Best Sundae Date Boats Recipes

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AVOCADO BOATS



Avocado Boats image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 7

3 ripe Hass avocados
1 lemon
Hot sauce, several drops (recommended: Tabasco)
Extra-virgin olive oil, for drizzling
2 small plum tomatoes, seeded and chopped
2 scallions, chopped
Coarse salt

Steps:

  • Cut into and all around the pit of each avocado, down to the pits. Twist the avocados and separate them. Whack the corner of your knife into each pit and remove it. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes and scallions and season with salt. Fill the avocados with plum tomatoes and serve.

SUNDAE DATE BOATS



Sundae Date Boats image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 6m

Yield 2 servings

Number Of Ingredients 4

2 large scoops caramel stripe ice cream or French vanilla ice cream
1/2 cup butterscotch or caramel dessert topping
1 canister whipped cream
2 cherries

Steps:

  • Add 2 large scoops ice cream to a dessert boat. Remove the lid from the dessert topping jar and heat in microwave for 20 to 30 seconds. Pour warm sauce over ice cream. Top each scoop of ice cream with a big swirl of whipped cream and a cherry. Add 2 spoons and a special someone and this dessert makes a sweet end (or beginning) to a great date night, at home!

PINA COLADA SUNDAE



Pina Colada Sundae image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 18m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
1/2 cup sugar
1/2 inch peeled ginger, grated
1/4 ripe pineapple, peeled, cored, and cut into chunks
Coconut sorbet or ice cream
1/2 cup rum
Maraschino cherries, for garnish
Ginger cookies, for garnish

Steps:

  • In a small saucepan, heat the butter. Add the sugar and ginger. Stir together until the sugar dissolves. Continue to stir until the sugar starts turning light brown, about 3 to 4 minutes. Add the pineapple chunks, toss to coat, and saute for 2 to 3 minutes to warm the pineapple through.
  • Scoop ice cream into each of 4 ice cream dishes.
  • Remove the pan from the heat, and add the rum. Using a kitchen torch or igniter, flame the rum, tossing pineapple quickly to extinguish the flames.
  • Pour the pineapple flambe over the ice cream, garnish with a maraschino cherry and a ginger cookie.

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