Best Ice Cream Cone Sundae Fudge Recipes

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ICE CREAM SUNDAE CONES



Ice Cream Sundae Cones image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 6 servings

Number Of Ingredients 10

6 waffle cones
1 cup malted milk balls, plus 6 more for the cones
4 large chocolate-covered peanut butter cups, chopped
2 quarts vanilla and/or chocolate ice cream
1/4 cup chocolate fudge sauce
5 ounces semisweet chocolate, chopped
1 ounce milk chocolate, chopped
6 tablespoons unsalted butter, cut into small pieces
1 1/2 tablespoons corn syrup or agave syrup
1/2 cup roasted peanuts, finely chopped

Steps:

  • Place a stainless steel bowl in the freezer to chill, about 20 minutes. Set 6 tall glasses on a baking sheet and put a cone in each. Drop a malted milk ball into each cone.
  • Roughly chop the remaining malted milk balls and put in the cold bowl with the peanut-butter-cup pieces and ice cream. Use a metal spoon to smash and stir the candies into the ice cream, working quickly to keep it from melting.
  • Press 1 small scoop of the candy ice cream into each cone. Dot with a heaping teaspoon of fudge sauce and top with 2 generous scoops of the candy ice cream. Freeze the cones (in the glasses) until firm, about 2 hours.
  • Meanwhile, melt the semisweet and milk chocolate with the butter and corn syrup in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water), stirring until smooth. Remove the bowl from the saucepan and let sit until the chocolate is cool but still pourable, about 10 minutes.
  • Remove the cones from the glasses and dip the ice cream into the chocolate, swirling to coat. Immediately sprinkle the peanuts over the chocolate; place the cones upright in the glasses and freeze until the chocolate shell is set, at least 1 hour or overnight.

WAFFLE CONE ICE CREAM SUNDAE PIE



Waffle Cone Ice Cream Sundae Pie image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

11 medium waffle cones
One 7.25-ounce bottle hardening chocolate sauce, such as Magic Shell
1 1/2 quarts strawberry ice cream, softened
1 cup heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon caramel sauce
1 tablespoon jarred hot fudge sauce or chocolate sauce, warmed
2 tablespoons chopped peanuts
1 tablespoon rainbow sprinkles
9 Maraschino cherries

Steps:

  • Place 10 waffle cones in a large resealable bag. Crush the cones into large pieces (about 1/2 inch). Reserve 2/3 cup for garnish. Place the remaining crushed cones into a large bowl. Add 1 cup hardening chocolate sauce and toss to coat. Place into a 9-inch pie dish and press to form a crust. Place in the freezer to set, about 20 minutes.
  • Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Press the remaining 2/3 cup crushed waffle cone around the edge of the pie to form a crust rim. Place in the freezer until the ice cream firms up, about 30 minutes.
  • Meanwhile, beat the heavy cream with the sugar and vanilla in a large, chilled metal bowl until it holds medium-stiff peaks. Refrigerate until ready to use.
  • To serve, spread 1/3 cup of the hardening chocolate sauce over the ice cream. Top with the whipped cream. Drizzle with the caramel sauce and hot fudge sauce. Garnish with the peanuts, sprinkles and cherries. Place the remaining waffle cone upside-down in the center of the pie and serve.

CLASSIC HOT FUDGE SUNDAE



Classic Hot Fudge Sundae image

There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

3/4 cup heavy cream
1/2 cup packed light brown sugar
1/3 cup light corn syrup or honey
3 tablespoons Dutch-processed cocoa
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter, cubed
7 ounces finely chopped bittersweet chocolate
1 teaspoon vanilla extract or 1 tablespoon brandy or rum
1 cup chilled heavy cream
1 tablespoon superfine sugar, more to taste
1/2 teaspoon vanilla extract
2 pints your favorite flavor ice cream
Chopped toasted nuts, such as almonds, peanuts, or pecans (optional)
Cherries, for garnish (optional)

Steps:

  • In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
  • Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
  • For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
  • Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.

Nutrition Facts : @context http, Calories 756, UnsaturatedFat 16 grams, Carbohydrate 81 grams, Fat 50 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 215 milligrams, Sugar 74 grams, TransFat 0 grams

HOT FUDGE MONSTER SUNDAE



Hot Fudge Monster Sundae image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h35m

Yield 1 sundae

Number Of Ingredients 26

2 scoops store-bought old-fashioned vanilla ice cream
2 scoops store-bought cookie dough ice cream
Hot Fudge Sauce, recipe follows, for topping
Chopped pecans, for topping
1 Chocolate Chip Cookie, recipe follows
Store-bought whipped cream, for topping
1 maraschino cherry
1 cup heavy cream
1 cup light corn syrup
1/3 cup packed dark brown sugar
4 tablespoons salted butter
2 tablespoons cocoa powder
Pinch of kosher salt
8 ounces dark chocolate, chopped
1 tablespoon vanilla extract
2 sticks (1 cup) salted butter, at room temperature
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
8 ounces good-quality semisweet chocolate, chopped into chunks
4 ounces good-quality dark chocolate, chopped into chunks
Sea salt, for sprinkling

Steps:

  • Add the vanilla and cookie dough ice cream to a glass ice cream dish or bowl. Top with a generous drizzle of Hot Fudge Sauce and some chopped pecans. Wedge a whole Chocolate Chip Cookie into the dish. Top with whipped cream and a cherry. Enjoy!
  • Combine the cream, corn syrup, sugar, butter, cocoa and salt in a pot and bring to a boil over medium heat. Cook, stirring, until smooth.
  • Remove from the heat and add the chocolate and vanilla. Stir until combined and smooth. Serve warm over your favorite ice cream or sundae!
  • Line 3 baking sheets with parchment.
  • In the bowl of an electric mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and kosher salt and mix on low speed until just combined. Remove the bowl from the mixer and stir in the chocolate chunks using a wooden spoon or spatula.
  • Use a 1/4-cup scoop to scoop the cookies, making sure to scrape the scoop against the side of the bowl to flatten off the top. Scoop onto the lined baking sheets about 2 inches apart to give them space to spread while baking. Sprinkle a pinch or two of sea salt on top of each cookie dough mound. Refrigerate, uncovered, at least 20 minutes.
  • Preheat the oven to 350 degrees F.
  • Bake until golden brown, 17 to 18 minutes. Let the cookies cool and crisp up on the baking sheets.

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