Rocky-Road Sundae

Scoops of chocolate and coffee ice cream ladled with chocolate and marshmallow sauces, then topped with toasted hazelnuts and chunks of chocolate. You may want to reverse the amounts of chocolate and coffee ice cream.

  • Yield: Makes 4
Rocky-Road Sundae

Source: Martha Stewart Living, July/August 1999


  • 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


  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 them 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 chocolate chunks; serve.


Be the first to comment!