Sundae Bar Recipes

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SUPER-CHOCOLATE SUNDAE CAKE BAR

Death by chocolate made easy: We use a boxed cake mix and good-quality, store-bought ice cream as the base for these build-your-own sundaes. The homemade chocolate sauce is super easy to make.

Provided by Food Network Kitchen

Categories     dessert

Time 6h15m

Yield 12 to 16 servings

Number Of Ingredients 13



Super-Chocolate Sundae Cake Bar image

Steps:

  • For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and coat it with cooking spray.
  • Beat the cake mix, oil, egg and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth. Let stand a few minutes until no longer tacky, and then pat into the prepared pan.
  • Bake until the edges are set, the cake has deflated and the top is no longer wet and shiny, 20 to 25 minutes. Let cool completely, about 1 hour.
  • Spread the softened ice cream over the cake in an even layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
  • For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat. Whisk periodically as the mixture comes to a gentle simmer. Simmer for 5 minutes, stirring occasionally. If the sauce starts to boil, turn down the heat. Cool 15 minutes before serving. Transfer to a bowl or small pitcher.
  • Let the cake stand at room temperature for about 20 minutes before serving.
  • Whip the cream with the sugar in a chilled medium bowl with an electric mixer until stiff peaks form. Spread the whipped cream over the ice cream layer to cover.
  • Use the foil to lift the cake out of the pan and place on a serving platter. Slice and serve along with the chocolate sauce and your favorite toppings, such as chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels.

Cooking spray, for coating aluminum foil
1 box chocolate cake mix for two 9-inch rounds (or your favorite flavor)
1/3 cup vegetable oil
1 large egg
5 cups chocolate ice cream, softened
1 1/2 cups cold heavy cream
1 tablespoon sugar
4 ounces semisweet chocolate, broken into large chunks
3/4 cup heavy cream
1/4 cup corn syrup
3 tablespoons unsalted butter
1/8 teaspoon kosher salt
Suggested toppings: chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels

TIN ROOF SUNDAE BARS

A Tin Roof Sundae is my all time favorite to order whenever I get a chance at an ice cream shop. This is a great substitute with some vanilla ice cream at home.

Provided by LAURIE

Categories     Bar Cookie

Time 42m

Yield 36 bars

Number Of Ingredients 7



Tin Roof Sundae Bars image

Steps:

  • Heat oven to 350.
  • Grease bottom only ox 13x9 pan.
  • In large bowl combine brownie mix, hot water, oil and egg.
  • Beat 50 strokes with spoon.
  • Spread in pan.
  • Bake 30 minutes.
  • Remove from oven and spread with marshmallow cream.
  • Sprinkle peanut over top.
  • Top with candy bar sections.
  • Return to oven for 2 minutes until chocolate is completely melted.
  • Spread to cover.
  • Cool completely.
  • Cut into 36 bars.

Nutrition Facts : Calories 209, Fat 12.1, SaturatedFat 2.4, Cholesterol 6.3, Sodium 144.2, Carbohydrate 23.6, Fiber 0.9, Sugar 5.4, Protein 3.6

1 (22 1/2 ounce) package deluxe brownie mix
1/2 cup very hot water
1/2 cup oil
1 egg
1 (7 ounce) jar marshmallow cream
1 1/2 cups salted peanuts
6 1/16 ounces milk chocolate candy bars, broken

BLACK-AND-WHITE SUNDAE BAR

This is less a recipe for a sundae bar, and more a recipe for for the two sauces that accompany, crunchy bittersweet chocolate (essentially a homemade chocolate shell) and salty tahini caramel. Both can be made and stored for at least a month (for whenever the craving strikes). It's hard to beat the creamy subtlety of vanilla ice cream to pair with them, but any ice cream of your choosing will work.

Provided by Alison Roman

Categories     ice creams and sorbets, sauces and gravies, dessert

Time 30m

Yield 8 to 12 servings

Number Of Ingredients 10



Black-and-White Sundae Bar image

Steps:

  • Make the chocolate sauce: Combine chocolate and coconut oil in a medium bowl, and place over a small pot of barely simmering water.
  • Melt, stirring occasionally, until no lumps remain and you've got an impossibly shiny, chocolaty sauce. (Alternatively, microwave in 30-second increments until the sauce is shiny and no lumps remain.) Season with salt and set aside.
  • Make the tahini caramel: Heat half the sugar in a medium pot over medium. Once the sugar starts to melt and liquefy, gently stir the sugar using a wooden spoon or heatproof spatula until it's a nice golden-brown color, 2 to 4 minutes. (You want this to happen slowly to prevent risk of burning.)
  • Scatter remaining sugar on top and cook until all the sugar is totally liquified and a dark amber color, like good maple syrup, 2 to 3 minutes.
  • Slowly add in 2/3 cup water, taking care not to add it all at once or the sugar will seize. Then, add the tahini, mixing to blend well. Bring the whole thing to as simmer, season with salt and remove from heat.
  • To serve, pour sauces (both will be spoonable or pourable at room temperature, no need to warm) over scoops of ice cream to suit your wants, needs, desires. Top with any combination of crumbled halvah, cocoa nibs, chopped chocolate, toasted sesame seeds, flaky salt or anything you might want on your ice cream at this moment.

8 ounces bittersweet chocolate, 60 to 72 percent, chopped (about 1 cup)
1 cup coconut oil
Kosher salt
1 cup granulated sugar
2/3 cup tahini
Kosher salt
2 pints vanilla ice cream
Halvah, crumbled
Cocoa nibs, chopped chocolate, toasted sesame seeds
Flaky sea salt

ICE CREAM SUNDAE BAR

Create a pop-up bar for teens that serves ice cream sundaes. Choose the flavours everyone likes and offer a range of toppings so guests can help themselves

Provided by Lulu Grimes

Categories     Dessert, Treat

Time 35m

Number Of Ingredients 12



Ice cream sundae bar image

Steps:

  • To make the cones, slowly melt the chocolate in a microwave or a bowl set over a pan of simmering water. Pour the sprinkles into a bowl. Dip the rim of a cone into the chocolate, shake off any excess, then dip it into the sprinkles. Leave upright to dry and repeat with the rest.
  • Make the chocolate sauce by heating and stirring the chocolate bars and cream together in a pan over a low heat. Keep warm and transfer to a squeezy bottle when needed.
  • To make the strawberry sauce, tip the berries into a pan with the sugar, vanilla, lemon juice and a splash of water. Heat gently until the strawberries start to release their juices. Mash or blend the contents of the pan, then push through a fine sieve to remove any pips. Leave to cool and transfer to a squeezy bottle or jug.
  • Arrange the ice cream tubs (lids off ) in a large bowl or bucket filled with ice. Arrange the cones, squeezy bottles and assorted sprinkles, sweets and berries in bowls alongside, so that the kids can help themselves, adding the toppings of their choice.

Nutrition Facts : Calories 391 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.24 milligram of sodium

3tubs of ice cream
2bags of ice
assorted sprinkles, sweets and berries
400g strawberries , hulled
100g golden caster sugar
1 tbsp vanilla extract
1 lemon , juiced
2 large Mars bars or other chocolate caramel bars, chopped
200ml whipping cream
150g white, milk or dark chocolate
1tub sprinkles
8 ice cream cones

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