Ginger And Chocolate Ice Cream Sundae
Cooking time
Prep time5 minutes
Servings2 portions
Ingredients
- 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
| 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 |
Instructions
- Scoop the ice cream and brownies into a sundae glass.
- 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.
