Rocky-Road Sundae


Scoops of chocolate and coffee ice cream get ladled with chocolate and marshmallow sauces, then topped with toasted hazelnuts and chunks of chocolate in this Rocky Road-inspired sundae that's smooth sailing.


  • ½ cup hazelnuts

  • 8 scoops (about 1 pint) chocolate ice cream

  • 4 scoops (about ½ pint) coffee ice cream

  • 1 cup Chocolate Sauce

  • ¾ cup Marshmallow Sauce

  • 2 ½ 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.

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