Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Ginger And Chocolate Ice Cream Sundae

  • 5 minutes
  • Prep time5 minutes
  • Servings2 portions
recipe image Ginger And Chocolate Ice Cream Sundae


  • 4 small balls chocolate ice cream
  • 4 small balls caramel ice cream
  • 2 brownies crumbled
  • 284 mL pot Elmlea double cream
  • 2 balls stem ginger finely chopped plus 3 tbsp syrup
  • 1/2 tsp ground ginger
  • 1 honeycomb chocolate snack bar crumbled

Nutritional facts

Energy (kcal)943 kcal
Energy (kJ)3956 kJ
Protein (g)6.9 g
Carbohydrate incl. fibre (g)89.9 g
Carbohydrate excl. fibre (g)87.4 g
Sugar (g)50.9 g
Fibre (g)2.5 g
Fat (g)65.2 g
Saturated fat (g)36.3 g
Unsaturated fat (g)25.4 g
Monounsaturated fat (g)21.3 g
Polyunsaturated fat (g)4.0 g
Trans fat (g)0.0 g
Cholesterol (mg)205 mg
Sodium (mg)287 mg
Salt (g)0.72 g
Vitamin A (IU)2482 IU
Vitamin C (mg)0.9 mg
Calcium (mg)114 mg
Iron (mg)2.74 mg
Potassium (mg)235 mg


  1. Scoop the ice cream and brownies into a sundae glass.
  2. Whisk together the Elmlea Double, the stem ginger syrup and the ground ginger until it holds its shape. Spoon over the top of the sundae and top with the stem ginger pieces and the honeycomb.