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Creme de Menthe Sundae with Homemade Chocolate Sauce

  • Level: Easy
  • Total: 1 hr 15 min (includes cooling and chilling times)
  • Active: 15 min
  • Yield: 4 servings
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8 scoops vanilla ice cream

Homemade Chocolate Sauce, recipe follows

Creme de menthe syrup, for drizzling 

1/2 cup raspberries

Homemade Chocolate Sauce:

3 tablespoons honey

1/2 cup Dutch-process cocoa powder 

Pinch kosher salt 

1 teaspoon vanilla 


  1. Add 2 scoops of ice cream to 4 bowls. Drizzle each with some of the Homemade Chocolate Sauce and creme de menthe syrup. Top with a few of the raspberries. Serve immediately.

Homemade Chocolate Sauce:

  1. Put 3/4 cup water and the honey in a saucepan and bring to a boil over medium heat, stirring so that the honey dissolves; remove from the heat.
  2. Add the cocoa powder and salt to a heatproof bowl. Add a few tablespoons of the honey-water mixture to the cocoa powder. Whisk to create a thick but smooth liquid. Add the cocoa mixture back to the remaining honey-water mixture in the pan. Bring the whole mixture up to a simmer and let cook until slightly thickened, about 3 more minutes. Stir in the vanilla. Let cool completely, then refrigerate (the sauce thickens as it cools and chills).

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