Recipe courtesy of Gina Neely
and
Pat Neely
Recipe courtesy of Gina Neely
and
Pat Neely
Episode:
Somethin' Outta Nothin'
"Everything But The Kitchen Sink" Sundaes
Getting reviews...
- Level: Easy
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1072
- Total Fat
- 62 g
- Saturated Fat
- 34 g
- Carbohydrates
- 125 g
- Dietary Fiber
- 3 g
- Sugar
- 100 g
- Protein
- 10 g
- Cholesterol
- 167 mg
- Sodium
- 294 mg
- Level: Easy
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1072
- Total Fat
- 62 g
- Saturated Fat
- 34 g
- Carbohydrates
- 125 g
- Dietary Fiber
- 3 g
- Sugar
- 100 g
- Protein
- 10 g
- Cholesterol
- 167 mg
- Sodium
- 294 mg
Ingredients
Directions
- Caramel sauce: Heat the sugar in a heavy saucepan over low heat, stirring occasionally for about 7 minutes. It will slowly turn golden brown. Carefully whisk in the whipping cream. Add butter and vanilla extract and cook for 1 more minute. Can be stored up to 2 weeks, if covered tightly and refrigerated.
- Scoop ice cream into 4 ice cream sundae bowls. Top with the crushed cookies, chocolate chips, chopped pecans and caramel sauce.
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