The Sundae of the Summer
This is what a $15 sundae looks like for a fraction of the price~ vanilla ice cream, warm Marzipan Ganache, almond whip, toasted almonds, extra ganache on the side. You'll be whipping up this Sundae of the Summer all summer long, my friends!
Ingredients
- 2- 3.2 ounce Chocolove Marzipan in Dark Chocolate bars, broken into squares.
- 1 cup heavy whipping cream, divided
- vanilla ice cream
- 1/2 cup whole salted almonds
- 2 tablespoons powdered sugar
- 1 teaspoon almond extract
Instructions
- Heat 1/2 cup heavy whipping cream in microwave for 1 minute.
- Add a 3.2 ounce Chocolove Marzipan in Dark Chocolate bars, broken into squares to warmed chocolate and let rest briefly.
- Whisk until smooth. (Can be made ahead and kept in a covered jar in the refrigerator.)
- Preheat oven to 325 degrees Fahrenheit and spread almonds out on rimmed baking sheer.
- Toast almonds in preheated oven for 6 minutes, just until lightly browned.
- Beat 1/2 cup heavy whipping cream until peaks form. Add powdered sugar and almond extract and beat until combined. Transfer Almond Whip to pastry bag fitted with star tip for piping.
- To assemble~ scoop ice cream into serving dishes, drizzle with warm Marzipan Ganache, pipe almond whip over ganache, sprinkle with toasted almonds and top with a Chocolove Marzipan in Dark Chocolate square.
Enjoy!