Recipes for "sundae"

In a sundae glass, layer, from the bottom up:

Chocolate or fudge sauce, DREYER'S SLOW CHURNED® Peppermint Ice Cream, crushed candy canes or peppermint candies, brownies.

Stir together marshmallow creme and 1 to 2 tablespoons hot water in a bowl until smooth. Add enough food coloring to reach desired color.

Transfer ice cream to a large bowl. Stir with a wooden spoon to soften. Stir in blue marshmallow mixture to create a swirl. Cover and freeze at least 8 hours.

Divide ice cream between 8 bowls or sundae glasses. Top with strawberries.

Preheat grill for medium heat and lightly oil the grate.

Heat 6 tablespoons butter, white sugar, and nutmeg in a saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes. Brush pineapple spears with butter mixture.

Arrange pineapple on preheated grill and cover; grill until lightly browned, turning occasionally, 7 to 10 minutes. Transfer pineapple to a platter.

Melt remaining 1/2 cup butter in another saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a boil, stirring constantly. Remove from heat and add vanilla extract and salt. Serve pineapple topped with cream sauce and ice cream.

In a 10-inch skillet, heat oil over medium-high heat to 370 degrees or until a tortilla strip dropped in sizzles vigorously. Mix sugar and cinnamon in a small bowl. Set aside. Using tongs, slide one tortilla into the oil. Fry, turning once, until it stops sizzling and turns golden brown, about 2 minutes. Remove and set on paper towels lining a large wire rack set over a shallow pan. Sprinkle liberally with cinnamon sugar. Repeat with one tortilla at a time, then the tortilla strips. (Can be stored in foil or a large tin overnight.)

Up to 4 hours ahead, mix next 7 ingredients for salsa; refrigerate until ready to serve.

Put 3 small scoops of sorbet or ice cream on each tortilla. Top with fruit, garnish with tortilla strips and serve immediately.

Toss berries with sugar in a microwave safe bowl. Cook in the microwave for 40 seconds at full power until thawed.

Place chocolate chips and margarine in a microwave safe bowl. Cook in the microwave at 60% power for 45 seconds until melted. Use a fork to stir until smooth, then stir in soy milk until incorporated; set aside.

Spoon the soy yogurt into a small bowl, then spoon fruit overtop. Pour on chocolate sauce and sprinkle with nuts.

Preheat and grease a standard round waffle iron.

Whisk flour, sugar, baking powder, and salt together in a bowl. Stir warm milk, melted butter, egg, and vanilla extract together in a separate bowl; mix into flour mixture just until batter is smooth.

Scoop 1/2 cup batter into the preheated waffle iron; cook according to manufacturer's instructions, 2 to 4 minutes. Immediately remove waffle; drape and form around a rolling pin to create a taco shape. Cool to room temperature.

Mix white chocolate and coconut oil together in a microwave-safe bowl; heat in microwave until melted and smooth, about 1 minute. Whisk well.

Dip the open side of each waffle into the white chocolate mixture using the handle of a spatula to hold the waffle.

Sprinkle the sprinkles over white chocolate dipped area of waffle. Fill the waffles with strawberry ice cream and raspberry sorbet.

Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, about 1 minute.

Dip ends of taco shell into the melted chocolate. Dip in sprinkles. Scoop ice cream into taco shell. Top with candy-coated chocolate, chocolate sauce, caramel, whipped topping, and maraschino cherry.

Place 4 jars in the freezer.

Use a serrated knife to score around the bottom of the sugar cones, about 1 1/2 to 2 inches from the tip. Snap the tip off, and reserve.

Break or smash the rest of the cones into small pieces; transfer into a bowl.

Use the bottom of the Mason jar to trace 12 circles on a piece of parchment paper. Turn the paper over before using.

Add chocolate chips to a microwave-safe bowl. Remove 2 tablespoons to a smaller bowl and reserve.

Microwave chocolate chips for 30 seconds, then stir and continue to microwave, 10 to 15 seconds at a time, until chocolate is hot and will liquefy when stirred. Stir in reserved chocolate chips, and continue to stir until completely melted.

Transfer at least 1 rounded teaspoon chocolate into the center of each circle on the parchment, and spread evenly to the outline. Dip the base of each reserved cone tip into chocolate; set each one upright in the center of 1 of the chocolate circles.

Sprinkle chopped peanuts onto the exposed chocolate of all 12 circles. Let sit until completely cooled and firm, 30 to 60 minutes.

Spoon remaining melted chocolate over the bowl of crushed cones and stir to coat. Spread out in a single layer on a piece of parchment; let cool until firm.

To assemble each jar, make 2 layers of ice cream, cone pieces, and peanut chocolate circles, filling the jar about 2/3 full. Add a top layer of ice cream, filling nearly to the rim of the jar; top with a chocolate peanut circle containing a cone.

As each jar is assembled, transfer quickly into the freezer. Cover loosely and let freeze for 1 hour before serving for best results.