Print This Article

Print

Rocky Road Sundae

icecr_00466_t.jpg
Martha Stewart Living, July/August 1999 http://www.marthastewart.com/313521/rocky-road-sundae
Yield Makes 4

Ingredients

    • 1/2 cup hazelnuts
    • 8 scoops (about 1 pint) chocolate ice cream
    • 4 scoops (about 1/2 pint) coffee ice cream
    • 1 cup <u>Chocolate Sauce</u>
    • 3/4 cup <u>Marshmallow Sauce</u>
    • 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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.