If you were looking for an excuse to treat yourself, look no further, you have found that excuse. In honor of National Sundae Day, we’ve concocted the dreamiest, creamiest, alcoholic sundae recipes that are sure to satiate your sweet tooth. All with easy to follow instructions, that make it hard to fudge up. Pun intended.
Enjoy one of the delectable goodies below, and be sure to stock up at Spec’s to help finish crafting your confectionary cocktail!
Take your childhood fantasy trip to Willy Wonka’s Chocolate Factory, and combine it with the refreshing taste of a piña colada and you’d have this confectionary work of art.
Coconutty Rum Hot Fudge Shake
2 cups coconut milk coconut ice cream
1 cup full-fat canned coconut milk
¼ cup coconut rum
½ cup hot fudge, plus extra for drizzling
¼ cup toasted flaked coconut
1 cherry for garnish
Add the ice cream, milk, rum and coconut extract to a blender and blend until smooth. Pour the hot fudge evenly between two glasses – add some to the bottom and around the sides of the glass. Pour the milkshake into the glasses and top with a generous swirl of whipped cream, a hot fudge drizzle, and a handful of toasted coconut. Garnish with a cherry.
The only thing better than celebrating with champagne is celebrating with champagne poured over a fruity sorbet. This mimosa-like treat is a must-try.
Cheery Champagne Sundaes
1 pint fruit sorbet
1 cup sparkling wine
2 slices store-bought pound cake
1 tsp sugar
First, begin by cubing the pound cake. Add it to a saute pan, sprinkle the sugar on top, and cook over low heat while stirring occasionally. It is done when the edges are golden brown and the sugar smells caramelized. Remove from heat to cool entirely. In each serving dish, scoop two slices of sorbet, and top with ½ cup sparkling wine. Add the pound cake cubes to each and serve.
You’ll fall in love with this rich creation of roasted strawberries, creamy vanilla, chocolate and coconut. If you can imagine being served dessert in heaven, it would probably be something very close to this.
Blushing Strawberry Sundae with Coconut Fudge
4 scoops vanilla ice cream
8 large whole strawberries
1 tsp coconut oil, melted
1 tsp sugar
1 oz bourbon
Coconut Hot Fudge Sauce
1 cup unsweetened coconut cream
2 tbsp corn syrup
8 oz dark chocolate
Pinch of kosher salt
Chopped roasted pistachios for garnish
For the Roasted Strawberries:
Preheat the oven to 425 degrees. On a sheet pan, place a sheet of foil. Toss the strawberries with the teaspoon of melted coconut oil. And roast for 15 minutes until they are golden brown
and bursting. Empty them into a food processor with the sugar and the bourbon and puree until you have a sauce. While the Strawberries are roasting make the Coconut Hot Fudge Sauce.
For Coconut Hod Fudge:
In a small pan, heat the cream until it is simmering. Turn the heat off the pan and add the corn syrup, dark chocolate and the pinch of salt. Whisk until smooth.
Scoop the vanilla ice cream into a bowl and top with the boozy roasted strawberry sauce and then the coconut hot fudge sauce and a sprinkle of toasted pistachios. Serve immediately and