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5 Ways to Spice Up Your Sundaes
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5 Ways to Spice Up Your Sundaes

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Ice cream sundaes are always a yes, no matter the temperature or state of your diet. The classic ice cream sundae however, can lose its shine quickly - you can only eat so much maraschino cherry and hot fudge (or can you?).

Regardless, here are a few ways to spice up your sundaes on those treat-yourself days.

 

1. Combine two of your favorites: S’mores + a Sundae from Delish.com

sundae

Photo courtesy delish.com

What You’ll Need:

• 4 scoops vanilla ice cream

• 1 hot fudge

• 1 marshmallow topping

• 4 graham crackers, broken into pieces

Whipped cream

How to Do it:

1. Scoop ice cream into the bottom of two sundae bowls. Top with marshmallow topping and hot fudge.

2. Sprinkle graham crackers over the top.

3. Finish the sundae with whipped cream.

 

2. Make your sundae bowl a Brownie with the help of half-bakedbaker.com

Photo courtesy half-bakedbaker.com

What You’ll Need:

• 1 recipe of brownie cookie ( I used Hershey's brownies and followed the brownie cookie recipe)

• Oven proof bowls that nest inside one another. (one needs to be a little smaller than the other.)

How to Do it:

1. Spray the inside of the larger bowl and the out side of the smaller bowl with cooking spray

2. Lightly press 3-4 tablespoons of the brownie cookie dough into the bottom of the larger bowl. Press the smaller bowl into the dough so that it starts to come up around the sides. As it cooks the dough will expand to the top of the bowl. (If you put too much dough into the bottom of the large bowl it will cook over.)

 3. Bake in a 350 degree oven for 20 minutes. Remove the bowl(s) from the oven and carefully twist the small bowl to free them from the dough then remove it. Return to the oven and continue to bake the cookie bowls for 5 minutes of so until the inner bottom of the cookie bowl finishes cooking.

4. When the bowls are cool enough to handle, cut off any dough that’s over flowed the edge and, very carefully, run a pairing knife along the sides, gently lifting up to free the bottom of the cookie bowl. Cool completely.

5. Fill the bowls with ice cream and the toppings of your choice!

 

3. Try putting olive oil on your sundae, as per recommendation from the kitchn.

Olive Oil Lemon

Photo courtesy thekitchn.com

What You’ll Need:

1 pint vanilla ice cream

2 tablespoons extra virgin olive oil

zest from 1 organic lemon

1/4 teaspoon coarse, flakey sea salt

How to Do it:

1. Place one scoop of ice cream in the bottom of a jar, or ice cream dish.

2. Tamp down the ice cream gently with a cocktail muddler or the back of a spoon.

3. Drizzle 1/2 teaspoon olive oil on top.

4. Add a few pinches lemon zest and a tiny pinch of salt.

5. Repeat these layers two more times. Serve immediately, or freeze until ready to serve.

 

4. Drizzle honey on your ice cream.

No recipe here! Just drizzle some honey over your ice cream for a healthier option than fudge that gets super chewy and delicious on top of a cold treat. You’re welcome.

not so humble pie

Photo courtesy notsohumblepie.blogspot.com

 

5. Make it movie ready: Throw some popcorn on it with the help of Bon Appetit.

popcorn crunch sundae

Photo courtesy of bonappetit.com

What You’ll Need:

• Popcorn Crunch

• 6 tablespoons unsalted butter, cut into ½-inch pieces, plus more for pan

• 3 cups popped popcorn

• ½ cup salted roasted peanuts

• ¾ cup sugar

• 2 tablespoons light corn syrup

Fudge Sauce

• ⅓ cup sugar

• ¼ cup natural unsweetened cocoa powder

• 3 tablespoons light corn syrup

• ¼ cup (½ stick) unsalted butter

1 ounce semisweet chocolate, chopped

• ½ teaspoon vanilla extract

• ⅛ teaspoon kosher salt

• 2 pints dulce de leche ice cream

 

How to do it:

Popcorn Crunch

1. Coat a rimmed baking sheet with butter; set aside. Combine popcorn and peanuts in a large mixing bowl.

2. Bring sugar, corn syrup, and 2 tablespoons water to boil in a medium saucepan, stirring to dissolve sugar. Add 6 tablespoons butter and stir until melted. Continue cooking, stirring often, until caramel is a deep amber color, 10-12 minutes.

3. Working quickly, pour caramel over popcorn and peanuts and, using a heatproof spatula, mix to coat. Transfer to prepared baking sheet and let cool completely. Break into pieces.

Fudge Sauce

1. Whisk sugar, cocoa powder, corn syrup, and 1/4 cup water in a small saucepan until smooth. Bring just to a simmer over medium heat. Remove from heat; mix in butter, chocolate, vanilla, and salt until smooth. Cover to keep warm.

2. Serve ice cream topped with popcorn crunch and fudge sauce.

3. Do Ahead: Popcorn crunch and fudge sauce can be made 1 week ahead. Store popcorn crunch airtight at room temperature. Cover and chill fudge sauce. Reheat before using.

 

So, how will you spice up your sundaes this summer? Tell us in the comments below!

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