Ice Cream Sundaes & Toppings

Directions

Note: Wash hands with soap and water.
Grilled Upside-Down Pineapple Sundae
1. In a small bowl, combine 3 Tbsp. Big Y honey, 3 Tbsp. melted Big Y butter and 1 Tbsp. fresh lime juice; brush both sides of 6 pineapple rings. Coat grill grate with Big Y no-stick cooking spray and preheat to high. Add pineapple slices and grill for 1 minute per side or until slightly charred; remove from grill and let cool. Once cool, cut into chunks.
2. Serve over scoops of vanilla ice cream with whipped cream and shredded coconut. Serves: 6
Not Your Average Hot Fudge Sundae
1. In a medium saucepan over medium heat, combine ¼ cup corn syrup, ¼ cup Big Y heavy cream, 6 Tbsp. olive oil and 5 Tbsp. Big Y whole milk; cook, stirring occasionally, for 10 minutes or until mixture comes to a simmer. Remove from heat and add 4 oz. bittersweet baking chocolate, 1 tsp. Big Y sugar, ¼ tsp. kosher salt and ¼ tsp. cornstarch; let sit without stirring 2 minutes. Whisk until chocolate is melted and mixture is smooth.
2. Serve immediately over scoops of vanilla and chocolate ice cream, garnished with rolled crème filled wafer cookies and chocolate shavings. Serves: 6

Raspberry Brandy Sundae
1. In a medium saucepan over medium heat, combine 2 cups raspberries, ½ cup Big Y sugar and 1 Tbsp. brandy; bring to a simmer and cook for 5 minutes. Dissolve ½ tsp. cornstarch in 1 tsp. water; stir into berry mixture. Cook for 5 minutes or until sauce has thickened slightly; let cool. Once cool, stir in ½ cup raspberries.
2. Serve over scoops of French vanilla ice cream, garnished with rolled crème filled wafer cookies and mint leaves. Serves: 6
Strawberry Balsamic Sundae
1. In a medium saucepan over medium heat, combine 2 cups chopped strawberries, ¼ cup Big Y sugar, 1 Tbsp. aged white balsamic vinegar and 1 tsp. cornstarch; bring to a boil. Reduce heat to low and let simmer for 5 minutes or until slightly thickened; let cool.
2. Serve over scoops of vanilla ice cream, topped with whipped cream and sliced strawberries. Serves: 6

Salted Caramel Coffee Sundae
1. In a medium saucepan over medium heat, melt 5 Tbsp. Big Y unsalted butter. Once melted, add ½ cup packed Big Y light brown sugar, ? cup Big Y heavy cream, 1½ tsp. espresso powder and ½ tsp. sea salt; whisk until all the espresso powder has dissolved. Bring mixture to a slow boil, whisking constantly. Reduce heat to low and let simmer for 3 minutes, whisking constantly or until mixture thickens. Remove caramel sauce from heat and stir in 2 tsp. Big Y pure vanilla extract; let cool.
2. Serve warm over scoops of vanilla or coffee ice cream, topped with whipped cream and crushed toffee pieces. Serves: 6

Blueberry Lemon Sundae
1. In a medium saucepan over medium heat, combine 2 cups blueberries, ¼ cup Big Y sugar, 1 Tbsp. lemon juice and 1 tsp. lemon zest; cook for 4 minutes. Dissolve ½ tsp. cornstarch in 1 tsp. water; stir into berry mixture. Cook for 5 minutes or until sauce has thickened slightly; let cool. Once cool, stir in ½ cup blueberries.
2. Serve over scoops of vanilla ice cream. Serves: 6
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!