Black and white sundaes are a classic dessert that is perfect for any occasion. They are made with two scoops of ice cream, one vanilla and one chocolate, topped with whipped cream, chocolate syrup, and crushed Oreo cookies. This delicious treat is sure to satisfy your sweet tooth and leave you wanting more. Whether you are making them for a party or just for a special treat, black and white sundaes are always a hit. So gather your ingredients and get ready to make this timeless dessert!
Check out the recipes below so you can choose the best recipe for yourself!
BLACK-AND-WHITE SUNDAE BAR
This is less a recipe for a sundae bar, and more a recipe for for the two sauces that accompany, crunchy bittersweet chocolate (essentially a homemade chocolate shell) and salty tahini caramel. Both can be made and stored for at least a month (for whenever the craving strikes). It's hard to beat the creamy subtlety of vanilla ice cream to pair with them, but any ice cream of your choosing will work.
Provided by Alison Roman
Categories ice creams and sorbets, sauces and gravies, dessert
Time 30m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Make the chocolate sauce: Combine chocolate and coconut oil in a medium bowl, and place over a small pot of barely simmering water.
- Melt, stirring occasionally, until no lumps remain and you've got an impossibly shiny, chocolaty sauce. (Alternatively, microwave in 30-second increments until the sauce is shiny and no lumps remain.) Season with salt and set aside.
- Make the tahini caramel: Heat half the sugar in a medium pot over medium. Once the sugar starts to melt and liquefy, gently stir the sugar using a wooden spoon or heatproof spatula until it's a nice golden-brown color, 2 to 4 minutes. (You want this to happen slowly to prevent risk of burning.)
- Scatter remaining sugar on top and cook until all the sugar is totally liquified and a dark amber color, like good maple syrup, 2 to 3 minutes.
- Slowly add in 2/3 cup water, taking care not to add it all at once or the sugar will seize. Then, add the tahini, mixing to blend well. Bring the whole thing to as simmer, season with salt and remove from heat.
- To serve, pour sauces (both will be spoonable or pourable at room temperature, no need to warm) over scoops of ice cream to suit your wants, needs, desires. Top with any combination of crumbled halvah, cocoa nibs, chopped chocolate, toasted sesame seeds, flaky salt or anything you might want on your ice cream at this moment.
BLACK-AND-WHITES
Provided by Food Network
Categories dessert
Time 1h45m
Yield about 24 cookies
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Line a baking sheet with waxed or parchment paper. In a mixer, cream the butter. Add the granulated sugar and beat until fluffy. Add the eggs, milk, and extracts and mix to combine. In a large bowl, combine the flours, baking powder, and salt and mix well. Add the dry ingredients to the sugar-egg mixture and mix to blend. Using an ice-cream scoop, scoop the dough onto the prepared pans. With a spatula, press and spread each cookie into a circle about 2 1/2 inches in diameter and about 3/8-inch thickness. Bake for about 15 to 20 minutes, until golden. Let cool on wire racks.
- For the icing: In a medium bowl, stir the sugar, milk, and vanilla together until it forms a smooth icing. Transfer half of the icing to another bowl and stir in the cocoa powder and milk until smooth.
- When cool, turn cookies over, so the flat side faces up. Spread white icing on half of each flat surface, then spread the other half with chocolate icing. Let set at room temperature for 30 minutes.
BLACK FOREST SUNDAES WITH BROWNIES
Based on the seventies cake classic that is Black Forest gâteau - this cherry, ice cream and brownie desert is heavenly. Don't cheat - make your own brownies too
Provided by Emma Lewis
Time 30m
Number Of Ingredients 17
Steps:
- For the ice cream, pour the cream into a pan and bring to the boil. Beat together the sugar, egg yolks and vanilla. Pour over 2 tbsp of the cream and whisk into the egg mixture. Pour the egg mixture into the pan with the cream, lower the heat, then cook for a few mins, stirring continuously with a wooden spoon, until the custard coats the back of the spoon.
- Melt the chocolate in the microwave on High for 1 min, then stir into the bowl of custard. When the custard has cooled, churn in an ice-cream maker according to manufacturers' instructions.
- To make the sauce, drain the cherries, reserving the liquid, then set aside. Place the liquid in a pan with the kirsch or brandy and simmer for 5 mins, or until syrupy. Return the cherries to the pan to heat through.
- To assemble the sundaes, whip the cream with the icing sugar until soft peaks form. Cut the brownies into bite-size pieces, then place a handful at the bottom of 4 glasses. Scoop the ice cream on top, then drizzle with the cherries and sauce. Dollop with whipped cream and scatter with grated chocolate.
- FOR THE BROWNIES: Heat oven to 180C/fan 160C/gas 4, then grease and line a 20cm square brownie tin. Heat the butter and dark chocolate in a pan until melted. Stir through dark brown sugar and granulated sugar. Leave to cool for 5 mins, then mix through the eggs. Stir in the almonds and flour. Pour into the tin, then bake for 30-35 mins until just cooked through. (Makes 16)
Nutrition Facts : Calories 899 calories, Fat 63 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 74.4 grams carbohydrates, Sugar 71 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.21 milligram of sodium
BLACK, WHITE, AND COFFEE SUNDAES
Categories Coffee Chocolate Dessert Walnut Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 sundaes
Number Of Ingredients 20
Steps:
- 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. Remove from heat. Add chocolate; stir until smooth. (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.
BLACK AND WHITE PINWHEEL COOKIES
Black and white biscuits are a classic among Christmas cookies. You can make them into a checkerboard pattern or as a beautiful spiral like these
Provided by Einfach Backen Team
Time 37m
Yield Makes 36 biscuits
Number Of Ingredients 7
Steps:
- Put the flour, icing sugar, vanilla sugar, a pinch of salt, egg and soft butter in a stand mixer and mix. Tip the dough onto a lightly floured worksurface and knead briefly by hand. Cut the dough in half. Wrap one half and chill for an hour. Knead the cocoa and milk into the other half. Wrap and chill for an hour.
- Roll each batch of dough into a rectangle (about 30cm x 20cm) on a lightly floured worksurface. Coat the top of one layer with egg white then lift the other colour of dough on top and coat the top with egg white. Roll up tightly like a Swiss roll. Wrap and chill for 30 minutes.
- Heat the oven to 175C/fan 155C/gas 3½. Line 2 baking sheets with baking parchment. Cut the dough into slices about 5mm thick with a sharp knife. Bake in batches for 10-12 minutes, but don't let the pale dough darken as you want to keep the contrast. Allow to cool completely.
Tips:
- Prepare the Ingredients: Ensure all ingredients are fresh and measured accurately. Soften the ice cream slightly before scooping for a creamier texture.
- Choose High-Quality Vanilla Ice Cream: Use a premium vanilla ice cream with a rich, creamy flavor. This will elevate the overall taste of your sundae.
- Make a Smooth Chocolate Sauce: Use good quality chocolate and heat it gently until smooth and glossy. Avoid overheating, as this can cause the chocolate to seize.
- Chill the Glasses: Place the sundae glasses in the freezer for a few minutes before assembling the sundaes. This will help keep the ice cream cold and firm.
- Layer the Sundae Properly: Start with a scoop of vanilla ice cream, then add a layer of chocolate sauce, and top with another scoop of ice cream. This classic layering creates a visually appealing and delicious sundae.
- Add Whipped Cream and Cherry: Finish the sundae with a generous dollop of whipped cream and a maraschino cherry for a touch of sweetness and color.
Conclusion:
The black and white sundae is a timeless classic that combines the richness of chocolate and the purity of vanilla. With its simple yet elegant presentation, this dessert is a crowd-pleaser that can be enjoyed by people of all ages. Whether you're looking for a special treat after dinner or a refreshing snack on a hot day, the black and white sundae is a perfect choice. So gather your ingredients, follow these tips, and indulge in the delightful symphony of flavors that this classic sundae has to offer.
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