A Bowl Of Ice Cream Recipe

Name: Dishoom King's Cross A Bowl Of Ice Cream Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 cups vanilla ice cream (store-bought or homemade); 2 cups chocolate ice cream; 2 cups strawberry ice cream; 1 cup hot fudge sauce (warmed); 1 cup strawberry sauce or jam (lightly warmed); 1 cup caramel sauce; 0.5 cups chopped toasted nuts (e.g., almonds or peanuts); 0.5 cups crushed chocolate cookies or wafer crumbs; 1 cup fresh strawberries, hulled and halved; 1 cup bananas, peeled and sliced; 8 to taste maraschino cherries; 2 cups whipped cream; 0.25 cups mini chocolate chips; 4 pieces crunchy waffle cone pieces or mini cones; 1 tsp sea salt (for a salted caramel touch); 0.25 cups toasted coconut flakes

Inspired by Dishoom King's Cross

Time20m

Serves4

Make A Bowl Of Ice Cream Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Ice Cream Base & Scoops

4 cups vanilla ice cream (store-bought or homemade)

2 cups chocolate ice cream

2 cups strawberry ice cream

Toppings — sauces & crunchy

1 cup hot fudge sauce (warmed)

1 cup strawberry sauce or jam (lightly warmed)

1 cup caramel sauce

1/2 cups chopped toasted nuts (e.g., almonds or peanuts)

1/2 cups crushed chocolate cookies or wafer crumbs

Fresh & Garnishes

1 cup fresh strawberries, hulled and halved

1 cup bananas, peeled and sliced

8 to taste maraschino cherries

2 cups whipped cream

1/4 cups mini chocolate chips

Optional Extras

4 pieces crunchy waffle cone pieces or mini cones

1 tsp sea salt (for a salted caramel touch)

1/4 cups toasted coconut flakes

Method

Ice Cream Base & Scoops

Soften and scoop

Remove ice cream tubs from the freezer and let sit at room temperature for 5 minutes to soften slightly so scoops release cleanly. Meanwhile, set out 4 medium serving bowls or sundae glasses.

Using a chilled or warmed ice cream scoop, place 2 generous scoops (about 1/2 cup each) of vanilla ice cream into each bowl (total 4 cups of vanilla divided across 4 servings). Add 1 scoop (about 1/2 cup) of chocolate ice cream and 1 scoop (about 1/2 cup) of strawberry ice cream to each bowl so each serving has three flavors.

Toppings — sauces & crunchy

Warm sauces

Warm hot fudge, caramel, and strawberry sauces gently in a microwave-safe bowl in 15–20 second bursts, stirring between intervals, until pourable but not hot (about 20–40 seconds total depending on microwave). Alternatively, warm on the stovetop over low heat. Keep warm until serving.

Drizzle about 2 tablespoons of hot fudge over each bowl, followed by 2 tablespoons of caramel and 2 tablespoons of strawberry sauce (adjust to taste). Sprinkle about 1 tablespoon of chopped toasted nuts and 1 tablespoon of crushed cookies over each bowl for crunch.

Fresh & Garnishes

Top each bowl with 2–3 halved fresh strawberries and a few banana slices (about 1/4 cup fruit per serving).

Add a generous dollop (about 1/2 cup) of whipped cream to each bowl. Garnish with 2 maraschino cherries per bowl (or to taste) and a scattering of mini chocolate chips (about 1 tablespoon per bowl).

Optional Extras

If using, tuck a waffle cone piece into the whipped cream on each bowl and sprinkle a pinch (about 1/4 teaspoon) of sea salt over the caramel for a salted-caramel note. Add toasted coconut flakes if desired.

Serve immediately with spoons. If preparing ahead for a party, keep ice cream in the freezer and assemble just before serving so scoops retain shape and toppings remain fresh.