Recipe courtesy of Alex Guarnaschelli
Ice Cream Sundae Bar with Easy Butterscotch Sauce
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- Level: Easy
- Total: 25 min (includes cooling time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1197
- Total Fat
- 46 g
- Saturated Fat
- 19 g
- Carbohydrates
- 102 g
- Dietary Fiber
- 5 g
- Sugar
- 93 g
- Protein
- 9 g
- Cholesterol
- 69 mg
- Sodium
- 804 mg
This easy butterscotch sauce steals the show in a DIY ice cream bar! Made in minutes with butter, brown sugar, cream and a touch of vanilla, it’s rich, silky and irresistibly sweet. Drizzle it over scoops of your favorite ice cream and pile on the fun toppings—think chocolate cookies or rainbow sprinkles—for a playful, make-your-own sundae experience.
- Level: Easy
- Total: 25 min (includes cooling time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1197
- Total Fat
- 46 g
- Saturated Fat
- 19 g
- Carbohydrates
- 102 g
- Dietary Fiber
- 5 g
- Sugar
- 93 g
- Protein
- 9 g
- Cholesterol
- 69 mg
- Sodium
- 804 mg
Ingredients
Butterscotch Sauce:
Chocolate Whipped Cream:
To Assemble:
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Directions
- For the butterscotch sauce: Combine the butter, dark brown sugar, corn syrup and 1/4 cup heavy cream in a medium heavy-bottom saucepan over medium heat until the butter is melted and starts to bubble, about 2 minutes. Stir in the remaining 1/4 cup heavy cream until smooth. Transfer to a bowl, then stir in the vanilla and salt. Set aside to cool until slightly warm. (See Cook’s Note.)
- For the chocolate whipped cream: Whip the heavy cream, confectioners’ sugar and cocoa powder in a large bowl with an electric mixer on medium speed until medium peaks form.
- To assemble: Place 2 scoops of ice cream in a bowl. Top with your favorite toppings and serve immediately.
Cook’s Note
Cook's Note: Refrigerate any leftover sauce in an airtight container. Reheat the butterscotch by placing in a microwave-safe bowl and heating on high until smooth, about 90 seconds.
