So owing to the fact that A) summer is almost over now that Labor Day has come and gone and B) I’m taking the MCAT in 3 days (which is a number that I really wish I could unsee), keeping it simple with fancy ice cream sundaes (and chocolate aka the ultimate comfort food) is the name of the game this week.
But that’s okay, because there’s something extra special and exciting that comes from unnecessarily fancy presentation instead of just scooping frozen happiness straight out of the box by the spoonful. And also, if you, like me, have accumulated way too many half-eaten cartons of various and sundry flavors in your freezer and seriously need to make room for literally everything else now that summer (and therefore, the socially acceptable ice cream eating period
not that that’s ever stopped me) is drawing to an end, here’s one last glorious hurrah for it all.
Because I apparently have absolutely no self control with BOGO Talenti, I went with vanilla, mango, and chocolate brownie as the flavors of choice for ice cream, but obviously anything will do. To actually provide a recipe beyond “scoop into container and serve with copious whipped cream” though (although my test-addled brain enthusiastically supports the notion), I baked up a small batch of spicy Sriracha brownies (literally the best) for extra texture and to further up the brownie factor. These little guys bake up extra fudgy and delicious. Just be sure not to overbake – the centers will look undercooked!
At any rate, whether you go with mangoes and brownies on mango and brownie gelato, or strawberry shortcake on strawberry shortcake, or whatever ridiculously Inception-worthy concoction you dream up (haha, get it?), I hope you go all out with your sundae! Seriously, for all of the trendy milkshakes and other crazy desserts on the internet these days, sundaes are probably the easiest and least messy to DIY. Sure, it’s a pain to buy or make all the different types of ice cream and garnish, especially when an ordinary pint of mint chip is still pretty wonderful, but what about about that warm fuzzy feeling you get when you really treat yourself? Gourmet sundaes are the ultimate easier-than-it-looks treat, and you totally deserve to go for it – probably with better (and cheaper!) ingredients than you’d find anywhere else.
So in lieu of further panicking about the ridiculous security measures (along with, you know, the actual 7 hour test) to be tackled in T minus less than 72 hours, here’s one idea for a veritable cornucopia of summery goodness. Hope you enjoy!
Makes lots of brownies (8″ by 8″) and 4 sundaes
1/4 cup unsalted butter
4 oz chocolate chips
1/3 cup granulated sugar
1 large egg
1 egg yolk
1 tsp vanilla extract
1/4 tsp instant coffee
1 tbs Sriracha
1/2 cup all-purpose flour
1 tbs cocoa powder
1/4 cup mini chocolate chips (optional but recommended!)
1 cup heavy cream, chilled
1/4 cup powdered sugar
Sriracha Chocolate Sauce:
1/4 cup chocolate chips
2 tbs heavy cream
1 tsp Sriracha
1/2 pint vanilla ice cream
1/2 pint brownie batter (or chocolate) ice cream
1/2 pint mango sorbet
1 mango, pureed
1/2 mango, cubed into reasonable sizes for your serving vessel
Waffle chips (make your own!) or wafers
Cocktail umbrellas (for extra fanciness factor)
- Preheat the oven to 325 ºF. Grease an 8″ by 8″ cake pan with butter and dust with cocoa powder, shaking off the excess.
- In a large, microwave-safe bowl, melt together the butter, sugar, and chocolate chips by heating in 15 second intervals, stirring well to mix. Allow to cool slightly until the bowl is cool enough to comfortably touch.
- Add in the egg, egg yolk, vanilla extract, instant coffee, and Sriracha, stirring well to mix.
- Sift together the flour and cocoa powder, then whisk into the liquid batter until just combined. Gently fold in the chocolate chips.
- Transfer the batter into the greased pan and bake for 15-18 minutes, or until the edges are set but the middle 1/3 still looks slightly uncooked. Allow to cool completely, then dice about 1/3 of the brownies into cubes about the size of your mango cubes (mine were tiny – only 1/4″ in width – because the mouth of my champagne glass/make-shift sundae glass was also pretty tiny).
- In the bowl of a stand mixer or with a hand mixer, whip together the cream and sugar just until peaks form that are stiff enough to stay perfectly sharp when you lift the beaters out.
- Load into a piping bag with a piping tip (I used a closed star Wilton 2D tip for extra authenticity) for assembly!
Sriracha Chocolate Sauce:
- In a microwave-safe bowl, melt together the chocolate, cream, and Sriracha, heating and stirring in 15 second intervals. Set aside to cool completely!
- Divide the mango puree among the serving glasses.
- Add one scoop of vanilla, then one scoop of brownie batter, then one scoop of mango ice cream to each glass.
Tip: In a rush or making a large batch? Save yourself some trouble by pre-scooping the ice cream onto a large plate, then placing the scoops back into the freezer. This way, you’re in less of a rush before the ice cream melts to garnish each sundae.
- Pipe on a swirl of whipped cream, then top with mango and brownie cubes. Add a drizzle of chocolate sauce, then add a chocolate sauce-dipped wedge of waffle chip and a cocktail umbrella for garnish. Enjoy!