Chocolate Sundaes

Rachel Allen combines hot and cold with big and bold in these sensational, saucy ice cream sundaes
By Rachel Allen
Chocolate Sundaes
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the toffee sauce

  • 110 g butter
  • 175 g brown sugar
  • 110 g sugar
  • 275 g golden syrup
  • 225 ml cream
  • 0.5 tsp vanilla extract

For the chocolate sauce

  • 110 g dark chocolate
  • 30 g butter
  • 40 ml water
  • 2 tbsp rum, brandy or Grand Marnier
  • 1 tsp grated orange zest

For the sundaes

  • 2 scoops vanilla ice cream
  • 2 scoops chocolate ice cream
  • 1 bananas, sliced
  • American cups hazelnuts, walnuts, or pecans, roasted and chopped
  • 2 tbsp whipped cream


1. Place the chocolate, butter and water in a small saucepan over a gentle heat and stir until the chocolate has melted. Do not let it boil. Add the liqueur and orange rind and stir well.

2. Put all the ingredients for the toffee sauce into a saucepan over a moderate heat and stir until the sugar has dissolved. Increase the heat and boil for four to five minutes, until the sauce is thick and smooth.

3. Take two sundae glasses, and place one scoop of vanilla ice cream in each, and then one scoop of chocolate ice cream.

4. Follow this with half of the sliced banana. Drizzle each sundae with one tablespoon of hot chocolate sauce, and one tablespoon of hot toffee sauce.

5. Sprinkle each with one tablespoon of toasted and chopped nuts and finish off with whipped cream.

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