walnuts, toasted, cut into 1/2-inch pieces
Raspberry sauce
1 cup frozen unsweetened raspberries, unthawed
1/3 cup water
2 tablespoons sugar
1 teaspoon cornstarch
2 tablespoons seedless raspberry jam
2 tablespoons framboise eau-de-vie (clear raspberry brandy) or brandy
Chocolate sauce
1/2 cup half and half
6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 pint chocolate ice cream
1 pint vanilla ice cream
1 pint coffee ice cream
Fresh raspberries (optional)

Steps:

For walnut sauce:
Bring honey, sugar, and 1/4 cup water to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Boil mixture 1 minute. Remove from heat. Mix in vanilla extract, then walnuts. Transfer sauce to small bowl. Cover and chill.
For raspberry sauce:
Place frozen raspberries in small bowl. Stir 1/3 cup water, sugar and cornstarch in heavy small saucepan until cornstarch dissolves. Mix in jam. Stir over medium heat until sugar dissolves and mixture comes to boil and thickens slightly, about 1 minute. Pour hot mixture over frozen raspberries; stir in framboise. Cover and chill.
For chocolate sauce:
Bring half and half to simmer in heavy small saucepan. Remove from heat. Add chocolate; stir until smooth. (Sauces can be made 2 days ahead; keep walnut and raspberry sauces cold. Cover chocolate sauce and chill. Before serving, rewarm chocolate sauce over low heat, stirring often.)
Place 1 scoop of each ice cream in each of 6 sundae dishes. Spoon walnut sauce over chocolate ice cream, raspberry sauce over vanilla ice cream and chocolate sauce over coffee ice cream. Garnish with fresh raspberries, if desired, and serve.