Rocky Road Sundae

  • Yield: Makes 4
Rocky Road Sundae

Source: Martha Stewart Living, July/August 1999

Ingredients

  • 1/2 cup hazelnuts
  • 8 scoops (about 1 pint) chocolate ice cream
  • 4 scoops (about 1/2 pint) coffee ice cream
  • 1 cup Chocolate Sauce
  • 3/4 cup Marshmallow Sauce
  • 2 1/2 ounces milk chocolate, cut into chunks

Directions

  1. Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until skins begin to split, about 10 minutes. Rub warm nuts with a clean kitchen towel to remove skins. Return nuts to tray; toast until fragrant and golden brown, 10 minutes more. Let cool.

  2. Place 2 scoops chocolate ice cream and 1 scoop coffee ice cream in each of four bowls. Top with chocolate and marshmallow sauces. Sprinkle with hazelnuts and milk chocolate chunks; serve.

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