Recipies for a Month of Sundaes

Whishing for... A month of

SUNDAES

31+ recipes for this classic summer treat

Table of Contents

This book is dedicated to the child in all of us and the pure delight that sunshine and ice
cream can bring.
Copyright © 2014 by Whish Enterprises Ltd.
All rights reserved. No part of this publication may be reproduced, distributed, or
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Whish Enterprises Ltd
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Although the author and publisher have made every effort to ensure that the
information in this book was correct at press time, the author and publisher do not
assume and hereby disclaim any liability to any party for any loss, damage, or disruption
caused by errors or omissions, whether such errors or omissions result from negligence,
accident, or any other cause.
Editor: Janet Fowler
Recipe Development: Patricia Meili-Bullock
Food Styling: Patricia Meili-Bullock
Photography: Kariann Goodkey, Patricia Meili-Bullock p.14,38
Design: Kariann Goodkey
First Printing, 2014
Includes index
ISBN 978-0-9936995-0-4

SUNDAES

Introduction.................................................................................. 4

Sundae Classics

Banana Split.................................................................................. 6
Peach Melba.................................................................................. 8
Cookies and Cream....................................................................... 9

Fresh and Fruity:

Strawberry Rhubarb Parfait.......................................................... 12
Peach Blossom Sundae................................................................ 14
Superfoods Sundae....................................................................... 16
Raspberry Pistachio Sundae........................................................ 17
Lemon Blueberry Parfait............................................................... 20

Chocolate Decadence:

Chocolate Peanut Butter Parfait................................................... 21
Triple Chocolate Sundae............................................................... 24
Mint Chocolate Sundae................................................................. 25
Chocolate Hazelnut Sundae......................................................... 28
Chocolate Macaroon Sundae....................................................... 30

Reinvented Favorites

Autumn Spice Sundae................................................................... 32
Black Forest Sundae..................................................................... 34
Pecan Pie Sundae.......................................................................... 35
Toffee Apple Sundae..................................................................... 38
Pavlova Sundae............................................................................. 40
Strawberry Shortcake Sundae..................................................... 42
S’mores Sundae............................................................................ 43

Tropical Temptations

Pina Colada Sundae...................................................................... 46
Banana Blitz.................................................................................. 48
Japanese Green Tea Sundae........................................................ 50

Children’s Sundaes

Carnival Clown Sundae................................................................. 51
Teddy Bear’s Picnic Sundae.......................................................... 54
Happy Birthday Sundae................................................................ 55

Savoury Sundaes

Perogy Parfait............................................................................... 58
Thanksgiving Sundae.................................................................... 59
Mashed Potato Parfait................................................................... 62

Grande Finales

The Sundae to End All Sundaes.................................................... 64
Make-Your-Own Sundae Buffets................................................... 65
Index ............................................................................. 67

Introduction
As a company that’s all about life’s celebrations, we at Whish often think about what
makes a special occasion truly “special.” Sometimes it’s something as simple as a
party dessert that’s a level above the ordinary. Since sundaes and ice cream are a part
of many celebrations, we got talking about some of our favourite frozen desserts and
began compiling ideas for what would become our Month of Sundaes.
It was fun to hear not only about which flavours people liked but also about some of
the memories and stories these flavours evoked. Ice cream is great because it has such
a universal appeal. It’s more than just a cool, sweet party dessert; it’s a connection to
childhood memories of summer time fun. A spoonful of an old familiar flavour is enough
to transport us back to happy times.
We included numerous ice cream shop flavours in our recipe development and testing
and found that while some of our favourites made great sundaes and had lots of range,
others were best left on their own. Tiger Tail was one flavour that had some passionate
fans, but everything we tried with it seemed to detract from the balance and flavours
that the Tiger Tail ice cream fans loved (that being said, if you have a recipe you like for a
Tiger Tail Sundae we are still game to try)!
So whether you are looking for ideas for a simple summer treat, a recipe for a
spectacular party dessert or a creative way to serve some savoury standbys we hope
you find something to make your life a little sweeter and more fun in our Month of
Sundaes.

A Month of Sundaes whish.ca

4

BANANA SPLIT

The Banana Split is an iconic sundae perfect for sharing. We couldn’t have a month of sundaes without including this classic showstopper.
On the occasion of its 100th anniversary the US National Ice Cream Retailers Association (NICRA) certified Latrobe Pennsylvania as the
birthplace of the Banana split. Created by David Evans Strickler in 1904 at the soda fountain at Tassel Pharmacy it cost a whopping 10 cents
- twice the price of other sundaes.
As with all foods great quality ingredients make all the difference. The fresh strawberry sauce, rum infused pineapple sauce and chocolate
sauce enhance the different flavours of ice cream. Grab a friend and enjoy!

Banana Split
1 ripe banana, peeled and sliced lengthwise
1 scoop vanilla ice cream
1 scoop chocolate ice cream
1 scoop strawberry ice cream
3 tbsp. chocolate sauce
3 tbsp. Fresh Strawberry Sauce
3 tbsp. Pineapple Rum Sauce
A generous dollop of whipped cream
Candy sprinkles
Chopped nuts (optional)
1 maraschino cherry
Place banana halves in sundae boat, arrange ice cream
between banana slices. Pour strawberry sauce over strawberry
ice cream, pineapple sauce over vanilla ice cream and
chocolate sauce over chocolate ice cream. Pipe a generous
amount of whipped cream over top, scatter sprinkles and
nuts (if desired) over whipped cream and top it all off with the
maraschino cherry.

5


Pineapple Rum Sauce
398 mL / 19 oz. can of pineapple tidbits with juice
125 mL / 1/2 cup (100 g) Granulated Sugar
125 mL/1/2 cup rum*
45 mL / 3 tbsp. lime juice
30 mL / 2 tbsp. cornstarch
* Rum can be substituted with 5 ml / 1 tsp. rum flavouring
Combine pineapple tidbits, sugar and rum in medium
saucepan. Bring to a boil.
Stir together lime juice and cornstarch in small bowl until
smooth. Whisk into boiling pineapple mixture until thickened
and glossy. Makes about 575 mL / 2 1/2 cups Pineapple Rum
Sauce.

Strawberry Sauce
Bursting with fresh strawberry flavour the sweetness of this sauce
can be adjusted depending on how sweet and flavourful the
strawberries are.
750 mL / 3 cups sliced fresh strawberries
60 mL / 1/4 cup icing sugar
10 mL / 2 tsp. fresh lemon juice
1 cup chopped fresh strawberries
Combine first 3 ingredients in blender or food processor.
Process until smooth.
Stir in chopped strawberries. Makes about 2 1/2 cups
Strawberry Sauce.


6

PEACH MELBA

My favourite dinner party sundae is the Peach Melba. This refreshing and beautiful
dessert was created by famed chef Auguste Escoffier in honour of Australian Soprano
Nellie Melba around 1892. The combination of peaches and vanilla ice cream has had
numerous other additions over the years but raspberry sauce (which Escoffier himself
added in 1900) is my favourite. If fresh raspberries are available, I sprinkle on a few of
those as well.
Fresh peaches are wonderful but do have a very short season. By all means use them
when you can, but for the rest of the year, canned peaches in light syrup make a
perfectly acceptable substitution.

Raspberry Sauce
1 litre /4 cups / 500 g frozen raspberries
250 mL / 1 cup / 200 g granulated sugar
60 mL / 1/4 cup water
45 mL / 3 tbsp. lemon juice
30 mL / 2 tbsp. corn starch
Combine raspberries, sugar and water in a medium saucepan. Bring to a boil.
Reduce heat to medium-low and simmer for about 5 minutes until berries are soft.
Stir lemon juice and cornstarch together in a small bowl until smooth. Bring
raspberry mixture to a boil again and whisk cornstarch mixture into raspberry
sauce until boiling and thickened. Press sauce through a fine sieve. Discard seeds.
Chill until ready to serve. Makes about 750 mL (3 cups) Raspberry Sauce.

Poached Fresh Peaches
4 ripe peaches
500 mL / 2 cups water
250 ml / 1 cup / 200 g granulated sugar
To remove skin from fresh peaches: score the skin of the peach by making a
small X with a knife. Drop peaches into boiling water for about 30 seconds then
immediately transfer to a bowl of ice water. The skins should peel off easily.
Combine water and sugar in a medium saucepan. Bring to a boil. Add peaches.
Simmer, turning occasionally for about 8 minutes until cooked through. Remove
to a plate to cool before slicing. If you are making the peaches few hours in
advance you may chill the syrup and place the sliced peaches in the syrup in the
fridge until just before serving.

Peach Melba
8 scoops vanilla ice cream
4 poached peaches, sliced
500 mL / 2 cups raspberry sauce
250 mL / 1 cup fresh raspberries
Arrange chilled dessert cups on a tray that fits into your freezer. Place 1 scoop of
ice cream into each dessert cup. Return to freezer.
Just before serving arrange peach slices in dessert cups, pour raspberry sauce
over ice cream, and sprinkle with fresh raspberries.
Makes 8 Peach Melbas.


8

COOKIES AND CREAM
Cookies and Cream Ice Cream had some ardent supporters in our
group and we were excited to see what we could do to dress it up.
We tried it with different kinds of cookies and various sauces, but,
after much discussion and some failed attempts we came to the
conclusion that sometimes the best sundaes are really quite simple.
We decided to take our cue from the things we loved about this
classic ice cream, the dark cookies and creamy smoothness, and just
embellish those elements through our additions. Simple chocolate
wafers played best with the other ingredients because icing filled
cookies seemed to throw off the balance by making things too
sweet. We also experimented with a number of other additions but
the extra flavours just seemed to compete with the iconic taste that
everyone was searching for.
So here you have it, a sundae glorious in its simplicity, just made for
the Cookies & Cream lover.

9


Cookies & Cream Ice Cream Sundae
The classic flavours of cookies and cream embellished with even
more cookies and cream for added crunch and creaminess to
enhance the taste you know and love.

1.

2.
3.
4.
5.
6.
7.

6 chocolate wafer cookies, broken up
2 scoops Cookies and Cream Ice Cream
45 mL / 3 tbsp. chocolate sauce
Whipped cream
Scatter about 1/3 of broken wafer cookies into bottom of
sundae cup.
Drizzle 1 tbsp. chocolate sauce over cookies
Place 1 scoop ice cream into sundae cup
Scatter half of remaining wafer cookies over ice cream
Drizzle with 1 tbsp. chocolate sauce
Add second scoop of ice cream
Top with remaining chocolate sauce and cookies.
Makes 1 sundae.

STRAWBERRY RHUBARB PARFAIT
Remember when eating your vegetables was your ticket to getting dessert? With
today’s sundae you can have your dessert and your vegetables all in one using tart and
flavourful rhubarb (a.k.a. pie plant) combined with fresh strawberries and frozen yogurt.
This easily grown perennial vegetable has been a staple in home gardens across Canada
since, at least, the late 19th century and has been used medicinally in its native China
for thousands of years.
Rhubarb is easy to find in-season at farmer’s markets and is also available chopped
and frozen in some grocery stores. Rhubarb compote can be stored in the fridge for at
least a week or frozen for up to three months. That means you can make big batches of
compote when it is in season to have on hand for eating with oatmeal, topping pancakes
or making Strawberry Rhubarb Parfait.

Rhubarb Compote
6 cups / 1.5 litres / 800 g chopped fresh rhubarb stalks
1 cup / 250 ml / 200 g granulated sugar
1/2 cup water
2 cinnamon sticks (about 4 inches / 10 long)
Combine all ingredients in medium saucepan cover and bring to a boil. Reduce
heat to medium low and simmer, stirring occasionally, for about 10 minutes
until rhubarb is tender but not completely broken down. Remove and discard
cinnamon sticks. Makes about 1 litre / 4 cups Rhubarb Compote.

Strawberry Rhubarb Parfait
This would convert easily to a non-dairy dessert as vanilla soy or almond “ice creams”
would blend beautifully with the sweet, tart strawberries and rhubarb.
2 scoops vanilla frozen yogurt or ice cream
1/3 cup Rhubarb Compote
1/3 cup chopped fresh strawberries
Place 1 scoop of frozen yogurt in the bottom of a chilled parfait glass. Spoon 30
mL / 2 tbsp. Rhubarb Compote onto yogurt, Sprinkle 30 ml / 2 tbsp. strawberries
onto compote. Repeat with remaining frozen yogurt, rhubarb compote and
strawberries. Makes 1 Strawberry Rhubarb Parfait.

Interesting Rhubarb Fact:
“Rhubarb is usually considered to be a vegetable; however, in the United States, a New
York court decided in 1947 that since it was used in the United States as a fruit, it was to be
counted as a fruit for the purposes of regulations and duties. A side effect was a reduction
on imported rhubarb tariffs, as tariffs were higher for vegetables than fruits.[1]”
Source: Wikipedia


12

PEACH BLOSSOM SUNDAE
Amaretto makes a winning entrance to our month of sundaes in this celebration of fresh
summer peaches. Amaretto is a sweet almond-flavoured Italian liqueur with a longstanding history dating back to the renaissance.

Amaretto Peach Coulis
4 ripe peaches, peeled*, pitted and sliced
60 mL / 1/4 cup granulated sugar
30 mL / 2 tbsp. amaretto
Combine all 3 ingredients in medium saucepan. Cook on medium-low for about 10
minutes until peaches are soft. Purée. Makes about 250 mL (1 cup) sauce.

Peach Blossom Sundae
1 ripe peach, cut into thin wedges
1 large scoop vanilla ice cream
60 mL / 1/4 cup Amaretto Peach Coulis
15 mL / 1 tbsp. toasted sliced natural almonds
Arrange peach wedges around the circumference of a small, shallow dessert dish.
Scoop ice cream over top. Pour sauce over ice cream. Sprinkle with almonds.
Makes 1 sundae.
There are many varieties of Amaretto available on the market, though Disaronno is
probably one of the more well known. Disaronno stopped marketing their product as
amaretto several years ago, though it remains an outstanding Italian almond liqueur
which makes an excellent choice for this sundae’s sauce.
The story of Disaronno is said to date back to 1565 when an innkeeper presented a
bottle of fragrant liqueur as a gesture of thanks to a pupil of Leonardo DaVinci’s who
painted a beautiful fresco, the Madonna of the Miracles, which is still displayed today in
Saronno.
Years passed and the innkeeper’s recipe was found by the Reina family, who guarded
the recipe for many years until a store was opened that sold the family’s outstanding
amaretto.
Through the 1900s the product continued to increase in popularity with the 1960s
bringing international sales and a big boom in demand for the product. The look of
the bottle has only changed slightly over time, though the name of the Reina family’s
liqueur has evolved. It was once known as Amaretto di Saronno Originale with its
current name of Disaronno being adopted in 2001.

Tip!
To remove skin from fresh peaches: score the skin of the peach by making a small X on
the bottom with a knife. Drop peaches into boiling water for about 30 seconds then
immediately transfer to a bowl of ice water. The skins should peel off easily.


14

SUPERFOODS SUNDAE
The word “superfood” is defined by the The Oxford English
Dictionary as “a food considered especially nutritious or otherwise
beneficial to health and well-being.” While there are plenty of claims
and counter claims as to the health benefits of certain foods (which
we have no authority to comment upon), we do stand behind this
dairy-free fruit based sundae as a vitamin rich and delicious dessert.
You may choose to sweeten this sundae with whichever sweetener
you prefer. We have used honey, though agave syrup, maple syrup,
stevia or sugar will all work just fine.
Though much debate surrounds the notion of “superfoods,” we
are pleased to provide you with a handy guide to some of the more
popular claims as to the health benefits of the ingredients we’ve
used in this delicious dessert.
Wild Blueberries: These delicious little berries are known for their
anti-inflammatory properties and contain numerous nutrients.
Ann Kulze, MD, of Charleston, S.C., author of Dr. Ann’s 10-Step Diet,
A Simple Plan for Permanent Weight Loss & Lifelong Vitality says
“Inflammation is a key driver of all chronic diseases, so blueberries
have a host of benefits. I tell everyone to have a serving (about
1/2 cup) every day.” If you don’t have access to fresh berries you
needn’t worry as Dr. Kulze advises that “frozen are just as good as
fresh.” In general the more colour fruits and vegetables have, the
more antioxidants they contain. Wild or low bush blueberries are
smaller and more intensely coloured than their high bush cousins.
Ripe Bananas: Bananas are a good source of vitamin B6 and a
good source of vitamin C, potassium, dietary fibre and manganese.
The very ripe bananas that we call for in this recipe have a higher
glycemic index than less ripe fruits, though according to research
conducted at the University of Innsbruck in Austria, fruit that is fully
ripened also has higher antioxidant levels
Pomegranate Juice: High in vitamin C and K, pomegranate has
been used in ayurvedic medicine for thousands of years with many
purported health benefits.
Lemon Juice: Lemon juice is high in vitamin C and helps keep
foods from browning. It is also known to improve mood through
aromatherapy and brightens the flavours of many other foods
including the banana and blueberries used in this recipe.
Almonds: High in vitamins and minerals, particularly vitamin E,
magnesium, manganese, riboflavin, iron and calcium, these crunchy
and delicious nuts make a great snack and a nice crunchy topping
for many foods, including sundaes.

Wild Blueberry Sauce

Intense dark purple in colour and bursting with blueberry flavour,
this sauce is delicious served over ice cream, pancakes or spooned
over a slice of lemon cheesecake.
750 mL / 3 cups (450 g) fresh or frozen wild blueberries
250 mL / 1 cup orange juice
125 mL / 1/2 cup (100 g) granulated sugar
Combine first 3 ingredients in medium saucepan. Bring to
a boil. Reduce heat to medium-low and simmer for about 5
minutes until berries are tender.
Stir cornstarch into lemon juice in a small bowl until smooth.
Bring blueberry mixture back to a boil. Whisk cornstarch
mixture into boiling blueberry mixture until thickened and
glossy. Makes about 750 mL (3 cups) of Wild Blueberry
Sauce.

Banana Berry “Ice Cream”
Dairy-free, vegan and filled with healthy fruits, this “ice cream”
can be sweetened to taste with whichever sweetener you prefer.
We have used honey here, though feel free to experiment with
agave syrup, maple syrup, stevia or just plain sugar. This frozen
dessert has more of a soft-serve ice cream texture and should be
consumed right away.
2 frozen ripe bananas, cut into 2.5 cm (1 inch) slices
125 mL / 1/2 cup frozen wild blueberries
60 mL / 1/4 cup pomegranate juice
30 mL / 2 tbsp. honey (or to taste)
Combine all 5 ingredients in a food processor. Process until
smooth. Makes about 500 mL (2 cups) Banana Berry “Ice
Cream.”

Superfoods Sundae
Put it all together for a sundae that’s delicious and nutritious.
500 mL / 2 cups Banana Berry “Ice Cream”
250 mL / 1 cup Wild Blueberry Sauce
60 mL / 1/4 cup toasted natural sliced almonds
Divide ice cream between 4 chilled dessert glasses. Top each
with 60 mL (1/4 cup) Wild Blueberry Sauce. Sprinkle with 15
mL / 1 tbsp. almonds. Makes 1 sundae.


16

RASPBERRY PISTACHIO SUNDAE
Raspberries and pistachios are so flavourful and complex on their own, so, all we
needed to do was pair them together to make a truly wonderful sundae.

Raspberry Sauce
1 litre /4 cups / 500 g frozen raspberries
250 mL / 1 cup / 200 g granulated sugar
60 mL / 1/4 cup water
30 mL / 2 tbsp. corn starch
Combine raspberries, sugar and water in a medium saucepan. Bring to a boil.
Reduce heat to medium-low and simmer for about 5 minutes until berries are soft.
Stir lemon juice and cornstarch together in a small bowl until smooth. Bring
raspberry mixture to a boil again and whisk cornstarch mixture into raspberry
sauce until boiling and thickened. Press sauce through a fine sieve. Discard seeds.
Chill until ready to serve. Makes about 750 mL (3 cups) Raspberry Sauce.

Raspberry Pistachio Sundae
1 large scoop pistachio ice cream
3 tbsp. Raspberry Sauce
8 fresh raspberries
1 tbsp. chopped toasted pistachio nuts.
Place ice cream in sundae dish, pour sauce over ice cream, sprinkle with fresh
raspberries and pistachios.
Makes 1 Raspberry Pistachio Sundae.
The raspberries in my garden are ripening almost faster than we can get them picked
these days. If you have more than you can eat at once I suggest spreading them on a
parchment paper-lined baking sheet and freezing overnight. You can then simply pour
them into a freezer bag so they are ready to grab any time you need some. To thaw
raspberries arrange them hole-side-down on a plate covered in paper towel and let
stand for about 15 minutes until thawed. They will be softer than fresh, but, will usually
hold their shape remarkably well.
Pistachio nuts in and out of shell are one of the oldest flowering nut trees, and are
one of the only two nuts mentioned in the Bible (Genesis 43:11). Humans have eaten
pistachio nuts for at least 9,000 years but until the 1970’s, no pistachio industry existed
in the US. Now, California produces upwards 300 million pounds of pistachios, about 98
percent of the US domestic crop.
A dish widely credited for helping put pistachios on the American menu was pistachio
ice cream, an invention credited to Philadelphia’s James W. Parkinson in the 1940’s.
Source: Pistachio Health Institute

17


LEMON BLUEBERRY PARFAIT
This recipe is a simple and beautiful way to show off some of my favourite New Brunswick ingredients. Eggs for the lemon curd fresh from
the hen house with lovely golden yolks, wild blueberries you can pick right outside the door of the camp and delicious ice cream from New
Brunswick dairies.

Lemon Curd
This silky lemon custard is delicious on scones and also makes a
great tart filling.
225 mL / 1 cup (200 g) granulated sugar
3 large eggs
2 egg yolks, large
Zest of 2 large lemons
113 mL / 1/2 cup (114 g) butter, softened
113 mL / 1/2 cup lemon juice
Be sure to use a stainless steel or enameled saucepan for this
recipe.
Whisk sugar, eggs and yolks together in medium saucepan
until well combined.
Whisk in softened butter then lemon zest and juice. Heat on
medium, stirring constantly, for about 8 minutes just until
mixture begins to boil. Strain into a heatproof bowl. Makes
about 500 mL (2 cups) lemon curd.

Lemon Blueberry Parfait
60 mL / 1/4 cup Wild Blueberry Sauce
45 mL / 3 tbsp. Lemon Curd
Dollop of whipped cream
Wild blueberries to garnish (optional)
Place 15 mL / 1 tbsp. Wild Blueberry Sauce in bottom of chilled
parfait glass, add 15 mL / 1 tbsp. Lemon Curd and one scoop
of ice cream.
Continue by adding 30 mL / 2 tbsp. Wild Blueberry Sauce,
remaining Lemon Curd and remaining scoop of ice cream. Top
with remaining Wild Blueberry Sauce, a dollop of whipped
cream and a few wild blueberries.
Makes 1 Lemon Blueberry Parfait

Wild Blueberry Sauce
Intense dark purple in colour and bursting with blueberry flavour
this sauce is delicious on ice cream, pancakes or spooned over
lemon cheesecake.
750 mL / 3 cups (450 g) fresh or frozen wild blueberries
1 cup orange juice
Combine wild blueberries, orange juice and sugar in a medium
saucepan. Bring to a boil. Reduce heat to medium-low and
simmer for about 5 minutes until berries are tender.
Stir cornstarch into lemon juice in a small bowl until smooth.
Bring blueberry mixture back to a boil. Whisk cornstarch
mixture into boiling blueberry sauce until thickened and
glossy. Makes about 750 mL (3 cups) of Wild Blueberry
Sauce.


20

CHOCOLATE PEANUT BUTTER PARFAIT
Chocolate and peanut butter are a wonderful combination and this supersized sundae is
simply bursting with the flavours and textures of these old friends.

Chocolate Peanut Butter Parfait
2 two-bite brownies
30 mL / 2 tbsp. peanut butter
60 mL / 1/4 cup chocolate sauce
30 mL / 2 tbsp. lightly salted roasted peanuts
Reese’s Mini Peanut Butter Cups (optional)
Slice two-bite brownies in half . Spread each half with 1/2 tbsp. peanut butter. Cut
each half into quarters.
Pour 1 tbsp. chocolate sauce into bottom of chilled parfait glass. Add 4 pieces of
peanut butter covered brownie. Sprinkle with a few peanuts. Add 1 scoop vanilla ice
cream. Scatter 6 pieces of peanut butter covered brownie on top of ice cream. Pour
1 tbsp. chocolate sauce over brownies. Sprinkle with a few peanuts. Add remaining
ice cream, brownies and chocolate sauce. Sprinkle with remaining peanuts and mini
peanut butter cups if desired. Makes 1 Chocolate Peanut Butter Parfait.
Tasting notes: we were searching for a sundae that would give us a good chocolate
flavour and bring out the taste and the creamy, gooey texture of the peanut butter.
To address the logistical question of how to get the soft creamy peanut butter inside
the chocolaty sundae without making a colossal mess we tried spreading the peanut
butter onto some two-bite brownies. The rich cakey brownie added a nice texture that
balanced out the creamy peanut butter and was a (relatively) tidy solution that got the
peanut butter distributed quite evenly.
We wanted this sundae to really celebrate the chocolate and peanut butter flavours and
textures so we tried both chocolate and vanilla ice cream. To our surprise using the vanilla
ice cream gave us more chocolate and peanut butter flavour than the chocolate ice cream
did. It should be noted that although vanilla was the clear winner we all felt that chocolate
was also very tasty and would be a perfectly acceptable substitution in a pinch.

21


TRIPLE CHOCOLATE SUNDAE

This sinfully sweet sundae celebrates chocolate in a dessert that’s meant to be shared
with a loved one, making this our official “Triple-Chocolate Sundae of Love.”
Chocolate is often regarded as one of the most sensual foods in existence as it has been
shown to release endorphins similar to those experienced when a person falls in love.
And there’s a whole lot to love when it comes to this sundae. It combines three types of
chocolate (dark, milk and white) in a sundae that’s far too decadent to keep to yourself.
This impressive dessert is easy enough for anyone to make, even with its homemade
chocolate sauces. So if you’re all thumbs in the kitchen, fear not. This special sundae is
sure to impress your special someone.
Just grab a couple of spoons, snuggle up close to your sweetheart and prepare to fall in
love with chocolate all over again.

White Chocolate Sauce
100g Good quality white chocolate
125 mL / 1/2 cup whipping cream
1 Strip of orange peel about 1 inch wide by 2 inches long
1.25 mL / 1/8 tsp. vanilla
Combine all 4 ingredients in small saucepan. Heat and stir until smooth. Allow to
cool to room temperature. Remove and discard orange peel. Makes about 330 mL
/ 3/4 cup White Chocolate Sauce.

Chocolate Fudge Sauce
100 g chopped dark chocolate
125 mL / 1/2 cup evaporated milk
15 mL / 1 tbsp. granulated sugar
1/4 tsp. vanilla
Combine all 4 ingredients in small saucepan. Heat and stir until smooth. Makes
about 330 mL / 3/4 cup Hot Fudge Sauce.

Triple Chocolate Sundae

Making Chocolate Curls: I find that using a vegetable peeler along the side of a good quality chocolate bar gives me sweet little curls that
look great sprinkled on desserts. For best results use a sharp peeler and make sure the chocolate is not too cold.

23


1 Scoop white chocolate ice cream
1 Scoop dark chocolate ice cream
1 Scoop milk chocolate ice cream
3 two-bite brownines, cut into quarters
45 mL / 3 tbsp. Hot Fudge Sauce
45 mL / 3 tbsp. White Chocolate Sauce
Chopped chocolate bars and grated chocolate for garnish as desired.
Place ice cream scoops in chilled sundae boat. Arrange brownie pieces around ice
cream. Pour sauces over ice cream and brownies. Sprinkle with chopped and/or
grated chocolate. Serves 2.
We loved the idea of having three different types of chocolate ice cream and were
pleased to discover that Breyers makes a triple chocolate variety so we could get
all three in one package.


24

MINT CHOCOLATE SUNDAE
Chocolate Mint is one of Baskin Robbins top 5 selling flavours and is available from
a wide range of ice cream manufacturers with colours that vary from almost white
to extremely bright green and chocolate in various sizes and qualities. Whichever
brand and style you prefer they are all made that much better with the addition of our
decadent Chocolate Fudge Sauce.

We tried various chocolate mint candies with this and found that the Junior Mints were
our favourite they had a good hit of mint flavour, were small enough for one bite and
didn’t have a waxy mouth feel when chilled.

Chocolate Fudge Sauce
100 g chopped dark chocolate
125 mL / 1/2 cup evaporated milk
1/4 tsp. vanilla
Combine all 4 ingredients in small saucepan. Heat and stir until smooth. Makes
about 330 mL / 3/4 cup Hot Fudge Sauce.

Mint Chocolate Sundae
1 large scoop mint chocolate ice cream
8 Junior Mints (or other dark chocolate covered mint candy)
45 mL / 3 tbsp. Hot Fudge Sauce
Dollop of whipped cream
5 mL / 1 tsp. dark chocolate curls
Sprig of mint for garnish
Making chocolate curls: I find that using a vegetable peeler along the side of a good
quality chocolate bar gives me sweet little curls that look great sprinkled on desserts.
For best results use a sharp peeler and make sure the chocolate is not too cold.


26

CHOCOLATE HAZELNUT SUNDAE
My first taste of Nutella was when I was on a school field trip to L’Alliance Francaise. We
were given a little of this delicious chocolate hazelnut spread on a piece of baguette and
we were all delighted with this decadent European snack.
These days Nutella is far more mainstream. It is available in most grocery stores and
President’s Choice even offers a chocolate hazelnut spread under its own label. It is a
staple in our house and I usually pick it up at Costco in the 2 pack. My niece recently
found a 5 kg jar at the Costco near their house but even with a house full of company
that size seemed a bit excessive.
Sticky spreads like Nutella and peanut butter can be messy to measure using measuring
cups or tablespoons which is one of the reasons we like to include a weight in the
ingredient list. If you have a kitchen scale you can simply place the saucepan on the
scale then zero it off and weigh your spread right in the pot you will be using to make the
sauce. Much neater than trying to scoop this into and then out of a measuring cup.
This decadent sundae would be a big hit at a fancy dinner party but is so simple to make
you could whip it up anytime.

27


Chocolate Hazelnut Sauce
100 g / 3.5 oz. (about 75 mL / 1/3 cup) chocolate hazelnut
spread (such as Nutella)
75 mL / 1/3 cup whipping cream
15 mL / 1 tbsp. Frangelico Hazelnut Liqueur (optional but
definitely recommended)
Heat and stir all 3 ingredients in small saucepan until smooth.
Makes about 150 mL (2/3 cup) Chocolate Hazelnut Sauce.

Chocolate Hazelnut Sundae
4 large scoops vanilla ice cream
125 mL / 1/2 cup whole hazelnuts, toasted and chopped
8 chocolate hazelnut-filled rolled wafers
250 mL / 1 cup Chocolate Hazelnut Sauce
Scoop ice cream into 4 sundae dishes. Sprinkle hazelnuts
over ice cream. Arrange rolled wafers beside ice cream. Pour
Chocolate Hazelnut Sauce over hazelnuts and ice cream.
Makes 4 sundaes.
The sauce is best served at room temperature or slightly
warm. In the unlikely event of leftovers the sauce can be
kept refrigerated for up to 1 week and gently warmed before
serving.


28

Chocolate Macaroon Sundae
Marvelous macaroons make this magnificent sundae memorable.
90 mL / 6 tbsp. chocolate sauce
2 coconut macaroons, cut into quarters to make 8 pieces
1 large scoop chocolate ice cream
1 large scoop coconut ice cream
15 mL / 1 tbsp. toasted sweetened flaked coconut
Pour 30 mL (2 tbsp.) chocolate sauce into chilled parfait glass. Add 4 pieces
of coconut macaroon. Drizzle 30 ml (2 tbsp.) chocolate sauce over top. Scoop
chocolate ice cream into parfait glass. Add 3 pieces of coconut macaroon, and
coconut ice cream. Arrange remaining coconut macaroon piece on top. Pour
remaining chocolate sauce over ice cream and sprinkle with coconut. Makes 1
sundae.
Tasting Notes: We originally tried this sundae using just chocolate ice cream
thinking that the coconut flavour of the macaroons would be sufficient but found
that we needed a little more coconut flavour. The coconut ice cream made all the
difference, its subtle flavour accented the macaroons and the chocolate rounding
the flavours out well. If you don’t have access to coconut ice cream we suggest
using vanilla instead.

CHOCOLATE MACAROON SUNDAE
You say macaron, I say macaroon. What’s the difference?

Well, besides the obvious letter ‘o’ that’s been added, there is quite a bit of difference.
In fact, besides their similar spellings these two sweet treats are really nothing alike,
though both are deliciously decadent in their own right.
The macaroon (pronounced mah-cah-ROON) is typically a coconut-based treat that’s
served like a cookie. It is often made with egg whites and sugar to create a base for
holding together shredded cocount or other nuts. They are often then drizzled with
or dipped in chocolate or topped with a maraschino cherry, though you may also see
them served up plain and simple. Macaroons are dense, substantial and sweet. It is this
scrumptious sweet that is featured in today’s sundae.
The macaron (pronounced mah-cah-ROn) on the other hand is a much more delicate
and light-textured confection that comes in a wide range of colours and flavours. They
are essentially sandwich cookies that are composed of two small discs of meringue
that are almost cake-like in texture. A creamy icing or jam is then used as a filling to
hold the two sides together. Macarons are growing in popularity and are available in an
absolutely astonishing range of flavours including chocolate, lavender, lemon, salted
caramel, apricot, mocha, green tea and just about anything else you can imagine.


30

AUTUMN SPICE SUNDAE
Every season has its own beauty and its own flavours, today’s
sundae is all about the warm and homey scents and tastes of fall. As
we enter the last week of August we are starting to see a little gold in
the trees, feeling the cooler evenings and noticing the shorter days.
Amidst the frenzy of getting the kids ready to go back to school and
the mourning for another all-to-short summer we wanted to take
a moment to think about the things we have to look forward to as
autumn approaches.
We started with a crisp waffle cup filled with President’s Choice
pumpkin pie ice cream, added ginger, caramel and cinnamon notes
and came up with a sundae that we think is the perfect seasonal
transition.

Autumn Spice Sundae
1 waffle bowl
1 large scoop pumpkin pie ice cream
15 mL / 1 tbsp. carmel sauce
30 mL / 2 tbsp. whipped cream
3 gingersnap cookies
Set waffle bowl on dessert plate or into dessert dish. Scoop
ice cream into waffle bowl. Drizzle caramel sauce over ice
cream. Add dollop of whipped cream. Crumble gingersnaps
into various sized pieces. Sprinkle over and arrange around ice
cream. Makes 1 sundae.

31



32

BLACK FOREST SUNDAE
Black Forest cake is a very popular dessert with plenty of regional variations. In Europe it is usually made with sour cherries, kirschwasser
(a brandy made from sour cherries), as well as layers of chocolate cake and cream.
Much more convenient - and a much bigger hit with kids - is the cherry pie filling version. This sundae goes together in a snap and the
ingredients are easy to find in any grocery store.

Black Forest Sundae
4 chocolate cupcakes (not iced), cut into 8 pieces each
398 mL / 19 oz. can of cherry pie filling
180 mL / 3/4 cup chocolate sauce
125 mL / 1/2 cup whipped cream
Chill 4 parfait glasses. Arrange 3 pieces of cake in bottom of
each glass. Add 15 mL (1 tbsp.) pie filling and 15 mL (1 tbsp.)
chocolate sauce.
Add 1 scoop vanilla ice cream to each glass. Add remaining
cupcake pieces, 45 mL (3 tbsp.) cherry pie filling and 15 mL
(1 tbsp.) chocolate sauce. Top with remaining scoop of ice
cream, cherry pie filling and chocolate sauce. Top with a
dollop of whipped cream and enjoy!
Makes 4 sundaes.


34

PECAN PIE SUNDAE
A la mode means fashionable or in the latest style, but when talking about pie it means
served with ice cream. We will never know who first served ice cream on top of a piece
of pie but the person credited with naming this delicious combination “à la mode” was
Hotelier John Gieriet. Born in Switzerland in 1829 he moved to the US in 1854. He was
in charge of food service for two US Presidents, Franklin Pierce and James Buchanan
before moving to Duluth Michigan and purchasing a hotel that he renamed “Hotel La
Perl.” Warm Blueberry Pie with Vanilla Ice Cream appeared under the name Pie à la
Mode on the restaurant’s menu on opening day in 1885.

For those of you who feel the ice cream is the best part of that package we have created
a pecan pie sundae. Lots of creamy vanilla ice cream accented with gooey sweet pecan
pie topped off with a little drizzle of caramel and toasted pecans.

Pecan Pie Sundae
2 Pecan mini tartlets, cut into quarters to make 8 pieces
30 mL / 2 tbsp. caramel sauce
30 mL / 2 tbsp. chopped toasted pecans
Scatter 4 pieces of pecan tart in chilled sundae dish. Place ice cream over tart
pieces, arrange remaining tart pieces around ice cream. Drizzle with caramel
sauce, sprinkle with toasted pecans.
Makes 1 Pecan Pie Sundae.

35


TOFFEE APPLE SUNDAE
This recipe was created with the help of my 12-year-old niece in a kitchen overlooking
this lovely orchard.

Cinnamon Crisps
These add nice texture and a fun look to a sundae or can be served with a sweet dip. A
great way to use up the last couple of tortillas in the pack.
2 medium flour tortillas, 20 cm (8”) diameter
15 mL / 1 tbsp. melted butter
25 mL / 1 1/2 tbsp. granulated sugar
0.5 mL / 1/8 tsp. cinnamon
Place tortillas on a baking sheet. Brush tortillas with melted butter. Sprinkle with
sugar and cinnamon. Bake at 400F (200C) for about 4 minutes until toasted. Cool.
Break tortillas into 8 pieces each.

Toffee Apple Sundae
Warm and comforting apples are complimented with cinnamon and butterscotch for a
sweet treat that’s reminiscent of toffee apples.
500 mL / 2 cups chopped apple (gala, macIntosh, golden transparent or granny
smith)
15 mL / 1 tbsp. butter
60 mL / 1/4 cup brown sugar
Pinch of nutmeg
Pinch of salt
4 large scoops butterscotch ripple ice cream
Sauté first 6 ingredients on medium-high for about 7 minutes until apples are
tender and caramelized.
Scoop ice cream into 4 chilled bowls. Arrange cinnamon crisps around ice cream.
Divide warm apple mixture between bowls. Makes 4 sundaes.

37



38

PAVLOVA SUNDAE

This Sundae is a tribute to a dish named after Russian ballerina Anna Pavlova who toured Australia and New Zealand in the 1920s. It has
become an iconic dessert in those countries with both Australia and New Zealand claiming to have invented this whipped cream and fruit
filled meringue concoction. Our sundae version of this classic dish plays off various fresh fruits using passion fruit sorbet, strawberry sauce,
kiwi fruit and nectarines. This is a great sundae to experiment with; try your own fruit combinations and write us about how they went.

Strawberry Salsa Fresca
Salsa Fresca simply means fresh sauce (which sounds so much
prettier in Italian or Spanish) and is a wonderful way to transform
flavourful fresh fruit into a dessert sauce.
You may want to adjust the amount of sugar up or down depending
on how sweet and flavourful the strawberries are.
750 mL / 3 cups sliced fresh strawberries
10 mL / 2 tsp. fresh lemon juice
Combine all 3 ingredients in blender or food processor.
Process until smooth. Makes about 375 mL(1 1/2 cups)
Strawberry Salsa Fresca

Pavlova Sundaes
Package of 8 meringue nests (President’s Choice makes nice
ones, available with the sundae toppings)
6 kiwi fruit, peeled and diced
3 nectarines, chopped
1 nectarine, sliced
8 scoops passion fruit sorbet
1 1/2 cups whipped cream
Break meringue nests into 4 pieces each. Place 3 pieces of
meringue into each of 8 chilled dessert cups. Sprinkle 1/3 of
chopped kiwi and chopped nectarine on meringue. Top with
vanilla ice cream. Arrange nectarine slices and remaining
meringue beside ice cream. Pour 45 mL / 3 tbsp. Strawberry
Salsa Fresca over ice cream. Scatter remaining fruit over
sauce. Top with a generous dollop of whipped cream. Makes 8
Pavlova Sundaes.


40

STRAWBERRY SHORTCAKE SUNDAE
Reminiscent of warm summer days and garden parties this classic summer combination
of cake, berries and cream becomes an ice cream dessert accented with those same
classic elements.

Strawberry Shortcake Sundae
Allowing the berries to macerate* with the sugar “cooks” them just enough to blend with
the other ingredients while maintaining maximum freshness. It also draws out some of
the moisture which adds a fresh element when mingled with the strawberry sauce.
750 mL/ 3 cups sliced fresh strawberries
6 individual sponge cakes (these can be found ready made in the berry section of
the grocery store or feel free to use your own scratch recipe)
6 large scoops vanilla ice cream
175 mL / 3/4 cup strawberry sauce
500 mL / 2 cups Chantilly Cream (or prepared whipped cream)
6 fresh mint springs for garnish
Sprinkle icing sugar over sliced berries. Stir until coated. Cover. Let stand in fridge
for about 30 minutes.
Cut sponge cake into 2 cm / 1 inch pieces. Scatter 1/2 of sponge cake into 6 chilled
dessert cups. Spoon 2 tbsp. macerated strawberries over cake in each dessert
cup. Pour 1 tbsp. strawberry sauce onto berries. Place large scoop of ice cream
into each dessert cup. Top with remaining sponge cake, strawberries, sauce and
cream. Garnish with a couple of reserved berry slices and a sprig of mint if desired.
Makes 6 Strawberry Shortcake Sundaes.

Chantilly Cream
A classic accompaniment and filling for many desserts. This lightly sweetened cream
infused with vanilla can transform simple berries into an exquisite dessert, is the perfect
contrast to rich chocolate cake and adds an airy neutral compliment to pumpkin pie or
sticky toffee pudding.
250 mL / 1 cup whipping cream
2.5 mL / 1/2 tsp. vanilla
Combine all three ingredients in large mixing bowl. Beat on high until soft peaks
form. Makes about 500 mL (2 cups) Chantilly Cream.
*Macerate - the action of combining foods, usually fruit, with sugar, alcohol and
sometimes other aromatics such as cinnamon sticks or citrus fruit peel to soften
the fruit, draw out the natural juices and add flavour.


42

S’MORES SUNDAE
For those times when you won’t be able to gather around a campfire to enjoy this
traditional treat, we bring you the S’mores Sundae – no kindling or matches required.

S’mores Sundae
This classic campfire treat has been updated with the addition of brownies and ice
cream to make it even better. This is quick to prepare under the broiler, but be sure to
keep a close watch on those marshmallows so they don’t burn.
10 two-bite brownies, halved crosswise
5 large marshmallows, halved crosswise
1 caramel-filled chocolate bar (such as Caramilk) separated into squares (52 g, 1.8 oz)
10 graham crackers, cut in half
10 scoops of vanilla ice cream
150 mL / 10 tbsp chocolate sauce
75 mL / 5 tbsp caramel sauce
3 graham crackers, broken into small pieces
Arrange brownies, cut-side up, on foil-lined baking tray. Place marshmallow
halves, cut-side down, over top of half of the brownies. Place 1 chocolate
square over each of the remaining brownies. Broil for about 30 seconds until
marshmallow is just toasted. It is best to stay and watch closely as it will happen
quite quickly.
Divide first amount of graham crackers between 5 shallow sundae dishes or bowls.
Scoop ice cream over top. Arrange brownie halves around ice cream.
Drizzle with chocolate and caramel sauces. Sprinkle with second amount of
graham crackers.
Makes 5 sundaes.
Did you know? Marshmallows are made with gelatin which is a product derived
from pork or beef. If you are inviting friends over who do not eat pork, kosher or halal
marshmallows are available in specialty markets or the kosher section of some grocery
stores.

43


PINA COLADA SUNDAE

Summer is a great time to fire up the barbecue, but, cooking on the grill does not have to be limited to meats and vegetables. Grilling
pineapple rings intensifies the sweet flavour and adds a lovely caramelization that not only looks beautiful but tastes great as well. Canned
pineapple rings tend to be a bit delicate for the grill, so, fresh is the way to go. A small round cookie cutter can be a great tool for removing
the core from the pineapple slices or you can even buy your pineapple already peeled and cored from the grocery store.
The combination of that great sweet pineapple and tropical coconut makes the Pina Colada a marquee summer taste. Our Pina Colada
sundae can be made with vanilla ice cream in a pinch, but, the coconut ice cream adds another level of tropical flavour that we really like.

Pineapple Rum Sauce

Pina Colada Sundae

398 mL / 19 oz. can of pineapple tidbits with juice
125 mL/1/2 cup rum*
45 mL / 3 tbsp. lime juice
* Rum can be substituted with 5 ml / 1 tsp. rum flavouring

1 fresh pineapple, peeled, cut into 12 slices, core removed – 16
leaves reserved for garnish
8 large scoops coconut (or vanilla) ice cream
575 mL / 2 1/2 cups Pineapple Rum Sauce
125 mL / 1/2 cup sweetened flaked coconut, toasted
Chill 8 dessert cups or glasses.

Combine pineapple tidbits, sugar and rum in medium saucepan.

Cook pineapple rings on well-greased preheated grill, over
medium heat, for about 3 minutes per side. Allow to cool. Cut
pineapple rings in half.

Bring to a boil.
Stir together lime juice and cornstarch in small bowl until
smooth. Whisk into boiling pineapple mixture until thickened
and glossy. Makes about 575 mL / 2 1/2 cups Pineapple Rum
Sauce.

Place 1/2 pineapple ring in bottom of each dessert cup. Top
with 1 scoop of ice cream. Arrange remaining pineapple rings
beside ice cream, top with sauce and toasted coconut. Garnish
with pineapple leaves.
Makes 8 Pina Colada Sundaes.


46

BANANA BLITZ SUNDAE
Foster your love of bananas with this sundae recipe that embraces
all things banana. Slices of banana bread are topped with ice cream
and a serving of bananas foster for a true banana blitz.
What is bananas foster? It’s a gooey mixture of cooked bananas in
a warm, syrupy blend of brown sugar, cinnamon, butter and rum.
This dish is served hot with ice cream allowing the saucy blend to
provide the perfect contrast to the cold ice cream. It’s similar to
cherries jubilee and is often lit on fire (also known as flambé) to
create a showy display and burn off the alcohol content.
As the story goes, the dish originates from New Orleans which in
the early 1950s was a major port of entry for bananas arriving in the
United States from South and Central America. The dish was created
as a challenge to the head chef of Brennan’s who was asked to come
up with a creative new dessert to showcase this plentiful fruit. Thus
this sweet dessert was born. Bananas foster was named for Richard
Foster, a friend of the owner of Brennan’s restaurant where it was
first invented and served.

Banana Blitz Sundae
30 mL / 2 tbsp. butter
30 mL / 2 tbsp. brown sugar
1 medium banana, peeled and cut into 1 cm (1/2 inch) slices
60 mL / 1/4 cup rum
1 slice banana bread, cut in half
Heat first 3 ingredients in medium frying pan on medium-high
until sugar is dissolved. Add banana slices. Sauté for about 2
minutes until bananas are starting to brown. Add rum. Cook
for 1 minute. Remove from heat.
Arrange banana bread in small dessert dish. Add ice cream.
Pour bananas and sauce over ice cream and banana bread.
Makes 1 sundae.

47



48

JAPANESE GREEN TEA SUNDAE
This recipe combines green tea, plums and sake to make an elegant sundae.
Green tea is popular throughout Eastern Asian and this is a fitting dessert for a dinner party featuring the cuisines of countries like Thailand,
Vietnam, Malaysia, Korea, China and of course Japan.
This sundae features a homemade sweet/tart sake plum sauce which pairs nicely with earthy green tea and is complimented with fresh
plums and toasted almonds. Vanilla ice cream provides the perfect finishing touch of sweetness.

Sake Plum Sauce
250 mL / 1 cup chopped fresh black plum (175 g)
125 mL / 1/2 cup chopped prunes (100 g)
125 mL / 1/2 cup sake* (Japanese rice wine)
60 mL / 1/4 cup sugar
Combine all 4 ingredients in small saucepan. Simmer for
about 45 minutes until plums and prunes are tender and
sauce is thickened. Makes about 300 mL (1 1/4 cups) Sake
Plum Sauce.

Japanese Green Tea Sundae
1 Scoop green tea ice cream
1 Scoop vanilla ice cream
45 mL / 3 tbsp. Sake Plum Sauce
10 mL / 2 tsp. toasted sliced natural almonds
Fresh plum slices, for garnish
Place green tea and vanilla ice cream scoops in tea cup or
sundae dish. Top with Sake Plum Sauce and almonds. Garnish
with plum slices. Makes 1 sundae.

*Dry white wine or white grape juice can be used in place of
the sake.


50

CARNIVAL CLOWN SUNDAE
Join us for a little clowning around in the kitchen.
It can be a lot of fun to play with your food and this silly sundae will have your party
guests giggling with delight.
This wacky sundae is great for letting the kids express their creativity as they decorate
their own dessert. It’s not as elaborate as a full make-your-own-sundae buffet, though
they still get to add their own amusing touches to their dessert before devouring it.

Carnival Clown Sundae
1 large scoop ice cream (your choice of flavour)
10 mL / 2 tsp. colourful sprinkles
1 sugar cone
2 round candies (for eyes)
1 caramel corn candy (for nose)
1/2 gummy worm or small piece of licorice (for mouth)
Scoop ice cream into a small dessert cup. Use sprinkles to decorate the top outer
edge of the scoop to look like clown hair. Place the ice cream cone, open-side
down, on an angle amongst the sprinkles to look like a clown hat. Place candies
for eyes, nose and mouth. Makes 1 sundae.

51


TEDDY BEAR’S PICNIC SUNDAE
If you go out in the woods today, you’re in for a big surprise… We have been gathering
some of our teddy bear’s favourites to make a sweet sundae that’s perfect for little ones.
Berry picking with little kids can be so much fun. Although we often find that they come
home with very few berries in their buckets, the fun of picking blueberries, strawberries,
blackberries and raspberries can be seen in their smiles and stained fingers. Just be sure
to warn them that not all pretty looking berries are edible so it is important to check
with Mom or Dad first.
Pack up a picnic and your favourite teddy bear for a fun summer treat. Whether you are
picking berries from your garden, the woods, one of the great U-Pick farms around the
country or just off the grocery store shelves, this combination of fruit, honey and ice
cream makes for great summer fun. You can also bring teddy with you to your nearest
farmer’s market to help pick out the berries from local producers.

Teddy Bear’s Picnic Sundae
1 mini waffle bowl
1 scoop vanilla ice cream or frozen yogurt
60 mL / 1/4 cup mixed fresh berries
15 mL / 1 tbsp. liquid honey (optional)
6 Teddy Graham cookies
Place waffle bowl in small bowl or on dessert plate. Scoop ice cream into waffle
bowl. Sprinkle with berries, drizzle with honey and arrange Teddy Grahams among
the berries. Makes 1 sundae.


54

HAPPY BIRTHDAY SUNDAE
Even if it’s not your birthday today your celebration can’t be more than a year away, and
it’s never too early to start thinking about ways to make your special day even more fun.
Cake served alongside birthday cake is a common practice, but for those who like the ice
cream even better than the cake this is the perfect birthday treat.
We have used birthday cake ice cream and strawberry sauce for this sundae, though you
can easily substitute any ice cream or sauce combination you like according to the tastes
of the birthday boy or girl (no matter how old they are).

Happy Birthday Sundae
75 mL / 1/3 cup strawberry sauce
2 scoops sprinkle party cake ice cream
1 decorated mini cupcake
Pour 15 mL (1 tbsp) strawberry sauce into chilled parfait glass. Add 1 scoop of ice
cream. Add 30 mL (2 tbsp) sauce, remaining ice cream scoop and remaining sauce.
Make an indent into the top ice cream scoop with a spoon and place the cupcake
(once you have first removed the cupcake paper) into the dent. Top with a candle
and let the singing begin!

55


PEROGY PARFAIT
Although perogies are available with fruit fillings, our second rogue recipe of the month
is a savory celebration of potatoes and cheese. Feel free to add other favourite perogy
toppings such as crumbled crisp bacon, sauerkraut, sauteed onions - whatever your
heart desires.

Perogy Parfait
Marvelous macaroons make this magnificent sundae memorable.
5 bite-sized ( or 3 standard) frozen perogies
45 mL / 3 tbsp. sour cream
15 mL / 1 tbsp. chopped green onion
45 mL / 3 tbsp. grated cheddar cheese
Prepare perogies according to package directions.
Place 15 mL (1 tbsp.) sour cream and 15 mL (1 tbsp.) grated cheese in bottom of
parfait glass. Sprinkle with 5 mL (1 tsp.) chopped green onion. Place 2 perogies
over top. Continue with another 15 mL (1 tbsp.) sour cream, another 5 mL (1 tsp.)
green onion and another 15 mL (1 tbsp.) grated cheese. Add remaining perogies,
sour cream, cheese and green onion. Garnish with a green onion curl if desired.
Makes 1 sundae.
For a fancy touch we added a green onion curl. To make one of these lovely
garnishes for your own sundae, trim ends of green onion to 12.5 cm (5 inch) length
leaving about 2.5 cm (1 inch) white and the remainder green. Using a small sharp
knife or sharp scissors, cut green portion of onion lengthwise into thin strips
(about 6 strips).Place green onion into a bowl of water with ice and chill for at
least 2 hours. The longer the onion is in the cold water the tighter the curls will be.
If you have a few small strips of green onion come detached while cutting, throw
them into the water as well. They will turn into fine little curls.
The late 1800s and early 1900s saw large numbers of Ukrainian migrants come to
Canada where they could take advantage of the plentiful farmland that was available as
the country pushed to settle the west, especially as farmland had become scarce in the
homeland.
The Ukrainian migrants brought with them many elements of their culture and cuisine
which have been adapted into the culture of the prairie provinces. So it’s certainly no
surprise that Cheemo chose Edmonton for their operational home base. Cheemo started
up in 1970 and is still a proud family-owned company that sells outstanding perogies
across Canada and in some regions of the United States.
Cheemo also offers bite-sized perogies that we’ve used in today’s savoury sundae.
They’re just the right size for packing into a sundae cup along with onion, cheese and
sour cream. This is the perfect sundae for those who are a tad lacking in the sweet tooth
area, though appreciate the magical combination of potato and cheese packed into
tender little pasta dumplings.


58

THANKSGIVING SUNDAE
Thanksgiving has come and gone and many of us are either enjoying or enduring the
last few days of turkey leftovers. I remember as a child feeling like the turkey leftovers
went on forever. My mom had a few signature dishes for taking care of them, some of
which I liked a lot more than others.
By day three it was getting harder and harder for her to “sell” turkey for dinner, but I
have a feeling that if she had presented us with this fun twist on turkey we would have
dug in with gusto. We suggest serving this unusual sundae with a crisp salad and some
crusty rolls.

Thanksgiving Sundae
125 mL / 1/2 cup chopped cooked turkey
75 mL / 1/3 cup gravy
45 mL / 3 Tbsp. cranberry sauce
1 large scoop stuffing
1 large scoop mashed potato
Fresh sage leaves, for garnish (optional)
Heat turkey, gravy, stuffing and mashed potatoes in separate bowls in microwave
until hot. Scatter 30 mL (2 Tbsp.) turkey in bottom of heat resistant parfait glass. Pour
30 mL (2 Tbsp.) gravy over top. Spoon 30 mL (2 Tbsp.) cranberry sauce over gravy.
Top with stuffing, remaining turkey and mashed potato. Pour remaining gravy and
cranberry sauce over potato. Garnish with sage leaves if desired. Makes 1 sundae.

Tip!
A self-clearing ice cream scoop is a very versatile tool. I use it to portion batter for
cupcakes and muffins, to scoop cookie dough, and of course ice cream. It also makes
portioning potatoes or other mashed foods quick and easy when plating dinner for a
crowd. Just be cautious if the food you are trying to scoop is too dense or stiff because it
may damage the scoop.

59


MASHED POTATO PARFAIT
The mashed potato - it’s a well-known side dish, comfort food, and even a dance.
Now the mashed potato is starring in our first Rogue Recipe of the Month of Sundaes
disguised as a dessert!
For those who don’t have much of a sweet tooth this may be the sundae they have been
waiting for. Fluffy mashed potato, melted cheese and delicious gravy are topped with
whatever your favourite sprinkles might be, perhaps chopped green onion or a sprinkle
of crisp bacon? A huge hit especially with teenage boys, this silly sundae is a fun way to
use up leftovers of all kinds - mashed potato, veggies, meat and gravy - the possibilities
are limited only by your imagination and the contents of your fridge.

Mashed Potato Parfait
75 mL / 1/3 cup gravy
2 large scoops mashed potato
30 mL / 2 tbsp. grated cheddar cheese
15 mL / 1 tbsp. bacon bits
5 mL / 1 tsp. finely chopped green onion
Pour 30 mL (2 tbsp.) hot gravy into heat resistant parfait glass. Add 1 scoop hot
mashed potato. Sprinkle with 15 mL (1 tbsp.) cheese. Repeat with remaining
mashed potato, gravy and cheese. Sprinkle with bacon bits and green onion.
Makes 1 parfait.

Tip!
A self-clearing ice cream scoop is a very versatile tool. I use it to portion batter for
cupcakes and muffins, to scoop cookie dough, and of course ice cream. It also makes
portioning potatoes or other mashed foods quick and easy when plating dinner for a
crowd. Just be cautious if the food you are trying to scoop is too dense or stiff because it
may damage the scoop.

61



62

THE SUNDAE TO END ALL SUNDAES
We wanted to go out with a bang and so we wrap up the Month of Sundaes with the Sundae to End All Sundaes. A tribute to fun, sweet,
frivolous days in the sun.
Creating the month of sundaes has been a fun and challenging experience for us here at Whish. We have learned a lot, Tasted WAY too much
ice cream and enjoyed the excitement of styling ice cream for photography (we used real ice cream for all of the shots – well except the ones
that actually were mashed potatoes)
But for now it’s time to give you the scoop on this gargantuan ice cream delight. Since you have spent the last month in ‘sundae school’ you
should have no trouble putting together a great combination of your own favourite flavours.

The Sundae to End All Sundaes
Start with a big impressive food-safe vessel (chilled)
Pile up scoops of your favourite ice cream flavours (1 to 2
scoops per person)
Fill spaces between ice cream scoops with your favourite
garnishes and piped whipped cream
Scatter a generous amount of sprinkles over everything
Top with a maraschino cherry
For added flair you can also consider candles, frilled metallic
picks and sparklers.
Gather the gang and enjoy!

Tips!
Minimizing Melt –Here are a few tips to keep the ice cream sundaes
looking their best.
Here’s the Scoop - When serving a larger group have ice cream
scooped in advance and stored in freezer either in the serving
vessels or on a plastic wrap-lined baking sheet
Just Chill – Chill the sundae cup or parfait glass by placing in the
freezer about 1 hour before serving
Be Prepared - Have all garnish prepared before scooping ice cream
Worth the Wait - As with soufflés, gather the people before making
the sundaes. It is better to have them wait for dessert than to have
this dessert wait for them.
Camera Ready – Sundaes are fun and pretty but the looks on the
faces of the people eating them are priceless. Have your camera on
hand to capture the delight.


64

MAKE-YOUR-OWN SUNDAE BUFFET
A few weeks before my daughter’s 5th birthday the conversation
turned to what type of cake she would like for her party. We
didn’t ask her if she wanted a cake, we just took it as one of those
unwritten rules of the birthday party that cake would be on the
menu. We were a bit surprised when she told us that she didn’t
want a cake at all, but rather green tea ice cream was what she
wanted to serve at her party.

The Scoop on Spoons and Dishes

This put me in kind of an awkward position. On one hand I wanted
to give her the freedom to choose her favourite dessert for her
birthday, on the other I was a bit concerned that although green
tea ice cream is her favourite flavour, it may not be everyone’s idea
of the ultimate party dessert. In the end we decided to do a makeyour-own-sundae station and let everyone be the master of their
own dessert.

Ice Cream Considerations

It was huge hit. Just looking at a line of bowls filled with all sorts
of sundae toppings generated immediate excitement. We had
four flavours of ice cream on hand (green tea of course, as well as
chocolate and vanilla ice cream and mango sorbet). A couple of the
parents helped by scooping out the child’s choice of ice cream and
then they were able to embellish it in any way they liked. Sauces,
fruit, candies and sprinkles, and of course the pièce de résistance,
whipped cream in spray can. We stuck 5 candles into my daughter’s
sundae and did a quick chorus of happy birthday then let them dig
in.
Here are a few tips for making an impressive sundae buffet with
minimal last minute fuss.

65


This is a great time for some single-use party supplies since sundae
buffets can make a bit of a mess. Plastic spoons are probably a
must-have as this activity will likely require more spoons than most
people have on hand, plus having everything in its own little plastic
bowl looks so nice.

With the huge array of ice cream flavours available, it’s easy to get
carried away. It’s a good idea to either have one type of ice cream
already scooped and ready to go (you can even get them ready a
few hours in advance and keep them in the freezer), or you can
have a few options for people to choose from. I like to assign one
helper for every two types of ice cream. It is also a good idea to have
a different ice cream scoop for each flavour to keep things clean. If I
am doing a variety of flavours I tend to choose one dairy-free sorbet,
vanilla ice cream (or a variation such as French vanilla or vanilla
bean), chocolate and perhaps one more. More than four flavours can
become a little overwhelming, especially when there are still plenty
of embellishments to come.

Talk About Toppings
Try to choose a variety of toppings, both healthy and indulgent
so people can choose whatever suits them best. I love the look of
toppings all presented in the same type of containers. Small plastic
dishes work very well for this purpose.

I like to arrange the little bowls on larger trays in logical groupings.
Place all the fruit on one, cookies on another and candy on
something else. It helps to define the spaces and makes things look
less busy.

Whip it Good

Crunchy

The Crowning Touches

Cookies, biscuits and wafers add texture and great visual appeal to a
sundae. Pick a variety of colours, sizes and flavours.

Whether you offer whipped cream from a spray can, or made by
hand, this topping adds plenty of flair to a fun sundae.

Sprinkles, sanding sugars and of course a cherry on top!

Healthy
Sundaes can be a surprisingly healthy dessert choice when topped
with a nice variety of fresh fruit, dried fruit and nuts.
Candyland
This is the place to go wild with colour and flavour. Choose a variety
of textures, colours and sizes to make things really interesting.

Gettin’ Saucy
Squeeze bottles or small pitchers work well for sauces. There are
a number of sauces available from the grocery store or choose
some of our homemade delights that were featured in prior Month
of Sundae recipes such as Strawberry Salsa Fresca or Chocolate
Hazelnut Sauce. Plus with classics like chocolate sauce, caramel
sauce or fruit sauce it’s hard to go wrong.


66

Index

L

A

Lemon Blueberry Parfait.................................................20
Lemon Curd.....................................................................20

Amaretto Peach Coulis....................................................14
Autumn Spice Sundae.....................................................32

M

B
Banana, Superfoods Sundae..........................................16
Banana Berry “Ice Cream”..............................................16
Banana Blitz Sundae.......................................................48
Banana Split....................................................................6
Berries, Teddy Bear’s Picnic Sundae..............................54
Black Forest Sundae.......................................................34
Blueberry, Lemon Blueberry Parfait...............................20
Blueberry, Superfoods Sundae......................................6
Blueberry, Wild Blueberry Sauce ...................................16

Macaroon, Chocolate Macaroon Sundae.......................30
Make-your-own Sundae Buffet.......................................66
Marshmallow, S’mores Sundae .....................................43
Mashed Potato Parfait.....................................................62
Mint Chocolate Sundae...................................................25

Wild Blueberry Sauce................................................16
Strawberry, Happy Birthday Sundae.............................55
Strawberry Rhubarb Parfait ...........................................12
Strawberry Salsa Fresca.................................................40
Strawberry Sauce............................................................6
Strawberry Shortcake Sundae .......................................42
Superfoods Sundae.........................................................16
S’mores Sundae..............................................................43

T

Oreo, Cookies & Cream Ice Cream Sundae....................9

Teddy Bear’s Picnic Sundae ...........................................54
Thanksgiving Sundae......................................................59
The Sundae to End All Sundaes .....................................64
Toffee Apple Sundae.......................................................38
Triple Chocolate Sundae.................................................24
Turkey, Thanksgiving Sundae.........................................59

C

P

W

Caramel, Pecan Pie Sundae............................................35
Carnival Clown Sundae...................................................51
Chantilly Cream...............................................................42
Cheddar Cheese, Perogy Parfait.....................................58
Cherry, Black Forest Sundae...........................................34
Chocolate, Black Forest Sundae.....................................34
Chocolate, Mint Chocolate Sundae................................25
Chocolate, Triple Chocolate Sundae..............................24
Chocolate, White Chocolate Sauce................................24
Chocolate Fudge Sauce...................................................24
Chocolate Hazelnut Sauce..............................................28
Chocolate Hazelnut Sundae...........................................28
Chocolate Macaroon Sundae.........................................30
Chocolate Peanut Butter Parfait.....................................21
Cinnamon, Toffee Apple Sundae....................................38
Cinnamon Crisps.............................................................38
Coconut, Chocolate Macaroon Sundae.........................30
Coconut, Pina Colada Sundae........................................46
Cookies & Cream Ice Cream Sundae..............................9
Cranberry, Thanksgiving Sundae...................................59
Cupcake, Happy Birthday Sundae.................................55

Passion Fruit, Pavlova Sundae.......................................40
Pavlova Sundae...............................................................40
Peach, Amaretto Peach Coulis........................................14
Peach, Poached Fresh Peaches......................................8
Peach Blossom Sundae..................................................14
Peach Melba....................................................................8
Peanut, Chocolate Peanut Butter Parfait.......................21
Pecan Pie Sundae............................................................35
Perogy Parfait..................................................................58
Pina Colada Sundae........................................................46
Pineapple Rum Sauce.....................................................46
Pistachio, Raspberry Pistachio Sundae.........................17
Plum, Japanese Green Tea Sundae................................50
Plum, Sake Plum Sauce..................................................50
Poached Fresh Peaches..................................................8
Pomegranate Juice, Superfoods Sundae.......................16
Potato, Mashed Potato Parfait........................................62
Potato, Thanksgiving Sundae.........................................59
Prunes, Sake Plum Sauce...............................................50
Pumpkin Pie, Autumn Spice Sundae..............................32

F

R
Raspberry Pistachio Sundae..........................................17
Raspberry Sauce.............................................................8
Rhubarb, Strawberry Rhubarb Parfait...........................12
Rhubarb Compote...........................................................12

Fudge, Chocolate Fudge Sauce......................................24

G
Gingersnap Cookies, Autumn Spice Sundae..................32
Graham Cookies, Teddy Bear’s Picnic Sundae..............54
Green Tea, Japanese Green Tea Sundae........................50

H
Happy Birthday Sundae..................................................55
Hazelnut, Chocolate Hazelnut Sauce.............................28
Hazelnut, Chocolate Hazelnut Sundae..........................28

J
Japanese Green Tea Sundae..........................................50

K
Kiwi, Pavlova Sundae......................................................40
67


N
Nectarine, Pavlova Sundae.............................................40

O

Whipping Cream, Chantilly Cream.................................42
White Chocolate Sauce...................................................24
Wild Blueberry Sauce .....................................................16

S
Sake Plum Sauce.............................................................50
Sauces
Amaretto Peach Coulis..............................................14
Chocolate Fudge Sauce.............................................24
Chocolate Hazelnut Sauce........................................28
Lemon Curd...............................................................20
Pineapple Rum Sauce...............................................46
Raspberry Sauce........................................................8
Rhubarb Compote.....................................................12
Sake Plum Sauce.......................................................50
Strawberry Salsa Fresca............................................40
Strawberry Sauce......................................................6
White Chocolate Sauce.............................................24

68

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