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
- Combine the cherries, maple syrup and lemon zest along with 4 tbsp water in a medium saucepan over a medium-high heat.
- 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.
- Spoon out 1 tbsp of the liquid from the pan into a small bowl and add the cornflour.
- 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.
- 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.
- Put the remaining chocolate and the butter into a bowl and pour over the hot chocolate mixture.
- Leave to stand for 1 minute, then stir to combine.
- Put a generous spoonful of the cherry mixture on the bottom of 4 tall glasses.
- Add a scoop of vanilla ice cream and drizzle with a generous spoonful of chocolate fudge sauce.
- Divide the remaining cherry mixture between the glasses before adding another scoop of ice cream.
- Top each sundae with a spray of cream, a sprinkle of the chopped nuts and one whole cherry on top.
- Flavour Swaps
- Chocolate ice cream or salted caramel work well here too.
- Instead of using lemon zest try orange zest in the cherry sauce, or add a pinch of spice (such as cinnamon) instead.
- 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