Ingredients Jump to Instructions ↓

  1. 1 quart chocolate ice cream

  2. 1 quart vanilla ice cream

  3. 1 quart strawberry ice cream Pineapple upside-down sauce, recipe follows Strawberry sauce, recipe follows Cocoa whipped cream, recipe follows Butterscotch sauce, recipe follows Rich chocolate syrup , recipe follows Chocolate-dipped frozen banana bonbons, recipe follows

  4. 1 pineapple

  5. 1 cup pineapple juice

  6. 2 tablespoons dark rum

  7. 2 teaspoons cornstarch

  8. 4 tablespoons (1/2 stick) unsalted butter

  9. 1 cup light brown sugar

  10. 2 pints strawberries, washed and trimmed

  11. 1/2 cup sugar

  12. 2 tablespoons Grand Marnier

  13. 1/2 cup heavy cream

  14. 2 teaspoons cocoa powder

  15. 2 teaspoons confectioners' sugar

  16. 1/4 cup water

  17. 1 cup sugar

  18. 1/4 cup (1/2 stick) unsweetened butter

  19. 1 cup heavy cream

  20. 1 tablespoon dark rum (recommended: Jamaican)

  21. 1/2 cup sweetened condensed milk

  22. 1/2 cup strong brewed coffee

  23. 1 cup light corn syrup

  24. 8 ounces semisweet chocolate

  25. 6 bananas, peeled and cut into 1-inch chunks Long toothpicks

  26. 1 cup chopped peanuts or toasted coconut

Instructions Jump to Ingredients ↑

  1. Pineapple Upside-Down Sauce: Trim the pineapple and slice into long quarters. Cut the flesh from the skin and slice each quarter in 3, lengthwise. Chop into little pieces, taking care to catch the juice. Combine the pineapple juice and rum and whisk in the cornstarch, creating a slurry. In a saucepan, melt the butter and brown sugar to bubbling. Add the pineapple and bring to a boil. Add the slurry and cook until bubbling and the cornstarch cannot be tasted. Yield: 1 quart Strawberry Sauce: Slice the strawberries, and macerate half of them in the sugar and Grand Marnier until juicy. Before serving, stir in the remaining strawberries. Yield: 1 quart Cocoa Whipped Cream: Using whisk or electric beater, beat cream until almost thickened. Add cocoa powder and confectioners' sugar and continue beating until the ingredients are blended in and the whipped cream is firm. Butterscotch Sauce: Combine the water, sugar, and butter in a large saucepan and cook over high heat until light amber, about 5 minutes. Stand back as far as possible and slowly drizzle the cream into the pan. It will bubble up and may splatter, so protect your hands with an oven mitt or towel. Add the rum and cook for 4 to 5 minutes, occasionally swirling the sauce around the pan, until thickened and a rich golden brown. Strain the sauce and stir in the sweetened condensed milk. Store in a sealed container. This sauce will keep for 2 weeks in the refrigerator or 3 months in the freezer. Yield: 2 cups Rich Chocolate Syrup: Finely chop the chocolate and put in a medium bowl. In a small saucepan, heat the coffee and corn syrup to a simmer . Pour the mixture over the chocolate and gently stir with a whisk until smooth and blended. Store in a sealed container. This syrup will keep for 4 weeks in the refrigerator or 6 months in the freezer. Yield: a little more than 2 cups Chocolate-Dipped Frozen Banana Bonbons: Melt chocolate in a completely dry bowl or in the top of a double boiler set over barely simmering water. Pierce each of the banana chunks with 2 toothpicks. Dunk first into the chocolate to coat, then into the peanuts or coconut. Set on waxed paper-lined cookie sheet and freeze for 2 hours or overnight. For maximum flavor, let sit at room temperature for 10 minutes before serving. Yield: 30 pieces After you are finished making the various sundae components, scoop ice cream into a very large oval dish or platter. Place a scoop of the pineapple and strawberry sauces on top of the ice cream with a dollop of the cocoa whipped cream. Drizzle on the butterscotch and chocolate syrups then stick 2 banana bonbons into the bowl.


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