Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Cherry and chocolate fudge ice cream sundae recipe

1 rating

For the ultimate nostalgia trip, this cherry and chocolate fudge ice cream sundae is sure to please. There is no better dessert to serve this summer and you can always add a splash of Amaretto for a grown-up treat. See method

Serves 4
5 mins to prepare and 15 mins to cook
454 calories / serving
Vegetarian

Ingredients

For the cherry sauce

500g fresh cherries, pitted, plus 4 to serve
2 tbsp maple syrup
½ lemon, zested
1 tsp cornflour

For the chocolate fudge sauce

40ml double cream
30g (1oz) golden syrup
20g (3/4oz) golden caster sugar
1½ tbsp cocoa powder, sifted
40g dark chocolate, around 70% cocoa solids, roughly chopped
10g unsalted butter

To finish

400g vanilla ice cream
40g spray cream
2 tbsp roasted and chopped hazelnuts
4 whole cherries

Each serving contains

Energy
1895kj
454kcal 23%
Fat
27g 38%
Saturates
15g 73%
Sugars
45g 50%
Salt
0.3g 5%

of the reference intake
Carbohydrate 48.8g Protein 5.8g Fibre 6.2g

Method

Combine the cherries, maple syrup and lemon zest along with 4 tbsp water in a medium saucepan over a medium-high heat. Bring to a boil, then reduce the heat slightly and simmer for about 8 minutes, until the cherries have softened slightly but are still holding their shape.
Spoon out 1 tbsp of the liquid from the pan into a small bowl and add the cornflour. Stir until the flour has completely dissolved, then add this mixture to the pan. Simmer for 1-2 minutes, until the liquid has thickened. Set aside while you make your chocolate sauce.
For the chocolate sauce, combine the cream, golden syrup, caster sugar, cocoa powder and half the chocolate in a small pan. Bring just to a simmer over a medium heat, stirring continuously.
Put the remaining chocolate and the butter into a bowl and pour over the hot chocolate mixture. Leave to stand for 1 minute, then stir to combine.
Put a generous spoonful of the cherry mixture on the bottom of 4 tall glasses. Add a scoop of vanilla ice cream and drizzle with a generous spoonful of chocolate fudge sauce. Divide the remaining cherry mixture between the glasses before adding another scoop of ice cream. Top each sundae with a spray of cream, a sprinkle of the chopped nuts and one whole cherry on top.

Flavour swaps

Chocolate ice cream, clotted cream or salted caramel work well here too.

Instead of using lemon zest try orange zest in the cherry sauce, or add a pinch of spice (such as cinnamon, nutmeg or allspice) instead.

For a grown-up twist, add a splash of Amaretto, once you remove the pan from the heat.

Tip: The chocolate sauce can be made up to three days in advance and stored in an airtight container in the fridge. Reheat gently in a pan until warm before serving.

See more Dessert recipes