Best Fruity Sundae Recipes

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FRUIT CRUNCH SUNDAE



Fruit Crunch Sundae image

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 cup quick-cooking (not instant) rolled oats
1/2 cup sweetened, shredded coconut
1/2 cup sliced or slivered almonds
3 tablespoons vegetable oil
2 tablespoons good honey
8 to 10 strawberries, small-diced
1/2 cup blueberries
1/4 pineapple, small-diced
2 cups plain yogurt

Steps:

  • Preheat the oven to 350 degrees F.
  • Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.
  • Remove the granola from the oven and allow to cool, stirring once.
  • Combine the strawberries, blueberries, and pineapple in a bowl. In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon.

BLUEBERRY CRUMBLE SUNDAE



Blueberry Crumble Sundae image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h40m

Yield 4 servings

Number Of Ingredients 14

1 pint blueberries
1 cup granulated sugar
1 tablespoon cornstarch
1 cup all-purpose flour
1/3 cup rolled oats
1/4 cup chopped pecans
1/4 cup granulated sugar
1/4 cup packed light brown sugar
Pinch of kosher salt
6 tablespoons cold salted butter, cut into small pieces
1/4 cup heavy cream
2 large egg yolks
1 quart black raspberry ice cream
Whipped cream, for topping (canned)

Steps:

  • For the blueberry sauce: Combine the blueberries, granulated sugar and 1/2 cup water in a saucepan. Bring to a gentle boil and cook until the berries begin to burst, about 5 minutes. Stir together the cornstarch and 1 tablespoon water in a small bowl, then whisk into the berries. Bring to a boil to thicken the sauce, mashing with a wooden spoon or whisk. Pour into a container and let cool, then refrigerate until completely chilled, about 2 hours.
  • For the crumble topping: Meanwhile, preheat the oven to 350 degrees F.
  • Combine the flour, oats, pecans, granulated sugar, brown sugar and salt in a food processor and pulse to combine. Scatter in the butter pieces and pulse until the mixture resembles coarse crumbs. Add the heavy cream and egg yolks and pulse a few times just to combine.
  • Pat the mixture into an 8-by-10-inch rectangle on a parchment-lined baking sheet. Bake until crisp with browned edges, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely, at least 15 minutes, then crumble.
  • For the sundaes: To serve, layer the ice cream and blueberry sauce in tall glasses. Top with whipped cream and sprinkle with the crumble topping.

PASSION FRUIT ICE CREAM SUNDAE



Passion Fruit Ice Cream Sundae image

Provided by Food Network

Categories     dessert

Time 4h50m

Yield 6 to 8 servings

Number Of Ingredients 42

About 17 to 18 ounces milk
About 1 quart heavy cream
About 14 ounces sugar, divided
7 ounces glucose
1/2 teaspoon salt
About 17 to 18 ounces passion fruit puree
30 egg yolks
About 9 ounces milk
About 17 to 18 ounces heavy cream
About 17 to 18 ounces coconut milk
8 ounces sugar
1/4 -ounce ice cream stabilizer
About 10 to 11 ounces condensed milk
About 5 ounces powdered milk
1/2 teaspoons salt
8 ounces eggs
2 ounces trimolene
About 2 1/2 ounces dark rum (recommended: Myers's)
About 4 ounces fondant
About 3 ounces glucose
About 3 ounces grated unsweetened coconut
Whipped Cream:
1 quart heavy cream
About 1 3/4 ounces sugar
1 teaspoon vanilla extract
About 1 3/4 ounces coconut-flavored rum (recommended: Malibu)
About 15 ounces sugar
About 2 1/2 ounces glucose
1 lime, zested
About 1-ounce unsweetened toasted coconut
1 (400 ml) can coconut milk
2 1/2 ounces butter
About 1 3/4 ounces coconut-flavored rum (recommended: Malibu)
8 ounces egg whites
About 6 1/2 ounces powdered sugar
About 5 ounces all-purpose flour
About 7 1/2 ounces melted butter
4 very ripe mangoes
10 ripe kiwis
5 fresh passion fruit
1 cup sweetened shredded coconut, toasted
1 jar momo berries

Steps:

  • For the Passion Fruit Ice Cream:
  • Place the milk and cream in a saucepan with 1/2 of the sugar, glucose and salt. Bring to a simmer. While the liquids are heating, crack the egg yolks into a bowl, and place the other half of the sugar to the side. Place the passion fruit puree into a bain marie and set it into an ice bath for cooling purposes. Now that the liquids are hot, temper the yolks with the hot milks. First whisk the sugar into the yolks and then, slowly pour the milks into the yolks whisking constantly. Now pour it back into the pan. On low heat, cook the mixture until thickened enough to coat the back of a wooden spoon. Strain the ice cream base through a chinois over the passion fruit puree and allow it to cool in the ice bath.
  • Spin the ice cream in the machine. Allow it to freeze for at least 1 hour before serving.
  • For the Tres Leches Ice Cream:
  • In a saucepan place the milk, cream, and coconut milk. Whisk together the sugar and stabilizer, then whisk it well into the milks. Add the condensed milk to the pan, along with the dry milk, and salt. Place the pan on medium heat, and allow the mixture to come to a steam.
  • While heating, place the eggs and trimolene in a bowl together and set aside.
  • Prepare your ice bath, by placing a bain marie into ice for cooling the ice cream mixture.
  • Now that your milks are hot, very slowly whisk into your egg mixture some of the milk. Add everything back to the pan, and stir for 30 seconds, then strain it through a chinois into the prepared ice bath. Once cooled, add the rum.
  • Pour the ice cream mixture into your ice cream machine and spin until set. Place in the freezer for at least 1 hour before serving.
  • For the Coconut Croquant:
  • Place the fondant and glucose in a small saucepan. Cook the mixture until 120 degrees C or 274 degrees F, then add the toasted coconut and stir well. Quickly, pour the mixture onto a silpat, and lay another silpat on top. Using a rolling pin, roll the mixture out as thin as you can, and place in a preheated 325 degrees F oven for 10 minutes or until golden brown.
  • Allow it to cool completely. Approximately 10 minutes.
  • Crush the croquant by placing it in a food processor and pulsing until small. If you do not have a processor it can be chopped by hand using a serrated knife.
  • Once crushed, place it aside until assembly.
  • For the Whipping the Cream:
  • Place all the ingredients into the bowl of a stand mixer with the whip attachment. Be sure that the cream is very cold to allow it to whip nicely. Whip it on medium speed until ribbons form, then turn the machine on high to finish whipping. Place in a pastry bag with a star tip. Refrigerate until ready to use.
  • For the Coconut Rum Caramel Sauce:
  • Place the sugar and glucose in a small saucepan. Add just enough water to loosen the sugar and make it like "wet sand". Wash the sides of the pan down with water so that it is clean. Place a lid on the pan to allow it to boil and allow the sugar to dissolve faster.
  • While the sugar is heating, warm the coconut milk.
  • Prepare an ice bath with a bain marie placed in ice.
  • Once the sugar has caramelized to a golden brown color, add the butter, and whisk it in carefully. Add the warm coconut milk slowly, then once the sugar stops boiling, whisk everything carefully. Add the rum. Place it back on the fire to dissolve any remaining sugar.
  • Pour the sauce in the bain marie, and cool completely. Place the sauce into a squeeze bottle until ready to serve.
  • For the Piping Tuile:
  • Place the whites and the powdered sugar in a bowl, place it over small pan with simmering water and whisk until the whites are warm (110 degrees F). Add the flour and whisk everything until combined.
  • Slowly add the melted butter. Mix well, scraping down the sides. Strain the mixture through a chinois. Cool before using. Place in a piping bag with a very small tip.
  • Preheat the oven to 300 degrees F, and on a silpat draw your desired shape with the batter, and bake until golden brown. Start with 5 minutes, and then rotate the pan, for another 5 minutes.
  • Bend the tuile as desired. Set-aside until ready to finish Sundae.
  • For the Mango Coulis:
  • Peel the mangoes and place the flesh of the fruit into a blender.
  • Taste the puree. If the puree is sweet, do not add sugar. If you want it sweeter, add to your taste and blend once more to dissolve the sugar. Pass the puree through a fine sieve. Put into a squeeze bottle until ready to serve.
  • Assembly:
  • Peel the kiwi and slice 5 of them into thin rounds. Dice the remaining kiwi.
  • Cut the passion fruit in half and scoop out the fruit and seeds.
  • Begin the assembly, by placing the kiwi slices around the base of the glass.
  • Fill the inside base of the glass with some mango coulis. Pipe in a layer of whipped cream.
  • Sprinkle with some croquant, and place 1 scoop passion ice cream in the center. Drizzle caramel around the sides of the ice cream.
  • Add another layer of whipped cream, 1 scoop tres leches, drizzle mango sauce, sprinkle kiwi dice, and another drizzle of caramel.
  • Pipe another layer of whip cream then center the passion ice cream. Drizzle caramel sauce around the ice cream, sprinkle with some fresh passion seeds and add kiwi. Finish with whipped cream, and then sprinkle with toasted sweet coconut, a momo berry, and a tuile. Serve.

SUMMER SUNDAES



Summer Sundaes image

Make caramel, slice fruit, toast pecans, and let your guests make their own, if you like.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

2 cups sugar
1/2 pint heavy cream
1 vanilla bean, split
2 pints premium-quality sorbet, in two flavors, such as raspberry and mango
1 pint premium-quality ice cream, such as vanilla
2 ripe peaches, sliced
2 ripe plums, sliced
1/2 pint raspberries
1/2 pint blueberries
1/2 pint strawberries, hulled
1 pint figs, cut in half
1 cups pecan halves, toasted

Steps:

  • Combine sugar and 1/4 cup water in a medium-sized heavy-bottomed saucepan. Cook over medium-low heat until sugar is dissolved. Cover pan; bring to a boil. Leave cover on until condensation washes down insides of pan. If syrup crystallizes, let crystallize completely, and push around bottom of saucepan with the back of a wooden spoon until it melts again. Raise heat to medium high; cook, swirling pan occasionally, until the sugar turns medium-dark amber. Carefully add cream, standing back in case sugar boils over, and scrape in vanilla seeds. Stir until cream is incorporated, and remove from heat. Let cool; transfer to a glass jar, bottle, or bowl for storing and serving.
  • Scoop sorbets and ice cream into serving dishes, drizzle with caramel, and spoon fruit over sauce; Serve, garnished with toasted pecans.

MIXED BERRY SUNDAES FOR 2



Mixed Berry Sundaes for 2 image

Before serving yogurt sundaes, get ready for requests for seconds. Our family enjoys them for breakfast, but they're sweet enough for dessert. What an easy way to get our fruit and calcium. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 6

1/4 cup halved fresh strawberries
1/4 cup each fresh raspberries, blueberries and blackberries
3 teaspoons honey, divided
1/2 cup fat-free plain Greek yogurt
2 tablespoons pomegranate juice
2 tablespoons chopped walnuts, toasted

Steps:

  • In a small bowl, combine berries and 1 teaspoon honey; spoon berries into 2 dessert dishes. , Combine the yogurt, pomegranate juice and remaining honey; spoon over berries. Sprinkle with walnuts.,

Nutrition Facts : Calories 160 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 33mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

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