Best 11 Black White And Coffee Sundaes Recipes

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Seeking a delectable dessert that combines the rich flavors of dark and white chocolate with the invigorating aroma of coffee? Look no further than our guide to crafting the ultimate black, white, and coffee sundae. This decadent treat features layers of velvety chocolate ice cream, swirls of creamy coffee sauce, and sprinklings of delightfully crispy chocolate shavings.

Check out the recipes below so you can choose the best recipe for yourself!

SPANISH COFFEE AND FUDGE SUNDAES



Spanish Coffee and Fudge Sundaes image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 7m

Yield 4 sundaes

Number Of Ingredients 6

4 brownies or pound cake slices
1 pint coffee ice cream
1 cup prepared hot fudge sauce
2 tablespoons dark roast coffee beans
1/4 cup strong coffee
1/2 cup salted Spanish peanuts (the small peanuts with skins)

Steps:

  • Line dessert bowls with brownie squares or pound cake. Set coffee ice cream out to soften a bit. Heat hot fudge sauce over low heat or in the microwave. Place dark-roast coffee beans in a heavy duty plastic food storage bag and crush them with a small heavy skillet or mallet. If you have a coffee grinder, grind the beans on coarsest setting. Add beans to sauce with 1/4 cup (2 ounces), strong coffee. Scoop coffee ice cream on cake or brownies. Top with coffee fudge sauce and salted nuts and serve. WOW!

BLACK-AND-WHITE SUNDAES



Black-and-White Sundaes image

Provided by Food Network

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/3 cup Easiest Marshmallow Sauce, recipe follows
1/3 cup Cool Chocolate Sauce, or store-bought chocolate sauce, recipe follows
1 pint chocolate ice cream
1 pint vanilla ice cream
Slightly sweetened whipped cream
1 (12-ounce) package semisweet chocolate chips or 12 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup heavy cream
Pinch salt
1 (7 1/2-ounce) jar marshmallow cream

Steps:

  • Spoon 1 tablespoon of each of the sauces into each of 4 shallow serving dishes, placing them next to each other. Place a scoop of the chocolate ice cream on the marshmallow sauce and a scoop of the vanilla on the chocolate sauce. Top each scoop of chocolate ice cream with marshmallow sauce and each scoop of vanilla with chocolate sauce.
  • Add a dollop of the whipped cream to each scoop and serve immediately.
  • Melt the chocolate with the cream, 6 tablespoons water, and the salt in a heatproof bowl set over a saucepan of simmering water, stirring until smooth.
  • Use immediately, or let cool to room temperature, transfer to a glass jar, and refrigerate, tightly covered, for up to 2 months. Shake well before serving chilled, or gently reheat before serving.
  • With a rubber spatula, scrape the marshmallow cream into a bowl. Add 3 tablespoons of warm water to the jar, screw on the lid, and shake hard. Add the liquid to the bowl and whisk until smooth. Thin the sauce with 1 to 2 tablespoons water if necessary. Use immediately or transfer to a glass jar and store at room temperature, tightly covered, for up to 3 months. Serve at room temperature.

BLACK, WHITE, AND COFFEE SUNDAES



Black, White, and Coffee Sundaes image

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

Walnut sauce
1/4 cup honey
1/4 cup (packed) golden brown sugar
1/4 cup water
1/2 teaspoon vanilla extract
1 cup walnuts, toasted, cut into 1/2-inch pieces
Raspberry sauce
1 cup frozen unsweetened raspberries, unthawed
1/3 cup water
2 tablespoons sugar
1 teaspoon cornstarch
2 tablespoons seedless raspberry jam
2 tablespoons framboise eau-de-vie (clear raspberry brandy) or brandy
Chocolate sauce
1/2 cup half and half
6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 pint chocolate ice cream
1 pint vanilla ice cream
1 pint coffee ice cream
Fresh raspberries (optional)

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.

BLUE MARSHMALLOW SUNDAES



Blue Marshmallow Sundaes image

Scoop up some fun this Fourth of July with these sweet red, white, and blue sundaes.

Provided by Sammy Mila

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 8h10m

Yield 8

Number Of Ingredients 5

1 (7 ounce) jar marshmallow creme
1 tablespoon water, or more as needed
Royal blue food coloring
1 (1.5 quart) container vanilla ice cream
1 cup chopped strawberries

Steps:

  • Stir together marshmallow creme and 1 to 2 tablespoons hot water in a bowl until smooth. Add enough food coloring to reach desired color.
  • Transfer ice cream to a large bowl. Stir with a wooden spoon to soften. Stir in blue marshmallow mixture to create a swirl. Cover and freeze at least 8 hours.
  • Divide ice cream between 8 bowls or sundae glasses. Top with strawberries.

Nutrition Facts : Calories 250.9 calories, Carbohydrate 40.3 g, Cholesterol 36.3 mg, Fat 9.2 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 5.6 g, Sodium 85.8 mg, Sugar 29.9 g

VIETNAMESE COFFEE SUNDAES



Vietnamese Coffee Sundaes image

Here, a sort of granita made with very strong coffee is layered with a sweetened cream mixture, and then doused in a chocolatey coffee syrup. It's a relatively lengthy endeavor, but one well worth doing. The individual parts must be made ahead of time, so plan accordingly.

Provided by Alice Hart

Categories     ice creams and sorbets, dessert

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 cup granulated sugar
3 1/2 cups very strong hot black coffee
2 teaspoons cocoa powder
1 1/2 cups sweetened condensed milk
2 cups light cream
1 cup crème fraîche or heavy cream
1 teaspoon vanilla extract
A pinch of salt
1/4 cup dark chocolate shards, optional

Steps:

  • Mix 1/2 cup of the sugar in 2 1/4 cups of the hot coffee until it dissolves. Pour into a shallow lidded container and cool. In a bowl, combine the remaining 1 1/4 cups coffee and 1/2 cup sugar with cocoa powder; stir until the sugar dissolves to make a syrup, cover, and refrigerate.
  • Whisk together the condensed milk, light cream, crème fraîche, vanilla and salt, and pour into a shallow lidded container. Place both shallow lidded containers in the freezer for 2 hours.
  • Remove condensed milk mixture (ice cream) from the freezer, and whisk vigorously, breaking down the ice crystals until the texture is smooth. Return to freezer to set firm before scooping, about 4 hours or overnight.
  • Remove coffee mixture (granita) from freezer and rake the surface with the tines of a fork to form icy crystals. Return it to the freezer and repeat this raking every hour for about three more hours, until the texture is free-flowing but completely crystalline. At this point, it may be frozen overnight. Rake over again before serving to loosen.
  • To serve, place scoops of the ice cream into glasses or bowls, alternating each scoop with coffee granita. Douse with coffee syrup, scatter with chocolate shards, if using, and serve immediately.

Nutrition Facts : @context http, Calories 684, UnsaturatedFat 12 grams, Carbohydrate 79 grams, Fat 39 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 24 grams, Sodium 194 milligrams, Sugar 78 grams

BLACK-AND-WHITE SUNDAE BAR



Black-and-White Sundae Bar image

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

8 ounces bittersweet chocolate, 60 to 72 percent, chopped (about 1 cup)
1 cup coconut oil
Kosher salt
1 cup granulated sugar
2/3 cup tahini
Kosher salt
2 pints vanilla ice cream
Halvah, crumbled
Cocoa nibs, chopped chocolate, toasted sesame seeds
Flaky sea salt

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.

TOFFEE-CRUNCH COFFEE SUNDAES



Toffee-Crunch Coffee Sundaes image

This fast, flavorful, foolproof fudge sauce made in the microwave has a secret ingredient: coffee ice cream. I created it one day when I was out of heavy cream and wanted to make hot fudge sauce for company. It was a huge success with my guests. -Beth Royals, Richmond, Virginia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 cup semisweet chocolate chips
1 quart coffee ice cream, divided
1 tablespoon light corn syrup
1/2 cup chopped Heath candy bars (about 1-1/2 bars)
Whipped cream
Additional chopped Heath candy bars, optional

Steps:

  • In a microwave-safe bowl, combine the chocolate chips, 1/2 cup ice cream and corn syrup. Microwave on high for 45 seconds or until smooth., Spoon 1/3 cup of ice cream into each of four parfait glasses. Top each with 2 tablespoons chocolate sauce and 1 tablespoon chopped candy bars. Repeat layers. Top with remaining ice cream. Garnish with whipped cream and additional candy bars if desired.

Nutrition Facts : Calories 571 calories, Fat 35g fat (20g saturated fat), Cholesterol 53mg cholesterol, Sodium 113mg sodium, Carbohydrate 67g carbohydrate (61g sugars, Fiber 3g fiber), Protein 8g protein.

IRISH COFFEE SUNDAES



Irish Coffee Sundaes image

This scrumptious, lightly spiked sundae is a fabulous mashup of Irish coffee and a brownie ice-cream sundae. We consider this dessert the best of both worlds.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield 8 sundaes

Number Of Ingredients 8

1 cup sugar
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
Kosher salt
1 tablespoon whiskey
2 pints coffee ice cream
Fudgy Double-Chocolate Brownies
Whipped cream for serving

Steps:

  • Combine sugar with ¼ cup water in a medium saucepan. Bring to a boil over medium-high, cook until amber and just beginning to smoke, about 4 minutes. Remove from heat, carefully whisk in heavy cream, butter, and 1 teaspoon kosher salt. Stir in whiskey. Use immediately for sundaes. (Sauce can also be cooled and stored in an airtight container in the refrigerator for up to 1 month. Gently reheat before serving.)
  • Layer scoops of ice cream and crumbled brownies in each sundae glass. Top with Whiskey Caramel Sauce and softly whipped cream. Serve immediately.

COFFEE, CHOCOLATE AND MARSHMALLOW SUNDAES



Coffee, Chocolate and Marshmallow Sundaes image

Now what could be better? Ice cream? Yeah, it has that too! Perfection in a dish. Try different flavors of ice cream for a switch! Cooking time does not include time for marshmallow sauce to cool.

Provided by DuChick

Categories     Frozen Desserts

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

1/2 cup whipping cream
1 cup marshmallow creme, divided
6 ounces semisweet chocolate
1 1/2 pints coffee ice cream with almonds and chocolate
2/3 cup sliced almonds, toasted

Steps:

  • Bring whipping cream and 1/2 cup marshmallow creme to simmer in small saucepan. Remove from heat.
  • Add chocolate and whisk until melted and smooth.
  • Cool marshmallow sauce at least 10 minutes and up to 1 hour.
  • Place 1 scoop of ice cream in each bowl.
  • Pour marshmallow sauce over.
  • Sprinkle sundaes with almonds, top with dollop of marshmallow creme, and serve.

Nutrition Facts : Calories 391.3, Fat 27.5, SaturatedFat 14.2, Cholesterol 27.2, Sodium 44.7, Carbohydrate 40.9, Fiber 6, Sugar 18.5, Protein 6.5

RED, WHITE AND BLUEBERRY SUNDAES



Red, White and Blueberry Sundaes image

Add a refreshing twist to ice cream by topping it with a colorful fruit topping. It's made in 10 minutes!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 8

Number Of Ingredients 7

1/3 cup seedless strawberry jam
2 tablespoons light corn syrup
2 teaspoons balsamic vinegar, if desired
1 cup fresh blueberries
1 cup quartered small to medium fresh strawberries
1 quart (4 cups) vanilla ice cream
White chocolate curls, if desired

Steps:

  • In medium bowl, beat jam, corn syrup and vinegar with wire whisk until smooth. Fold in blueberries and strawberries until coated.
  • Scoop ice cream into 8 dessert bowls. Top with berry mixture. Garnish with white chocolate.

Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 24 g, TransFat 0 g

COFFEE, CHOCOLATE, AND MARSHMALLOW SUNDAES



Coffee, Chocolate, and Marshmallow Sundaes image

Categories     Milk/Cream     Chocolate     Dessert     Kid-Friendly     Quick & Easy     Frozen Dessert     Almond     Summer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     Small Plates

Yield Makes 6 servings

Number Of Ingredients 5

1/2 cup whipping cream
1/2 cup marshmallow creme, plus more for topping
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 pints (about) coffee ice cream with almonds and chocolate
2/3 cup sliced almonds, toasted

Steps:

  • Bring whipping cream and 1/2 cup marshmallow creme to simmer in small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Cool marshmallow sauce at least 10 minutes and up to 1 hour.
  • Place 1 scoop of ice cream in each bowl. Pour marshmallow sauce over. Sprinkle sundaes with almonds, top with dollop of marshmallow creme, and serve.

Tips:

  • For a richer flavor, use high-quality ice cream and coffee.
  • To make the sundaes more visually appealing, use a variety of toppings, such as whipped cream, chocolate chips, sprinkles, and nuts.
  • If you are using a flavored coffee, use a complementary flavor of ice cream. For example, use chocolate ice cream with mocha coffee or vanilla ice cream with caramel coffee.
  • To make a non-alcoholic version of the White Coffee Sundae, omit the coffee liqueur.
  • To make a vegan version of any of the sundaes, use vegan ice cream and whipped cream.

Conclusion:

These black, white, and coffee sundaes are a delicious and easy way to enjoy your favorite coffee flavor. Whether you are looking for a classic black and white sundae or something a little more unique, like the Coffee or White Coffee Sundae, you are sure to find a recipe that you will love. So next time you are craving a sweet treat, give one of these sundaes a try!

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