Best Chocolate Mint Sundaes Recipes

Chocolate Mint Parfait Sundaes image

Yield Serves 6

Number Of Ingredients 13

2 ounces good-quality white chocolate (such as Lindt or Baker's), coarsely chopped
1 1/2 cups dark chocolate ice cream, softened slightly
3/4 cup water
1 cup unsweetened cocoa, sifted
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
3/4 cup sugar
1/4 cup (packed) golden brown sugar
3 tablespoons light corn syrup
Pinch of salt
2 teaspoons vanilla extract
3 cups mint chip ice cream
1/3 cup dried tart cherries
Fresh mint sprigs

Steps:

Fold white chocolate chunks into dark chocolate ice cream in large bowl. Cover and freeze until firm, about 4 hours.
Bring 3/4 cup water to boil in heavy medium saucepan. Whisk in cocoa. Add butter. Stir over low heat until mixture is smooth. Add both sugars, corn syrup and salt. Stir over low heat until sugars dissolve, about 5 minutes. Remove from heat. Stir in vanilla. (Dark chocolate ice cream and sauce can be made 1 week ahead. Keep ice cream frozen. Cover sauce and refrigerate. Rewarm sauce over low heat.)
Drizzle some warm chocolate sauce into bottom of 6 parfait glasses or wineglasses. Place 1 scoop mint chip ice cream in each glass. Spoon some chocolate sauce over ice cream. Spoon dark chocolate ice cream, then mint chip ice cream into glasses, spooning some sauce over each layer. Sprinkle dried cherries over. Garnish parfaits with fresh mint.

Chocolate Mint Sundaes image

Yield Serves 6

Number Of Ingredients 7

1 cup water
1 cup sugar
1/2 cup thinly sliced fresh mint leaves
2/3 cup unsweetened cocoa powder (preferably Dutch-process)
4 tablespoons unsalted butter, room temperature
Mint chocolate chip ice cream
Fresh mint sprigs

Steps:

Stir 1 cup water and sugar in heavy small saucepan over medium heat until sugar dissolves; bring syrup to boil. Remove from heat. Stir in mint leaves. Let stand 1 hour. Using slotted spoon, remove mint leaves from syrup. Whisk cocoa into syrup. Bring to boil. Add butter and whisk until smooth. Refrigerate sauce uncovered until cold. (Can be made 1 week ahead. Cover and keep refrigerated.)
Place 2 scoops of ice cream in each of 6 bowls. Drizzle each sundae with sauce; garnish with mint sprigs.