Outrageous Ice Cream Sundae
published Friday, May 14, 2021
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Scoop Acme Fresh Market Vanilla Fudge Swirl Ice Cream, Chocolate Peanut Butter Ice Cream and Cherry Ice Cream onto parchment lined baking sheets. Freeze for at least 1 hour, until frozen solid.
Honeycomb Tofffee: Line a baking sheet with parchment paper. Pour sugar, honey, and salt in a large pot and heat mixture to 295° F, stirring continuously for about 3-5 minutes until mixture turns autumn brown color. Remove from heat and add vanilla extract and baking soda. Stir until baking soda is completely dissolved as the mixture foams. Quickly pour the honeycomb toffee mixture onto parchment lined baking sheet. Allow to cool completely, about 10 minutes. Break apart with the end of a rolling pin.
Prepare brownies as directed on package. Allow to cool and cut into squares.
Scatter brownie cubes in the bottom of a 9" pie pan.
Slice bananas lengthwise and place in bottom of pie pan, with ends fanning over the edges of the dish.
Top with the frozen scoops of Chocolate Peanut Butter Ice Cream, Vanilla Fudge Swirl Ice Cream and Cherry Ice Cream.
Drizzle the ice cream sundae with chocolate, caramel, and strawberry topping.
Place chocolate covered strawberries all around the ice cream sundae.
Place the honeycomb toffee candy all around the sundae.
Spray whipped cream on top and in between the scoops of ice cream, as desired.
Top the whipped cream with maraschino cherries.
Add sprinkles over the entire outrageous ice cream sundae.
Serve immediately, family style or scoop into individual serving dishes.
Chocolate Covered Strawberries: Wash and dry strawberries. Line a sheet pan with parchment paper. Heat 1/2 bag semi-sweet chocolates in heat-safe bowl in microwave at 30 seconds intervals, removing and stirring at each 30 second interval, until the chocolate has melted. Holding each strawberry by the stem and dip into the melted chocolate, lift and twist slightly, letting the excess chocolate fall back into the bowl. Place the strawberry on the parchment paper. Repeat with the rest of the strawberries. Refrigerate dipped strawberries for 15 minutes.