Cherry and Chocolate Fudge Ice Cream Sundae Recipe

Cherry and Chocolate Fudge Ice Cream Sundae Recipe

Perfect for sharing or enjoying side-by-side, create the perfect summer indulgence with our cherry and chocolate fudge ice cream sundae.

Prep time: 5 minutes

Cook time: 15 minutes

Servings: 4 people

Preparation

  1. Combine the cherries, maple syrup and lemon zest along with 4 tbsp water in a medium saucepan over a medium-high heat.
  2. Bring to a boil, then reduce the heat slightly and simmer for about 8 minutes, until the cherries have softened slightly but are still holding their shape. 
  3. Spoon out 1 tbsp of the liquid from the pan into a small bowl and add the cornflour.
  4. Stir until the flour has completely dissolved, then add this mixture to the pan. Simmer for 1-2 minutes, until the liquid has thickened. Set aside while you make your chocolate sauce.
  5. For the chocolate sauce, combine the cream, golden syrup, caster sugar, cocoa powder and half the chocolate in a small pan. Bring just to a simmer over a medium heat, stirring continuously.
  6. Put the remaining chocolate and the butter into a bowl and pour over the hot chocolate mixture.
  7. Leave to stand for 1 minute, then stir to combine.
  8. Put a generous spoonful of the cherry mixture on the bottom of 4 tall glasses.
  9. Add a scoop of vanilla ice cream and drizzle with a generous spoonful of chocolate fudge sauce.
  10. Divide the remaining cherry mixture between the glasses before adding another scoop of ice cream.
  11. Top each sundae with a spray of cream, a sprinkle of the chopped nuts and one whole cherry on top.

 

  1. Flavour Swaps
  2. Chocolate ice cream or salted caramel work well here too.
  3. Instead of using lemon zest try orange zest in the cherry sauce, or add a pinch of spice (such as cinnamon) instead.
  4. Tip: The chocolate sauce can be made up to three days in advance and stored in an airtight container in the fridge. Reheat gently in a pan until warm before serving.

 

Ingredients

For the Cherry Sauce
500g fresh cherries, pitted, plus 4 to serve
2 tbsp maple syrup
1/2 lemon, zested
1 tsp cornflour


For the Chocolate Fudge Sauce
40ml double cream
30g golden syrup
20g golden caster sugar
1 1/2 tbsp cocoa powder, sifted
40g dark chocolate, around 70% cocoa solids, roughly chopped
10g unsalted butter


To Finish
400g vanilla ice cream
40g spray cream
2 tbsp roasted and chopped hazelnuts
4 whole cherries

 

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Ingredients

For the Cherry Sauce
500g fresh cherries, pitted, plus 4 to serve
2 tbsp maple syrup
1/2 lemon, zested
1 tsp cornflour


For the Chocolate Fudge Sauce
40ml double cream
30g golden syrup
20g golden caster sugar
1 1/2 tbsp cocoa powder, sifted
40g dark chocolate, around 70% cocoa solids, roughly chopped
10g unsalted butter


To Finish
400g vanilla ice cream
40g spray cream
2 tbsp roasted and chopped hazelnuts
4 whole cherries

 

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Preparation

  1. Combine the cherries, maple syrup and lemon zest along with 4 tbsp water in a medium saucepan over a medium-high heat.
  2. Bring to a boil, then reduce the heat slightly and simmer for about 8 minutes, until the cherries have softened slightly but are still holding their shape. 
  3. Spoon out 1 tbsp of the liquid from the pan into a small bowl and add the cornflour.
  4. Stir until the flour has completely dissolved, then add this mixture to the pan. Simmer for 1-2 minutes, until the liquid has thickened. Set aside while you make your chocolate sauce.
  5. For the chocolate sauce, combine the cream, golden syrup, caster sugar, cocoa powder and half the chocolate in a small pan. Bring just to a simmer over a medium heat, stirring continuously.
  6. Put the remaining chocolate and the butter into a bowl and pour over the hot chocolate mixture.
  7. Leave to stand for 1 minute, then stir to combine.
  8. Put a generous spoonful of the cherry mixture on the bottom of 4 tall glasses.
  9. Add a scoop of vanilla ice cream and drizzle with a generous spoonful of chocolate fudge sauce.
  10. Divide the remaining cherry mixture between the glasses before adding another scoop of ice cream.
  11. Top each sundae with a spray of cream, a sprinkle of the chopped nuts and one whole cherry on top.

 

  1. Flavour Swaps
  2. Chocolate ice cream or salted caramel work well here too.
  3. Instead of using lemon zest try orange zest in the cherry sauce, or add a pinch of spice (such as cinnamon) instead.
  4. Tip: The chocolate sauce can be made up to three days in advance and stored in an airtight container in the fridge. Reheat gently in a pan until warm before serving.