Recipe: Hot Choc Cookie Mallow Sundae
This might be the greatest ice cream sundae in the world. There are 6 desserts in one!!! Hot chocolate fudge sauce... toasted marshmallows... sandwich cookies... chocolate, strawberry AND vanilla ice cream. All homemade and layered in one glorious sundae glass.
For The Ice Cream
- 1.2 l double cream
- 2 tins condensed milk
- 1 vanilla pod
- 150 g strawberries, blitzed to a puree
- 100 g dark chocolate
For The Marshmallows
- 1 bottle spray oil
- 1 tbsp cornflour
- 1 tbsp icing sugar (+ a little extra)
- 400 g caster sugar
- 30 g liquid glucose
- 9 sheets gelatine
- 2 eggs
- 1 vanilla pod
For The Cookies
- 200 g plain flour
- 20 g cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 125 g caster sugar
- 75 g dark brown sugar
- 100 g dark chocolate chips
- 125 g unsalted butter, softened
- 1 tsp vanilla paste
- 1 large egg
For The Hot Fudge Sauce
- 175 g dark chocolate
- 25 g unsalted butter
- 150 ml double cream
- 175 g golden syrup
- 50 g soft dark brown sugar
- 25 g cocoa power
- 1/4 tsp salt
- 1/2 tsp vanilla paste
- 50 g dark chocolate, melted
- 10 g chocolate sprinkles
- 50 g fresh strawberries, hulled and sliced
Make The Ice Creams
Whip the cream until it forms soft peaks.
Stir through the condensed milk, then split into 3 bowls. Scrape the vanilla seeds into the first bowl, pour the strawberry purée into the second and the melted chocolate into the third. Lightly whip each mix to fully combine the flavours.
Pour each mix into a suitable container and freeze for a couple of hours.
Leave the ice cream out of the freezer to soften for 10 minutes before serving.
Make The Marshmallows
Grab a deep baking tray and spray with the oil.
Mix the cornflour with the icing sugar and dust over the tray.
Tip the caster sugar, liquid glucose and 200ml of water into a small saucepan. Heat the mixture over a medium heat to 130ºC.
Soak the gelatine in 150ml of cold water. Carefully pour the gelatine and the water into the sugar syrup.
Separate the eggs. Chuck the whites into the clean bowl of a stand mixer and save the yolks for another recipe.
Whisk the eggs to soft peaks, then lower the speed of the mixer slightly and continue to whisk the whites whilst slowly pouring in the sugar syrup.
Scrape the vanilla seeds into the whites.
Beat the mixture for about 10 minutes until the mix is stiff and glossy and the bowl is cooler.
Spread the marshmallow mixture into the prepared baking tray.
Leave at room temperature to set for a few hours.
Make The Cookies
Preheat an oven to 175ºC.
Mix all the dry ingredients for the cookies together in a bowl. Add all of the wet ingredients and combine to make a dough.
Spoon tablespoon sized blobs onto a non-stick baking tray.
Bake for 11 minutes, then allow to cool for 5 minutes on the tray.
Transfer to a wire rack to cool completely.
Make The Fudge Sauce
Chop the dark chocolate for the sauce.
Combine everything aside from the chopped chocolate for the fudge sauce in a small saucepan and bring to a simmer. Heat for 5 minutes, until everything has melted together, then add the chopped chocolate.
Bring to a simmer over a medium heat.
Assemble And Serve
Dip your sundae glass into the melted chocolate, letting it run down the sides, then scatter over the chocolate sprinkles.
To assemble, layer the ice cream flavours with broken cookies, chocolate sauce and fresh strawberry slices all the way to the top of the sundae glass.
Make ice cream sandwiches with the remaining cookies and vanilla ice cream and top with a torched marshmallow square.
Makes 4 with leftover marshmallows
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