Hot Chocolate Fudge Ice Cream Sundae
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| Serves | 6 |
| Prep time | 30 minutes |
| Cook time | 10 minutes |
| Total time | 40 minutes |
| Allergy | Milk |
| Dietary | Vegetarian |
| Meal type | Dessert |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| Region | British |
| By author | Delia Smith |
A rather naughty ice cream sundae where vanilla ice cream is served with a hot chocolate fudge sauce, chopped mixed nuts and whipped cream. This recipe was taken and adapted slightly from Delia Smith's cookbook, Summer Collection.
Ingredients
Ice cream
- 570 ml (1pint) condensed milk
- 275 ml (10 fluid oz) single cream
- 275 ml (10 fluid oz) creme fraiche
- 2 teaspoons vanilla paste
Fudge sauce
- 1 x 170 ml tin evaporated milk
- 225 g milk chocolate, broken onto small pieces
Topping and garnish
- chopped mixed nuts to garnish (about 50g (2 ozs))
- whipped cream
Note
A rather naughty ice cream sundae where vanilla ice cream is served with a hot chocolate fudge sauce, chopped mixed nuts and whipped cream. This recipe was taken and adapted slightly from Delia Smith's cookbook, Summer Collection.
Directions
| Step 1 | To make the ice cream, place all the ingredients into an ice cream maker and turn it on to churn for about 30 to 45 minutes. Spoon the ice cream into a freezer proof container and freeze until needed. Just before serving, take the ice cream out for a couple of minutes to soften slightly. (I made my ice cream in an ice cream maker, and not manually as Delia Smith suggests in her book) |
| Step 2 | To make the fudge sauce, pour the evaporated milk into a bowl that sits over a saucepan of boiling water and add the broken up chocolate pieces. Heat them together until the chocolate melts, and then continue to stir until you have a thick fudge sauce. |
| Step 3 | To serve the sundaes, scoop some ice cream into a serving bowl and then add some fudge sauce and chopped nuts, repeat again (3 scoops of ice cream per person) and then end with some whipped cream and more sauce and chopped nuts. |
