Ice Cream Sundae

Firm ice cream scoops topped with a warm, glossy chocolate sauce. Toasted hazelnut crunch contrasts with the creamy whipped cream.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 1074
• Protein: 17 g
• Carbs: 86 g
• Fat: 72 g

Ingredients

• 200 g Dark chocolate ( finely chopped )
• 200 ml Cream ( liquid )
• 60 g Hazelnut ( crushed )
• 40 g Almond with skin ( slivered )
• 100 g Whipped cream ( firm )
• 20 g Multicolored vermicelli optional
• 400 g Vanilla ice cream ( scooped )
• 400 g Chocolate ice cream ( scooped )

Instructions

1. Roasting the nuts

   Heat a dry pan. Add the hazelnuts and almonds. Stir until a toasted aroma is released and the hazelnut skins begin to color.

2. Preparing the chocolate sauce

   Bring the cream to a boil in a small saucepan. Pour over the chopped chocolate in a bowl. Mix from the center until you get a smooth texture that coats the back of a spoon.

3. Plating

   Place the scoops of vanilla and chocolate ice cream in a chilled bowl. Generously pour the warm sauce over them, add a rosette of whipped cream, then sprinkle with nuts and sprinkles.

Chef's tips

• Place your bowls in the freezer 15 minutes before serving to prevent the ice cream from melting too quickly when it hits the warm sauce.
• Don't overheat the chocolate sauce; it should be lukewarm so it doesn't instantly liquefy the whipped cream.

Storage

Enjoy immediately. The chocolate sauce can be stored for 3 days in the fridge and gently reheated in a double boiler.