WHIZZ-CHOC-POP SUPER SUNDAE
The addition of poppy candy makes this chocolate ice cream sundae really special - kids will love it
Provided by Good Food team
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- Gently heat the chocolate buttons and milk in a pan, stirring, until melted and saucy. Divide between 2 sundae glasses, saving a little for the top. Add the remaining ingredients, finishing with the reserved chocolate sauce, some popcorn, popping candy and a chocolate cigarillo.
Nutrition Facts : Calories 489 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 55 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE "SUNDAE" ICE POPS
Frozen treats are an excellent place to include healthier ingredients--almost anything in the form of an ice pop brings back the wide-eyed joy of childhood (and it takes a while to consume even just a few ounces!). I love making frozen pops with fruit purees and juices, but these are my favorite because they are creamy, chocolaty, and decadent. My kids think it's hilarious that they are eating avocado in their pop (oh, to be five...).
Provided by Melissa d'Arabian : Food Network
Time 8h15m
Yield 8 to 12 ice pops
Number Of Ingredients 8
Steps:
- To a blender add half the milk, half the evaporated milk, the avocado, banana, honey, cocoa and vanilla. Blend until well combined and smooth, about 30 seconds. Add the remaining milk and evaporated milk and blend for 10 seconds until well incorporated. Drizzle each popsicle mold with 1 teaspoon of chocolate syrup. Divide the milk mixture among the molds, filling each up 1/4-inch from the top. Cover the molds with the lid (insert ice-pop sticks if needed) and freeze overnight. To unmold, dip the mold into warm water for 30 seconds to loosen the ice pops.
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
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.
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