Restaurants›Molly Woo's Asian Bistro›Ice Cream Sundae Recipe

Ice Cream Sundae Recipe

Inspired by Molly Woo's Asian Bistro
Time25m
Serves4

with Johnson's Triple Vanilla Bean ice cream, chocolate sauce and whipped cream

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Ingredients

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Ice Cream & Sundae Base

Chocolate Sauce

Whipped Cream & Topping

Assembly

Method

Ice Cream & Sundae Base

1

Soften ice cream

Remove Johnson's Triple Vanilla Bean ice cream from the freezer and let it sit at room temperature for 5–8 minutes so it becomes scoopable but not melted. If very firm, stir in up to 30 ml whole milk to loosen for easier scooping.

2

Place 3 generous scoops (about 3/4 cup per scoop) into each of 4 waffle bowls or sundae glasses, dividing the 3 cups of ice cream evenly.

Chocolate Sauce

3

Make warm chocolate sauce

Place the chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, warm 60 ml heavy cream over medium heat until it just begins to simmer (small bubbles at edges), then pour the hot cream over the chocolate. Let sit for 30 seconds to melt, then whisk gently until smooth. Whisk in 1 tablespoon unsalted butter, 1 teaspoon corn syrup (optional for shine), and a pinch of sea salt. If the sauce is too thick, whisk in up to 1 tablespoon warm water or more cream to reach a pourable consistency. Keep warm (set bowl over a pan of warm water) or reheat briefly before assembling.

4

Taste and adjust: add a tiny pinch more salt or 1/2 teaspoon sugar if desired.

Whipped Cream & Topping

5

Make whipped cream

Chill a medium bowl and beaters if available. Pour 120 ml cold heavy whipping cream into the bowl, add 1 tablespoon powdered sugar and 1 teaspoon vanilla extract. Whip with an electric mixer (or by hand) until soft peaks form, about 2–3 minutes on medium-high. Do not overbeat — you want light, billowy cream.

6

Prep toppings: drain 4 maraschino cherries (or wash fresh cherries) and have 30 g crushed toasted nuts ready.

Assembly

7

Divide the scooped ice cream evenly among 4 prepared waffle bowls or sundae glasses (three scoops per serving).

8

Spoon warm chocolate sauce over each sundae so it cascades over the scoops (about 2 tablespoons sauce per serving; adjust to taste).

9

Top each sundae with a generous dollop of freshly whipped cream (about 2 tablespoons per serving).

10

Garnish each sundae with one cherry on top and a sprinkle (about 7–8 g) of crushed toasted nuts. If desired, drizzle any remaining chocolate sauce over the whipped cream for a finished look.

11

Serve immediately with a long spoon.