Spicy Ginger Sundaes with Five-Spice Crisps
- Level: Intermediate
- Yield: 2 sundaes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1435
- Total Fat
- 63
- Saturated Fat
- 37
- Carbohydrates
- 216
- Dietary Fiber
- 5
- Sugar
- 160
- Protein
- 11
- Cholesterol
- 156
- Sodium
- 1111
- Total: 1 hr (includes cooling time)
- Active: 15 min
Ingredients
4 scoops vanilla coconut milk ice cream
6 tablespoons Spicy Ginger Caramel, recipe follows
1/4 cup toasted coconut chips
Two Five-Spice Crisps, recipe follows, broken into pieces
Canned whipped cream, for serving
Spicy Ginger Caramel
2 tablespoons salted butter
2 tablespoons grated ginger
1 teaspoon sambal
1/2 cup packed coconut sugar
1/4 cup heavy cream
Pinch kosher salt
Five-Spice Crisps
1 cup sugar
1 mounded tablespoon Chinese five-spice powder
4 fajita-size flour tortillas
4 tablespoons salted butter, melted
Directions
- Divide the ice cream between two bowls or sundae glasses. Top with the ginger caramel and coconut chips. Add the crisps to the edge of each bowl or glass and finish each with a dollop of whipped cream. Dive in.
Spicy Ginger Caramel
- Melt the butter in a small saucepan over medium-high heat. Add the ginger and sambal and cook for a minute to release the flavor. Add the coconut sugar, cream and salt. Cook while whisking gently until thick and smooth, about 5 minutes. Remove from the heat. Use warm or cool and store in an airtight container in the refrigerator.
Five-Spice Crisps
- Preheat the oven to 350 degrees F.
- Mix the sugar and five-spice powder together in a small bowl.
- Add the tortillas to a sheet pan and brush the tops with half of the melted butter. Sprinkle the tortillas with half of the sugar mixture. Flip and repeat with the remaining butter and sugar mixture.
- Bake until very crisp and golden, 15 to 17 minutes. Remove from the oven and let cool completely. Break apart and eat as a snack or with your favorite ice cream.