Recipe courtesy of Lori Longbotham
Recipe courtesy of Lori Longbotham
Show:
Sara's Secrets
Black-and-White Sundaes
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 4 servings
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 4 servings
Ingredients
1/3 cup Easiest Marshmallow Sauce, recipe follows
1/3 cup Cool Chocolate Sauce, or store-bought chocolate sauce, recipe follows
1 pint chocolate ice cream
1 pint vanilla ice cream
Slightly sweetened whipped cream
Cool Chocolate Sauce:
1 (12-ounce) package semisweet chocolate chips or 12 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup heavy cream
Pinch salt
Easiest Marshmallow Sauce:
1 (7 1/2-ounce) jar marshmallow cream
Directions
- Spoon 1 tablespoon of each of the sauces into each of 4 shallow serving dishes, placing them next to each other. Place a scoop of the chocolate ice cream on the marshmallow sauce and a scoop of the vanilla on the chocolate sauce. Top each scoop of chocolate ice cream with marshmallow sauce and each scoop of vanilla with chocolate sauce.
- Add a dollop of the whipped cream to each scoop and serve immediately.
Cool Chocolate Sauce:
Yield:
2 cups
- Melt the chocolate with the cream, 6 tablespoons water, and the salt in a heatproof bowl set over a saucepan of simmering water, stirring until smooth.
- Use immediately, or let cool to room temperature, transfer to a glass jar, and refrigerate, tightly covered, for up to 2 months. Shake well before serving chilled, or gently reheat before serving.
Easiest Marshmallow Sauce:
Yield:
1 1/3 cups
- With a rubber spatula, scrape the marshmallow cream into a bowl. Add 3 tablespoons of warm water to the jar, screw on the lid, and shake hard. Add the liquid to the bowl and whisk until smooth. Thin the sauce with 1 to 2 tablespoons water if necessary. Use immediately or transfer to a glass jar and store at room temperature, tightly covered, for up to 3 months. Serve at room temperature.
