Summer’s in full swing, so there’s no excuse not to enjoy a super delicious chilled dessert. This epic ice cream sundae boasts a flavour mash up you’ve got to try. You can thank us later!
- Prep time 30 minutes
- Total time 40 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Candied Pecans:
Raspberry Sauce:
Method
Candied Pecans
In dry saucepan, toast pecans over medium heat, stirring often, until nuts are fragrant and beginning to brown, about 3 minutes. Remove pan from heat. Add maple syrup and stir to coat nuts. Return pan to heat; cook over medium-low heat, stirring often, until maple syrup liquid has evaporated and the sugars have crystallized, about
8 minutes. Mix in fleur de sel. Spread candied pecans evenly on parchment paper-lined baking sheet. Let cool completely and separate nuts. (Make-ahead: Can be stored in airtight container at room temperature for up to 1 week.)
Raspberry Sauce
Meanwhile, in blender, purée raspberries, sugar and lemon juice until smooth (if necessary, add water, 1 tsp at a time, to obtain desired consistency). Strain through fine sieve placed over bowl. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.)
Divide half of the ice cream, Raspberry Sauce, diced brownies, fresh raspberries and Candied Pecans among six 1-cup dessert cups. Repeat layers with remaining ingredients. Top with whipped cream, if using. Sprinkle with any remaining Candied Pecan crumbs, if desired.
Test kitchen tips
- For a fun twist, pour a little prosecco or rosé into the bottom of the cup before assembling the sundae.
- Prefer to use homemade brownies? Go to canadianliving.com/brownies for recipes.
Nutritional facts PER SERVING
- Calories 470
- Total fat 23 g
- Saturated fat 7 g
- Cholesterol 35 mg
- Sodium 165 mg
- Total carbohydrate 60 g
- Fibre 7 g
- Sugars 44 g
- Protein 6 g
- Iron 1.6 mg
