Cherry and chocolate fudge ice cream sundae recipe
For the ultimate nostalgia trip, this cherry and chocolate fudge ice cream sundae is sure to please. There is no better dessert to serve this summer and you can always add a splash of Amaretto for a grown-up treat. See method
For the cherry sauce
- 500g fresh cherries, pitted, plus 4 to serve
- 2 tbsp maple syrup
- ½ lemon, zested
- 1 tsp cornflour
For the chocolate fudge sauce
- 40ml double cream
- 30g (1oz) golden syrup
- 20g (3/4oz) golden caster sugar
- 1½ tbsp cocoa powder, sifted
- 40g dark chocolate, around 70% cocoa solids, roughly chopped
- 10g unsalted butter
- 400g vanilla ice cream
- 40g spray cream
- 2 tbsp roasted and chopped hazelnuts
- 4 whole cherries
Each serving contains
of the reference intake
- Combine the cherries, maple syrup and lemon zest along with 4 tbsp water in a medium saucepan over a medium-high heat. Bring to a boil, then reduce the heat slightly and simmer for about 8 minutes, until the cherries have softened slightly but are still holding their shape.
- Spoon out 1 tbsp of the liquid from the pan into a small bowl and add the cornflour. Stir until the flour has completely dissolved, then add this mixture to the pan. Simmer for 1-2 minutes, until the liquid has thickened. Set aside while you make your chocolate sauce.
- For the chocolate sauce, combine the cream, golden syrup, caster sugar, cocoa powder and half the chocolate in a small pan. Bring just to a simmer over a medium heat, stirring continuously.
- Put the remaining chocolate and the butter into a bowl and pour over the hot chocolate mixture. Leave to stand for 1 minute, then stir to combine.
- Put a generous spoonful of the cherry mixture on the bottom of 4 tall glasses. Add a scoop of vanilla ice cream and drizzle with a generous spoonful of chocolate fudge sauce. Divide the remaining cherry mixture between the glasses before adding another scoop of ice cream. Top each sundae with a spray of cream, a sprinkle of the chopped nuts and one whole cherry on top.
Chocolate ice cream, clotted cream or salted caramel work well here too.
Instead of using lemon zest try orange zest in the cherry sauce, or add a pinch of spice (such as cinnamon, nutmeg or allspice) instead.
For a grown-up twist, add a splash of Amaretto, once you remove the pan from the heat.
Tip: The chocolate sauce can be made up to three days in advance and stored in an airtight container in the fridge. Reheat gently in a pan until warm before serving.
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