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Black, White and Coffee Sundaes

Black, White and Coffee Sundaes

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Walnut Sauce

  • 1/4 cup (packed) golden brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup walnuts, toasted, cut into 1/2-inch pieces

Raspberry sauce

  • 1 cup frozen unsweetened raspberries, unthawed
  • 2 tablespoons seedless raspberry jam
  • 2 tablespoons framboise eau-de-vie (clear raspberry brandy) or brandy

Chocolate Sauce

  • 6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
  • 1 pint chocolate ice cream
  • Fresh raspberries (optional)

Recipe Preparation

For Walnut Sauce

  • Bring honey, sugar and 1/4 cup water to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Boil mixture 1 minute. Remove from heat. Mix in vanilla extract, then walnuts. Transfer sauce to small bowl. Cover and chill.

For Raspberry Sauce

  • Place frozen raspberries in small bowl. Stir 1/3 cup water, sugar and cornstarch in heavy small saucepan until cornstarch dissolves. Mix in jam. Stir over medium heat until sugar dissolves and mixture comes to boil and thickens slightly, about 1 minute. Pour hot mixture over frozen raspberries; stir in framboise. Cover and chill.

For Chocolate Sauce

  • Bring half and half to simmer in heavy small saucepan. Add chocolate; stir until smooth. DO AHEAD Sauces can be made 2 days ahead; keep walnut and raspberry sauces cold. Cover chocolate sauce and chill. Before serving, rewarm chocolate sauce over low heat, stirring often.

  • Place 1 scoop of each ice cream in each of 6 sundae dishes. Spoon walnut sauce over chocolate ice cream, raspberry sauce over vanilla ice cream and chocolate sauce over coffee ice cream. Garnish with fresh raspberries, if desired, and serve.

Reviews Section

Recipe Summary

  • 1 ¼ cups pecan halves and/or other shelled nuts
  • 3 tablespoons butter (no substitutes), melted
  • 2 tablespoons coffee liqueur
  • 2 tablespoons sugar
  • 4 teaspoons red chile powder (New Mexico-style or ground Ancho chiles)
  • 1 quart coffee ice cream or reduced-fat coffee ice cream
  • ½ cup chocolate ice cream topping

Toss together the pecan halves and/or other nuts, butter, liqueur, sugar, and red chili powder. Place in a single layer on a foil tray. Turn off all but one burner of a gas grill or prepare smoker. The temperature inside the grill or smoker should be about 225 degrees F.

Grill tray of nuts about 40 minutes or until they are dried and slightly crisp. (Nuts will crisp as they cool.) Watch closely to prevent overbrowning. Cool completely in a single layer separate nuts if necessary. Store, covered, up to 3 days.

For each serving, place a scoop of ice cream in a serving bowl, top with 1 to 2 tablespoons of chocolate ice cream topping and about 2 tablespoons candied nuts. Makes 8 servings.

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So the no-dairy thing is going OK. I’m feeling better each time I opt for dairy-free alternatives, and I’m actually starting to crave my swig of almond milk in the mornings after my obligatory almond butter, banana toast.

I still cannot believe I haven’t had ice cream since December 2012. This is unheard of. But thankfully with options like cinnamon toast ice cream and now this coffee variety, my sanity is still intact, I haven’t strangled anyone, and my sweet tooth is somehow satisfied. Thank the Lerrrd.

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I almost added chocolate chunks or a fudge swirl to this recipe, but I figured I’d be a purist with this first coffee test batch. Watch out, though. More adventurous concoctions are sure to come soon, especially as the weather warms up.

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