Black Tie Sundaes

Black Tie Sundaes
  • 4 servings
  • 0:25 Preparation
  • 0:25 Cooking
  • 0:50 Total Time


Add all
  • sauce:

  • 3/4 cup
    (190 mL)

    packed light brown sugar

  • 1/2 cup
    (125 mL)

    light corn syrup

  • 1/2 cup
    (125 mL)

    whipping cream

  • 6 Tbsp.
    (90 mL)


  • 3/4 cup
    (190 mL)

    semisweet chocolate chips

  • 1 tsp.
    (5 mL)

    instant coffee granules

  • 1 tsp.
    (5 mL)

    hot water

  • ice cream and garnish:

  • sweetened whipped cream to taste

  • 12

    chocolate straws or chocolate-covered coffee beans

  • 8 small scoops

    all natural vanilla ice cream (2 cups/500 mL)

  • 4 small scoops

    all natural chocolate ice cream (1 cup/250 ml)


In a medium saucepan, combine sugar, corn syrup, whipping cream and butter and, stirring constantly, bring to a simmering boil (tiny bubbles form around the eges).

Reduce heat to low; and simmer, without stirring, for 6 minutes.

Remove from heat. Add chocolate chips; stir until completely melted.

Dissolve coffee granules in a little hot water. Stir into sauce. Cool to lukewarm.

At this point, sauce may be tightly covered and refrigerated. To reheat, spoon into microwavable bowl and microwave on medium-high (70%), checking and stirring every 30 seconds, until warm.

Into each of 4 wide-mouth champagne glasses, spoon about 2 Tbsp. (30 mL) sauce.

Top with 2 scoops vanilla and 1 scoop chocolate ice cream. Garnish with whipped cream, as desired, and chocolate straws.

Serve immediately.

Source: Breyers