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    Baileys mocha sundae

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    Baileys mocha sundae

    Liqueur, coffee and chocolate come together with magnificent effect in this decadent sundae. 

    • Vegetarian
    • Preparation time: 10 minutes, plus cooling
    • Cooking time: 10 minutes
    • Total time: 20 minutes, plus cooling

    Serves: 2


    6 scoops coffee ice cream (about 250ml)

    50ml double cream

    1½ tbsp Baileys Irish Cream

    2 cherries, to decorate (optional)



    25g blanched hazelnuts

    2 tsp caster sugar



    70g plain chocolate, broken into squares

    2 tsp instant coffee

    50ml double cream

    2 tsp golden syrup

    1½ tbsp Baileys Irish Cream


    1. Start by making the candied nuts: put the hazelnuts and caster sugar in a small frying pan and set over a medium heat. Cook for 2-3 minutes, swirling the pan occasionally, until the sugar has turned a dark golden caramel and the nuts are lightly toasted; take care as it can burn easily. Tip onto a sheet of baking parchment and leave to cool completely before roughly chopping.

    2. For the sauce, put all the ingredients, apart from the Baileys, in a small pan. Melt over a medium-low heat for 5 minutes, until combined, then whisk in 1½ tbsp Baileys with a pinch of salt; set aside to cool briefly.

    3. Divide the ice cream between 2 glasses or bowls, pouring mocha sauce between the layers, then scatter over most of the chopped candied hazelnuts.

    4. Whip the double cream to soft peaks, then ripple through 1½ tbsp Baileys before spooning on top of the sundaes. Finish with the remaining candied hazelnuts and top each with a cherry, if liked. 

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    FYI: Sprinkle a few Waitrose Cooks’ Homebaking chocolate mocha beans on top

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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