Recipe
Dessert
Caramel Corn Ice Cream Sundae (Get Cooking)
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 8 scoop(s) It's Your Churn salted caramel ice cream, divided | ||
| 8 generous tbsp hot fudge sauce, divided | ||
| 8 generous tbsp caramel sauce, divided | ||
| 4 generous tbsp roasted and salted Spanish peanuts, divided | ||
| 1 c. caramel corn, divided | ||
| 2 maraschino cherries, divided |
Directions
- Place 2 scoops in the bottom of a large sundae glass. Top with 2 tablespoons hot fudge sauce, 2 tablespoons caramel sauce, 1 tablespoon Spanish peanuts and 1/4 cup caramel corn. Top with 2 more scoops of ice cream, 2 tablespoons hot fudge sauce, 2 tablespoons caramel sauce and 1 tablespoon Spanish peanuts. Garnish with 1/4 cup caramel corn and maraschino cherry.
- Repeat in second glass and serve immediately.
Nutrition facts
Servings
1200 Calories per serving
Amounts Per Serving
- Total Fat: 43g
- Cholesterol: 110mg
- Sodium: 1170mg
- Total Carbohydrates: 184g
- Protein: 19g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 45%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, April 22, 2016.