Recipe: Paradise Sundae

by Stephanie Zonis

Paradise Sundae

Makes 1 sundae

This is my idea of something good, and it's very easy to make. You can change it around to suit your own particular tastes, of course; the only caveat is that it must be served immediately, as it contains ice cream. Promise me you will use a high-quality ice cream and good chocolate syrup here, as otherwise there's no point in making this! You can omit the liqueur, if you wish. Some people don't wash raspberries before using them in something like this, but I prefer to do so. I discard any that are soft or moldy, then wash the berries very quickly in cold water and drain them well on paper towels. While using chocolate ice cream is certainly a possibility, I feel that doing so overwhelms the other flavors.

Good-quality chocolate syrup (about 2 Tbsp.,
though I don't bother to measure it)
1 large scoop good-quality chocolate chip OR
vanilla fudge ice cream, slightly softened
About 2 tsp. black raspberry liqueur
Fresh raspberries
Lightly sweetened whipped cream

Optional Garnish:
Chocolate sprinkles

Into the bottom of a wineglass of 7-ounce capacity, place a pool of chocolate syrup. Place the scoop of ice cream on top of the syrup, then drizzle the liqueur over the ice cream. Top with as many fresh raspberries as you can reasonably fit into the wineglass, then finish the sundae with a pouf or rosette of lightly sweetened whipped cream. If desired, garnish with chocolate sprinkles. Serve immediately!

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This page created June 1999

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