Pause slide movement
Resume slide movement
use left or right arrow keys to navigate the tab,
Click to read more about this recipe
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
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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.