Desserts
Vanilla Bean Sundae
10 min total No-cook Serves 4 ★★★★★ 4.8
Proper vanilla-bean scoops under a glossy two-minute chocolate sauce, finished with toasted hazelnuts and sea salt. The fastest standing ovation in our repertoire.
Ingredients
- 8 scoops vanilla-bean ice cream
- 120 g dark chocolate, chopped
- 120 ml double cream
- 50 g hazelnuts, toasted and crushed
- Flaky sea salt + maraschino cherries (optional)
Method
- 1 — Chill four serving glasses in the freezer for 10 minutes.
- 2 — Heat cream to steaming, pour over chocolate, rest 1 minute, then stir glossy.
- 3 — Scoop ice cream into glasses, spoon over warm sauce.
- 4 — Scatter hazelnuts, a pinch of sea salt, and serve before anyone sits down.
Kitchen tip: Warm sauce over frozen scoops sets into a crackly shell — pour at the table for drama.
