Ice Cream Sundaes & Toppings

Directions

Wash hands with soap and water.

Grilled Upside-Down Pineapple Sundae

1. In a small bowl, combine honey, butter and lime juice; brush both sides of 6 pineapple rings. Coat grill grate with non-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. 

Not Your Average Hot Fudge Sundae

1. In a medium saucepan over medium heat, combine corn syrup, heavy cream, olive oil and milk; cook, stirring occasionally, for 10 minutes or until mixture comes to a simmer. Remove from heat and add baking chocolate, sugar, salt and 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. 

Raspberry Brandy Sundae

1. In a medium saucepan over medium heat, combine 2 cups raspberries, sugar and brandy; bring to a simmer and cook for 5 minutes. Dissolve cornstarch in 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. 

Strawberry Balsamic Sundae

1. In a medium saucepan over medium heat, combine 2 cups chopped strawberries, sugar, white balsamic vinegar and 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. 

Salted Caramel Coffee Sundae

1. In a medium saucepan over medium heat, melt butter. Once melted, addbrown sugar, heavy cream, espresso powder and 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 vanilla extract; let cool.

2. Serve warm over scoops of vanilla or coffee ice cream, topped with whipped cream and crushed toffee pieces.

Blueberry Lemon Sundae

1. In a medium saucepan over medium heat, combine 2 cups blueberries, sugar, lemon juice and lemon zest; cook for 4 minutes. Dissolve cornstarch in 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. 

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!