Gotham Sundae
Ingredients
- strawberry ice cream ⓘ
- dark rum
- sugar ⓘ
- light brown sugar ⓘ
- banana ⓘ
- chocolate ice cream ⓘ
- cornstarch ⓘ
- vanilla ice cream ⓘ
- chocolate-dipped
- butter ⓘ
- peanuts ⓘ
- grand marnier
- pints strawberries
- pineapple upside ⓘ
- toothpicks
- water ⓘ
- pineapple ⓘ
- coffee ⓘ
- cocoa ⓘ
- butterscotch sauce
- strawberry sauce
- cocoa powder ⓘ
- condensed milk ⓘ
- light corn syrup ⓘ
- chocolate syrup ⓘ
- heavy cream ⓘ
- chocolate ⓘ
- pineapple juice ⓘ
Instructions
- Pineapple Upside-Down Sauce: Trim the pineapple and slice into long quarters.
- Cut the flesh from the skin and slice each quarter in 3, lengthwise.
- Chop into little pieces, taking care to catch the juice.
- Combine the pineapple juice and rum and whisk in the cornstarch, creating a slurry.
- In a saucepan, melt the butter and brown sugar to bubbling.
- Add the pineapple and bring to a boil.
- Add the slurry and cook until bubbling and the cornstarch cannot be tasted.
- Yield: 1 quart
- Strawberry Sauce: Slice the strawberries, and macerate half of them in the sugar and Grand Marnier until juicy.
- Before serving, stir in the remaining strawberries.
- Yield: 1 quart
- Cocoa Whipped Cream: Using whisk or electric beater, beat cream until almost thickened.
- Add cocoa powder and confectioners' sugar and continue beating until the ingredients are blended in and the whipped cream is firm.
- Butterscotch Sauce: Combine the water, sugar, and butter in a large saucepan and cook over high heat until light amber, about 5 minutes.
- Stand back as far as possible and slowly drizzle the cream into the pan.
- It will bubble up and may splatter, so protect your hands with an oven mitt or towel.
- Add the rum and cook for 4 to 5 minutes, occasionally swirling the sauce around the pan, until thickened and a rich golden brown.
- Strain the sauce and stir in the sweetened condensed milk.
- Store in a sealed container.
- This sauce will keep for 2 weeks in the refrigerator or 3 months in the freezer.
- Yield: 2 cups
- Rich Chocolate Syrup: Finely chop the chocolate and put in a medium bowl.
- In a small saucepan, heat the coffee and corn syrup to a simmer.
- Pour the mixture over the chocolate and gently stir with a whisk until smooth and blended.
- Store in a sealed container.
- This syrup will keep for 4 weeks in the refrigerator or 6 months in the freezer.
- Yield: a little more than 2 cups
- Chocolate-Dipped Frozen Banana Bonbons: Melt chocolate in a completely dry bowl or in the top of a double boiler set over barely simmering water.
- Pierce each of the banana chunks with 2 toothpicks.
- Dunk first into the chocolate to coat, then into the peanuts or coconut.
- Set on waxed paper-lined cookie sheet and freeze for 2 hours or overnight.
- For maximum flavor, let sit at room temperature for 10 minutes before serving.
- Yield: 30 pieces
- After you are finished making the various sundae components, scoop ice cream into a very large oval dish or platter.
- Place a scoop of the pineapple and strawberry sauces on top of the ice cream with a dollop of the cocoa whipped cream.
- Drizzle on the butterscotch and chocolate syrups then stick 2 banana bonbons into the bowl.
Nutrition & Diet Analysis (per serving)
1446
kcal
72% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Peanut
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).