Get ready to satisfy your sweet tooth with the ultimate guide to creating delectable Cherry Cream Sundaes. Whether you're hosting a party or simply craving a delightful treat, this article will lead you through the journey of transforming simple ingredients into a delightful dessert that will impress any palate.
Check out the recipes below so you can choose the best recipe for yourself!
CHERRY CREAM SUNDAES
Spoil yourself with these glorious little frozen desserts
Provided by Ursula Ferrigno
Categories Dessert, Dinner, Lunch, Supper
Time 20m
Yield Makes 10
Number Of Ingredients 7
Steps:
- Arrange 6 paper muffin cases on a baking sheet. Whisk together the cream and icing sugar until stiff. Fold in the almonds and rum.
- Crumble the biscuits and put the pieces in the bottom of the paper cases. Divide the cream between them and top with a cherry. Freeze for 1-2 hrs until firm. (They will keep in the freezer for up to 2 weeks.) Remove from the freezer 20 mins before serving, and drizzle with the chocolate.
Nutrition Facts : Calories 329 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium
WARM CHERRY SUNDAES
Steps:
- In a small saucepan, combine wine or cherry juice and sugar; bring to a boil, stirring until sugar dissolves. Add cherries and return to a boil. Remove from heat and transfer cherries to a bowl, leaving liquid in pan. Let stand 5 minutes. Strain any juice that has accumulated from cherries back into the pan. Bring liquid back to a boil and boil over high heat until volume is reduced by half, about 10 minutes. Remove from heat and stir in vanilla and almond extracts. Let cool until lukewarm. Scoop ice cream into 6 stemmed wine glasses or dessert dishes. Top with equal amounts of cherry sauce and whipped topping. Garnish with almonds and a chocolate covered cherry.
CHERRY-ALMOND SUNDAES
A cherry lover's dream: This irresistible dessert has fresh cherries, cherry sauce and cherry ice cream.
Yield Serves 6
Number Of Ingredients 8
Steps:
- Bring 1 pound cherries, 1 cup plus 2 tablespoons water and 6 tablespoons sugar to boil in medium saucepan over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until cherries are tender, about 12 minutes. Mix cornstarch, lemon juice and 1¤ tablespoons water in small bowl until cornstarch dissolves; mix into sauce. Stir until sauce boils and thickens slightly, about 1 minute. Remove from heat; mix in almond extract. If sauce is too thick, thin with more water by teaspoonfuls. Refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Cover; keep chilled.)
- Halve remaining cherries; combine with remaining 6 tablespoons sugar in medium bowl. Let stand until juices form, stirring occasionally, about 2 hours.
- Divide halved cherries and juices among 6 bowls. In each, place 2 scoops of ice cream, cherry sauce and almonds.
CHERRY JUBILEE SUNDAE
From Dell purse book 1965; canned cherry pie filling; has cherry liqueur in this; can add those flat cookies pizzelles.
Provided by Dienia B.
Categories Ice Cream
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pour cherry pie filling, cinnamon, cloves, and orange juice into a large pan.
- Add cherry liqueur and bring to a boil, stirring constantly.
- Scoop ice cream into sundae dishes.
- Top with hot cherries.
Nutrition Facts : Calories 203.9, Fat 7.3, SaturatedFat 4.5, Cholesterol 29, Sodium 63.4, Carbohydrate 31.9, Fiber 0.9, Sugar 14.3, Protein 2.5
NO-CHURN CHERRY PIE SUNDAES
All the flavors of classic cherry pie à la mode, reimagined in a sundae. Make the components, including a fabulous no-churn vanilla ice cream, ahead for a perfect summer dessert on demand, or spoon the warm cherry sauce over the ice cream to emulate a fresh-from-the-oven slice.
Provided by Erin Jeanne McDowell
Categories dessert
Time 4h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the ice cream: In the bowl of an electric mixer fitted with the whip attachment, whip the cream, vanilla and almond extract on medium-high speed until it holds soft peaks.
- With the mixer running, add the condensed milk in a slow, steady stream until it's fully incorporated. Continue to whip until the mixture holds medium peaks. Add the salt and mix to combine. Spread the mixture evenly into an 8-inch-square pan. Cover the pan and freeze until firm, at least 4 hours.
- For the pie crust streusel: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Toss the sugar and cinnamon together in a medium bowl to combine. Roll the pie dough out until it is 1/4-inch thick (if it's pre-rolled, simply roll it a few times to flatten). Use a knife or bench scraper to cut the dough into 1-inch wide strips horizontally, then cut down in 1-inch wide strips vertically to create a bunch of small squares.
- Transfer the dough squares to the bowl with the cinnamon sugar, then drizzle with the cream. Toss the mixture until evenly combined. Transfer in a single layer to the prepared baking sheet and bake until golden and crisp, 10 to 12 minutes. Cool completely.
- For the cherry sauce: Stir the cherries and lemon juice together in a medium saucepan. Sprinkle 1/4 cup of the sugar over the cherries and cook over medium heat, stirring frequently, until the mixture becomes saucy and the cherries start to soften, 4 to 5 minutes.
- In a small bowl, whisk the remaining 1/4 cup sugar and cornstarch together to combine. Sprinkle this mixture over the fruit, then whisk immediately to combine. Continue to cook until the mixture bubbles and thickens slightly, 3 to 5 minutes. Let the mixture cool for a few minutes, stirring frequently. Serve warm, or cool completely.
- To assemble the sundaes, spoon some sauce into bowls and swirl it around a bit. Scoop ice cream into the bowls, then spoon more sauce on top. Sprinkle each with a generous amount of pie crust crumbles, and top with whipped cream if using and garnish each with a cherry if using.
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
Tips:
- Use fresh cherries whenever possible. Fresh cherries have the best flavor and texture, but frozen cherries can also be used in a pinch. If using frozen cherries, thaw them completely before using.
- Don't overmix the cherry sauce. Overmixing the sauce will make it too thick and syrupy. Mix just until the cherries are evenly coated with sugar.
- Use a good quality vanilla ice cream. The better the ice cream, the better the sundae. Look for an ice cream that is rich and creamy, with a smooth texture.
- Top the sundae with whipped cream and a cherry. This is the classic cherry sundae topping, and it's always a winner. You can also add other toppings, such as chocolate chips, nuts, or sprinkles.
- Serve the sundae immediately. Cherry sundaes are best enjoyed fresh, so serve them as soon as they are made.
Conclusion:
Cherry cream sundaes are a delicious and easy dessert that can be enjoyed by people of all ages. They are perfect for a summer party or a special occasion, and they can also be a quick and easy weeknight treat. With just a few simple ingredients, you can create a cherry cream sundae that is sure to impress your friends and family. So next time you're looking for a sweet and satisfying dessert, give cherry cream sundaes a try.
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