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    Pecan Nut Brittle and Hot Chocolate Ice Cream Sundae

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    Pecan Nut Brittle and Hot Chocolate Ice Cream Sundae

    A sundae is not just any old ice cream. No, what we're talking about here are scoops of teeth-shatteringly cold ice cream; fluffy clouds of luxurious whipped double cream; and hot, thick and velvety sauces of chocolate or fruit, which trickle over the ice cream and pool in the bottom of your dish. All in all, it should be an utterly over-the-top indulgence, guaranteed to light up the eyes of the most jaded of personalities. And it shouldn't be reserved for the children either; serve a sundae to friends at the end of a dinner party and sit back happily as the inevitable chorus of 'oohs' and 'aahs' rises from the table.

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 2


    • 2 scoops of vanilla ice cream
    • 4 scoops raspberry or strawberry ice cream
    • 75ml whipping cream
    • 4 wafers, to serve
    • Hot Chocolate Sauce
    • 75ml double cream
    • 30g dark chocolate, roughly chopped
    • Pecan Brittle
    • 3tbsp clear honey
    • 25g pecans


    1. First, make the pecan brittle. This can be made ahead of time; just don't keep it in the fridge or it will go soft. Place the pecans in a frying pan with the honey and cook for 3-4 minutes until the honey starts to darken at the sides and the nuts are glazed. Tip on to an oiled baking sheet, cool, and roughly chop.
    2. Next, make the hot chocolate sauce by melting the cream and chocolate together in a bowl over a pan of simmering water.

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