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How to make

Salted Caramel Nutty Chocolate Cup Sundaes

Recipe by:

Jean Graham

Our sundae recipes are all really easy to prepare, they only take a few minutes to put together, it’s worth making the caramel sauce if you’ve time.
Prep time
20 minutes
Cook time
15 minutes
Difficulty
Easy
Servings
4

Ingredients: 

  • 500ml tub Salted Caramel Ice Cream 
  • 150g good quality dark chocolate
  • 1 tbsp ground nut oil

For the caramel sauce:

  • 150g caster sugar
  • 150ml Graham’s gold jersey double cream
  • 50g Graham’s unsalted butter

For the toppings:

  • 100ml Graham’s gold jersey double cream
  • 50g roasted & salted whole almonds, sliced in half
  • You’ll also need 4 balloons! Or you can buy chocolate cups in the supermarket

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Instructions: 

Our sundae recipes are all really easy to prepare, they only take a few minutes to put together, it’s worth making the caramel sauce if you’ve time; it knocks socks off any shop bought versions!  We love the salty edge in our Salted Caramel ice cream.

 Step 1

Blow up balloons to the size of a large orange. Wipe the balloons with a damp cloth and rub ground nut oil all over the rounded end of each balloon and up the sides. 

Step 2

Melt the chocolate in a bowl over a pan of simmering water. Don’t let the bowl touch the water or the chocolate will seize. 

Step 3

Once melted, remove from heat and allow chocolate to cool for 5 minutes. Dip each balloon in the chocolate until it comes about 1/3 way up the sides. Set on a piece of greaseproof paper and allow to cool until hard. 

Once the chocolate is hard, repeat the process; re-melting the remaining chocolate over simmering water again and dipping each balloon again. These can be made a day or two before and store in a cool dark place in an airtight container. 

Step 4

Next make the caramel sauce. Place the caster sugar in a small heavy based pan with 4 tbsp water. Heat gently until the sugar dissolves. Turn up the heat and boil for 4-6 minutes until nice caramel colour. Remove from the heat and carefully add the cream & butter. The mixture will rise in the pan, so be careful. Mix well, and allow to cool. This will keep stored in a jar in the fridge for up to a week. 

Step 5

To build your sundaes, pop the balloons and gently peel away from the chocolate cups. Place a cup on a plate, add a generous scoop of Salted Caramel ice cream, dollop a big spoonful of Jersey Gold cream on top, drizzle with caramel sauce and sprinkle with sliced almonds – enjoy! 

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