Raspberry Sundae with Brownie Bits & Candied Pecans
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!
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!
These gourmet delights from the June issue of Canadian Living are delicious on ice cream, pudding, or cake. You can sip the leftover brandy as a cordial or use it as a flavouring in baking.
For this freezer-ready meringue cake, we offer two techniques to set the gelatin: in the refrigerator or the quicker method of chilling the bowl of strawberries and gelatin in a larger bowl of ice water.
Combine classic Christmas pudding flavours with ice cream, et voila; an updated, simple-to-prepare dessert. The best part? You can make it up to five days ahead. If you prefer, serve it with Orange Grand Marnier Sauce.
For a fun gift for families, test kitchen manager Heather Howe wraps this moist brownie cake in cellophane and presents it along with a tub of vanilla ice cream and a jar of chocolate sauce.
When leaves begin to change colour in the fall, it's a reminder that freshly picked apples are in abundance. Serve a slice of this classic treat topped with a scoop of vanilla ice cream.
Depart from the tried and true with Elizabeth Baird's dark cake studded with dried cherries. Keep it for a special occasion and serve in thin wedges along with ice cream drizzled with kirsch or chocolate liqueur.
With less sugar but plenty of flavour, this berry jam harnesses the health benefits of chia seeds for a tasty, antioxidant-rich treat. Enjoy spread onto buttery toast, dolloped onto ice cream or by the spoonful.
Crispy and chewy cookie fans will rejoice to learn a cast-iron skillet can deliver the best of both worlds. Spoon this warm treat straight out of the pan or cut it into wedges and serve with vanilla ice cream.
A pandowdy is like a deep-dish fruit pie with a biscuit topping that bakes into a flaky crust. Serve at room temperature or warm (with ice cream), breaking the crust into the fruit when serving.
