How to Set Up an Ice Cream Sundae Bar
A simple, elegant sundae bar for six, ready in fifteen minutes with no cooking required
Servings 6 people
Cost 24
Equipment
- Ice cream scoop
- 6 sundae or coupe glasses
- 4 to 6 small bowls or ramekins
- Small serving spoons
- Small jug for warmed sauce
- Shallow tray (for ice, if serving outdoors)
Ingredients
- 3 1 litre tubs ice cream vanilla bean, dark chocolate, one flavour of choice
- 1 jar good chocolate or salted caramel sauce
- 100 g toasted flaked almonds or crushed honeycomb
- 200 g fresh raspberries or halved cherries
- 300 ml double cream whipped, or crème fraîche
- Sprinkles
- 10 ice cream cones optional
- Cardstock and adhesive glue dots for cone wraps, optional
Instructions
- Toast the nuts and cool completely. Can be done a day ahead and stored in an airtight jar.
- Whip the cream to soft peaks and chill. Prepare fruit and decant sprinkles into small bowls.
- Warm the sauce by standing a jug in a bowl of hot water for 5 minutes.
- Make the cone wraps if using: cut cardstock into 12cm x 8cm strips, curve around each cone base, secure with a glue dot.
- Arrange tubs at the back, toppings in a row in front, glasses stacked to one side. Add height with a cake stand or upturned bowl.
- Remove ice cream from the freezer 10 minutes before serving. If outdoors, sit the tubs in a tray of ice.
Notes
Six toppings is the sweet spot. Serve in glass rather than bowls. For an adult version, add a pot of hot espresso for affogato and a bottle of amaretto alongside.