ROCKY-ROAD SUNDAE

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Rocky-Road Sundae image

Scoops of chocolate and coffee ice cream get ladled with chocolate and marshmallow sauces, then topped with toasted hazelnuts and chunks of chocolate in this Rocky Road-inspired sundae that's smooth sailing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4

Number Of Ingredients 6

1/2 cup hazelnuts
8 scoops (about 1 pint) chocolate ice cream
4 scoops (about 1/2 pint) coffee ice cream
1 cup Chocolate Sauce
3/4 cup Marshmallow Sauce
2 1/2 ounces milk chocolate, cut into chunks

Steps:

  • Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until skins begin to split, about 10 minutes. Rub warm nuts with a clean kitchen towel to remove skins. Return them to tray; toast until fragrant and golden brown, 10 minutes more. Let cool.
  • Place 2 scoops chocolate ice cream and 1 scoop coffee ice cream in each of four bowls. Top with chocolate and marshmallow sauces. Sprinkle with hazelnuts and chocolate chunks; serve.

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