A truly glorious sundae with chocolate and strawberry ice cream, peaches, and strawberry topping.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 peaches||5 oz (150 ml) heavy cream, whipped|
|8 small scoops strawberry ice cream||colored decorating sprinkles, for garnish|
|8 tbsp strawberry ice cream topping||4 maraschino cherries, for serving|
|4 small scoops chocolate ice cream||8 rolled wafer cookies, for serving|
Place the peaches in a saucepan of boiling water for about 30 seconds, or until the skins loosen. Drain and rinse under cold running water. Peel, pit, and slice the peaches. Divide half of the peach slices among 4 tall ice cream glasses. Top each with a scoop of strawberry ice cream and 1 tbsp of strawberry ice cream topping.
Repeat with the remaining strawberry ice cream, then the remaining peaches, and remaining topping. Top each with a scoop of chocolate ice cream.
Top each with whipped cream, a scattering of sprinkles, and a maraschino cherry. Serve immediately, with the cookies.
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