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A child's hand holding an ice cream sundae

Ice cream sundae bar

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Create a pop-up bar for teens that serves ice cream sundaes. Choose the flavours everyone likes and offer a range of toppings so guests can help themselves

  • Gluten-free
Nutrition: Per average ice-cream cone
NutrientUnit
kcal391
fat20g
saturates12g
carbs47g
sugars40g
fibre1g
protein5g
salt0.24g
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Ingredients

  • 3tubs of ice cream
  • 2bags of ice
  • assorted sprinkles, sweets and berries

For the strawberry sauce

  • 400g strawberries , hulled
  • 100g golden caster sugar
  • 1 tbsp vanilla extract
  • 1 lemon , juiced

For the chocolate sauce

  • 2 large Mars bars or other chocolate caramel bars, chopped
  • 200ml whipping cream

For the chocolate sprinkle cones

  • 150g white, milk or dark chocolate
  • 1tub sprinkles
  • 8 ice cream cones

Method

  • STEP 1

    To make the cones, slowly melt the chocolate in a microwave or a bowl set over a pan of simmering water. Pour the sprinkles into a bowl. Dip the rim of a cone into the chocolate, shake off any excess, then dip it into the sprinkles. Leave upright to dry and repeat with the rest.

  • STEP 2

    Make the chocolate sauce by heating and stirring the chocolate bars and cream together in a pan over a low heat. Keep warm and transfer to a squeezy bottle when needed.

  • STEP 3

    To make the strawberry sauce, tip the berries into a pan with the sugar, vanilla, lemon juice and a splash of water. Heat gently until the strawberries start to release their juices. Mash or blend the contents of the pan, then push through a fine sieve to remove any pips. Leave to cool and transfer to a squeezy bottle or jug.

  • STEP 4

    Arrange the ice cream tubs (lids off ) in a large bowl or bucket filled with ice. Arrange the cones, squeezy bottles and assorted sprinkles, sweets and berries in bowls alongside, so that the kids can help themselves, adding the toppings of their choice.

Goes well with

Recipe from Good Food magazine, June 2017

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A star rating of 3 out of 5.2 ratings
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