Orange Cream Pop Sundae

Save Recipe
  • Level: Easy
  • Total: 50 min (includes setting time)
  • Active: 20 min
  • Yield: 4 sundaes
Share This Recipe

Ingredients

2 pints vanilla ice cream

Orange Magic Chocolate Sauce, recipe follows

Chocolate-Dipped Clementine Segments, recipe follows

4 fresh mint sprigs 

Orange Magic Chocolate Sauce:

1/2 cup coconut oil

1 tablespoon corn syrup 

1 1/2 teaspoons orange or clementine zest 

5 drops orange gel food coloring 

1 1/4 cups chopped white chocolate or white chocolate chips 

Chocolate-Dipped Clementine Segments:

1/2 cup chopped dark chocolate or dark chocolate chips

2 clementines, peeled and separated into segments 

1/2 teaspoon flaky sea salt 

Directions

  1. Divide the ice cream among 4 bowls. Top the ice cream with the Orange Magic Chocolate Sauce; wait 30 seconds for the sauce to harden. Garnish each dish with 3 Chocolate-Dipped Clementine Segments and a sprig of mint.

Orange Magic Chocolate Sauce:

  1. Set up a double boiler by placing a small bowl over a small pot with a little bit of water, making sure the water does not touch the bottom of the bowl. Heat the pot over low heat and bring the water to a very light simmer.
  2. Combine the coconut oil, corn syrup, zest and food coloring in the bowl. Warm over low heat until the oil is melted. Allow the zest to steep in the oil for a few minutes. Turn off the heat, add the chocolate and let sit until the chocolate begins to melt. Whisk until well combined and smooth. Pour the sauce over your favorite ice cream and it will harden within 15 to 30 seconds.

Chocolate-Dipped Clementine Segments:

  1. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Set up a double boiler by placing a small bowl over a small pot with a little bit of water, making sure the water does not touch the bottom of the bowl. Heat the pot over low heat and bring the water to a very light simmer.
  3. Put the chopped chocolate in the bowl and heat, stirring occasionally, until melted. Remove from the heat.
  4. Carefully dip half of a clementine segment into the melted chocolate, letting the excess chocolate drip off. Place on the prepared baking sheet and sprinkle lightly with the sea salt. Repeat with remaining clementine segments. Let set about 30 minutes.