Ralph's Coffee Ice Cream Sundae Recipe
Dark Chocolate Sauce, Whipped Cream & Caramel Corn
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Ingredients
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Ice Cream Base
Dark Chocolate Sauce
Whipped Cream
Caramel Corn
Method
Ice Cream Base
- 1
Prepare the Ice Cream Base
In a medium saucepan over medium heat, combine heavy cream, whole milk, granulated sugar, coffee grounds, vanilla extract, and salt. Stir until the sugar dissolves and the mixture is heated but not boiling.
- 2
Chill the Mixture
Remove from heat and let the mixture cool to room temperature. Then, refrigerate for at least 2 hours or until completely chilled.
- 3
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze for at least 4 hours or until firm.
Dark Chocolate Sauce
- 4
Make the Dark Chocolate Sauce
In a small saucepan, heat heavy cream over medium heat until simmering. Remove from heat and add dark chocolate chips. Let sit for a minute then stir until smooth. Add vanilla extract and mix well. Set aside to cool slightly.
Whipped Cream
- 5
Prepare the Whipped Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium speed until soft peaks form. Be careful not to overwhip.
Caramel Corn
- 6
Make the Caramel Corn
In a saucepan over medium heat, combine granulated sugar, butter, corn syrup, and salt. Stir until the mixture is boiling, then let it boil without stirring for 4-5 minutes until it turns a deep amber color.
- 7
Add Baking Soda
Remove from heat and carefully stir in baking soda. The mixture will bubble up. Quickly pour the caramel over the popped popcorn and stir to coat evenly.
- 8
Cool the Caramel Corn
Spread the caramel corn onto a baking sheet lined with parchment paper and allow it to cool completely.