One of my favourite dessert recipes for last-minute entertaining is making your own ice cream sundaes. For a casual get-together, it’s really a fun way to have every guest build their own sweet treat, ready in minutes. There are a few very easy steps to this recipe. The real key is toasting slivered almonds (toasting them releases the nutty flavour). Almonds are one of the items I always have on hand in my pantry. I use them in salads and cakes, and they add that perfect crunch atop a velvety bowl of ice cream. I lay them out in an even layer on a baking sheet and toast them at 400 degrees for 8-10 minutes or until golden.
The other elements of this ice cream dessert are some good quality vanilla bean ice cream and some chocolate sauce made by simmering heavy cream and pouring it over some dark chocolate chips.
- 12 ounces of bittersweet chocolate chip (70%)
- 1-1/3 cup of heavy cream
Place the chocolate chips in a heat-proof bowl. In a small saucepan, bring the heavy cream to a light boil. As soon as it boils, pour it over the chocolate. Let it rest for 30 seconds and stir until the mixture is homogenous. If you want the sauce to have a thinner consistency, add another couple teaspoons of heavy cream. Serve immediately.
To build the dessert, place 2 scoops of vanilla ice cream in a bowl, top with a couple spoonfuls of the chocolate sauce, slivered almonds and a few sprinkles.
Jennifer Bartoli is a Montreal-based food writer, photographer and recipe developer who grew up in Paris. Her longstanding passion for food took her to New York City, where she studied at the French Culinary Institute. For more delicious recipes like this, check out Jennifer’s blog, Chocolate Shavings.