Ice Cream Sundaes
Brownie Cake Sundaes with Pecan-Ice Cream Balls
Instead of making his brownies in one big pan, Atlanta chef Ford Fry bakes them in muffin cups, so each one has the perfect ratio of crusty outside to moist, fudgy interior.
Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons
This is an excellent grown-up version of an ice cream sundae, made with lush nectarines cooked in bourbon. The best part: the crisp, buttery pound-cake croutons.
Apple-Butter Ice Cream with Ginger-Chocolate Ganache
Folding apple butter into vanilla ice cream is a great way to add elegance. Adam Erace also adds grated ginger to melted chocolate to make a fast sundae topping; for a more caramel-like sauce, substitute dulce de leche for the melted chocolate.
German Chocolate Cake Sundae
Like many pastry chefs, Ghaya Oliveira loves taking classic desserts, breaking them down into their components and reconfiguring them. This approach inspired Grace Parisi to transform a traditional recipe for German chocolate cake into an elegant and incredibly delicious ice cream sundae.
When apples are in season, Food & Wine's Justin Chapple chops them up and mixes them into a buttery brown sugar caramel.
Best-Ever Banana Splits
What makes these banana splits so good is the insanely fudgy chocolate sauce coupled with the light, crunchy almond topping.
Chocolate-Peanut Butter Brownie Banana Splits
Pastry chef Hedy Goldsmith created this stupendous dessert, in which fudgy peanut butter brownies get topped with bananas caramelized in dulce de leche and served with scoops of vanilla ice cream, whipped cream and her house-made peanut brittle.
Graham Cracker Ice Cream Sundaes with Raspberries
Pastry chef Tara Lane created this ridiculously simple ode to the classic campfire dessert s’mores. She folds nutty graham cracker crumbs into vanilla ice cream and adds a splash of balsamic vinegar to the luscious brown butter sauce.
Caramel-Passion Fruit Sundaes
To make these layered, free-form sundaes quickly, use store-bought caramel or butterscotch sauce. As a variation, substitute ginger cookies for the chocolate wafers.
Dulce de Leche Roasted Banana Split
Roasted Peaches with Mascarpone Ice Cream
“Every house has an herb garden,” says Daniel Humm of Ticino, the southern region of Switzerland. Accordingly, he infuses roasted peaches with honey-rosemary syrup. The mascarpone in the ice cream reveals the strong Italian influence on Ticino’s cuisine.
Classic Butterscotch Sauce
F&W’s Grace Parisi experiments with ever-versatile caramel in making this sticky sauce.
Vietnamese Coffee Sundaes with Crushed Peanut Brittle
The Vietnamese love drinking superstrong iced coffee combined with copious amounts of sweetened condensed milk. Joanne Chang created this simple ice cream sundae as a way to enjoy the same flavors. Shards of peanut brittle made with a generous pinch of cinnamon add great flavor and crunch.
Apple Pie Sundaes with Cheddar Crust Shards
Using a slightly tart apple, like a Granny Smith or Pink Lady, is key to this frozen-yogurt sundae; sautéing brings out the fruit’s sweetness. The crispy, salty cheddar crisps that accompany the sundaes are as good with cocktails as they are with desserts.
Caramelized Pineapple Sundaes with Coconut
Kerry Simon tops creamy frozen yogurt with chunks of caramelized pineapple and slivers of fresh coconut, but toasted, shredded coconut is just as delicious. Another variation: Swap out the pineapple for bananas and garnish with the Japanese herb shiso.
“My passion for halvah (the sesame-seed candy) is no secret. I love its crunchy, gritty, nutty flavor. I first started eating it in Paris at the pâtisseries orientales: the Middle Eastern sweet shops in the fifth arrondissement, near La Sorbonne. The flavor of halvah works well with caramel. Sesame is the new vanilla!”
The sesame-flavored ice cream for this sundae is fun and unique, but store-bought vanilla ice cream is delicious, too.
Recipe reprinted from The Perfect Finish by Bill Yosses. Copyright © 2010 by Bill Yosses. With the permission of the publisher, W.W. Norton & Company, Inc.
Roasted Pear Sundaes with Balsamic-Caramel Sauce
High-quality balsamic vinegar is dense and complex, so a little goes a long way in this sweet-tangy caramel sauce, which is also great drizzled over fresh fruit.
Butter-Pecan Blondie Sundaes with Creamy Caramel Sauce
Pastry chef Bob Truitt loves anything that includes caramel and ice cream. “But there always needs to be a crunch,” he says. So he makes pecan-studded blondies the base for this sundae and adds a garnish of candied pecans.