Coffee Toffee Crunch Sundaes

Coffee Toffee Crunch Sundaes @runwaychef I know summer is unofficially over, but I still find it hard to believe. I mean, did you feel the humidity on Saturday? It was so thick it made my paper-thin blouse feel like 10 down comforters were wrapped around me then I was placed in a hot bath next to a fire while drinking hot chocolate. I wish I was kidding. Fall or no fall, there was only one thing that was getting me through that humidity- ice cream. What started as just coffee ice cream became ice cream with chips (Have you guys tried these?! They’re so good, especially on ice cream!), and then toffee was added and of course we needed a little whipped cream and caramel sauce, because duh, and before you know it we had a coffee toffee crunch ice cream sundae. I feel as though I can hardly call this ice cream sundae a recipe because we simply threw on a little of this and a little of that, but the results were just too good not to share. And if that’s not a good enough excuse, than I’ll use the excuse that these are the official RC birthday week treat. Except I want to eat these for more than just this week. I want to eat these all year long. Yes, even into winter. I mean do you really think I let a season stop me from eating something, especially when it involves ice cream?! So while everyone else has already moved on to their apple pies and PSL’s (blogger lingo for “pumpkin spice lattes”), I’m going to continue to be all about that ice (cream), ’bout that ice (cream), no pumpkin (and yes, I put my writing to the tune of songs….totally normal, right?!).

Coffee Toffee Crunch Sundaes @runwaychef Coffee Toffee Crunch Sundaes @runwaychef Coffee Toffee Crunch Sundaes @runwaychef

Coffee Toffee Crunch Sundaes
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. Coffee ice cream
  2. Toffee
  3. Whipped cream
  4. Cappuccino chips (regular potato chips would work well too)
  5. Salted caramel Sauce (see the notes for an easy recipe)
Instructions
  1. Scoop ice cream into a serving bowl. Top with crushed toffee and chip pieces. Add on a dollop of whipped cream and drizzle with caramel sauce. Serve immediately.
Notes
  1. For the whipped cream, I used homemade unsweetened whipped cream. Everything else in the sundae is pretty sweet so I found I could do without the extra sugar in the whipped cream.
  2. To make your own caramel sauce (recipes makes about 1/2 a cup)- In a medium-size saucepan over medium heat add 1/2 cup granulated sugar. Stir constantly until the sugar melts and turns golden brown (it will take a few minutes and the sugar will begin to harden and clump together first). Once the sugar is melted immediately add 3 tbsp. of butter (be careful as it will sizzle). Continue stirring (very important to stir constantly) until the butter is melted and the mixture begins to bubble and boil (again, be very careful). Slowly add in a 1/4 cup of cold heavy whipping cream then remove from the heat and stir for one more minute. Stir in 1/2 teaspoon of salt. Allow to cool before using. Store in an airtight container in the refrigerator for up to 2 weeks (although it probably won't last that long!).
Runway Chef http://www.runwaychef.com/

Lemon Meringue Pie Ice-Cream Sundae

Lemon Meringue Pie Ice-Cream Sundae

Sometimes I make promises….and sometimes I don’t keep them. But other times (most of the time, obvi) I surprise everyone (including myself) by not only keeping my promise, but going above and beyond to give more than promised. So while you already got last week’s promised pie recipe earlier, I decided to be über nice and give you an additional pie recipe. In other words, it’s your lucky day…because obviously when a day consists of not one, but two pie recipes, it can not possibly be bad. Also, you’re now covered for pie lunch, pie dinner, pie dessert, probably pie brunch, a few pie snacks and possibly even a midnight pie eating contest. Do you think it’s possible to fit the word ‘pie’ into that sentence anymore?!

So, this little lemon meringue pie ice-cream sundae….it’s delicious (duh!). But it’s also easy as pie (totally intentional….I know, I’m hilarious), especially for those of you who are still working your way up to baking a full-blown pie. And after you eat one (or 5) of these, remember to give thanks for people who keep promises, because without them we would obviously be living in a world sans lemon meringue pie ice-cream sundaes….and that would just be tragic!

vanilla ice-cream vanilla ice-cream with lemon curd how to make a Lemon Meringue Pie Ice-Cream Sundae Lemon Meringue Pie Ice-Cream Sundae ingredients

Lemon Meringue Pie Ice-Cream Sundae
For one sundae

2 scoops of vanilla ice-cream
3 tablespoons of lemon curd (I made my own, but Trader Joe’s makes a great one as well)
2 tablespoons of whipped cream (The jar trick comes in handy for this!)
2 small pieces of pie crust, dusted with sugar and baked*

In a bowl, layer your ice-cream and whipped cream. Drizzle the entire thing with lemon curd and accessorize with the pie crust pieces. Dig in….and then repeat 3 more times!

Lemon Meringue Pie Ice-Cream Sundae

*I previously discussed how my mom would bake the leftover pie crust scraps for my sister and I when we were growing up. This is a similar concept…I used leftover scraps after making a peach pie, shaped them into triangle forms, lightly dusted them with granulated sugar, and baked them at 450 degrees for about 10 minutes, until they were brown and crispy. Just make sure to cool them completely before sticking them in your ice-cream. You can also make these several days in advance and store in them in a ziplock bag or storage container. If you don’t want to go the pie crust route, you could easily substitute in a couple shortbread cookies.

Memorial Day Recipes

Memorial Day Recipes

I still can’t get over the fact that this weekend is Memorial Day weekend, but nonetheless, here we are. Time to break out the grills, dip into a bowl of ice-cream and toast to summer with an ice-cold beverage! Below is a round-up of some dishes on Runway Chef that might be helpful in your Memorial Day recipe planning.

Savory

Sweet

Beverages

 

Do you already have your menu planned for this weekend? Do you have any special/traditional Memorial Day recipes?

Coffee Ice-cream Cake Bowl

Don’t you just want to dive into this giant bowl of ice-cream goodness?!

Because I’m telling you, you need to dive into this like you need to dive into a pool.

In other words, eat this, than go swim it off….best.summer.plan.ever!

Coffee Ice-cream Cake Bowl

Adapted from Bake at 350

 

1 1/2 packages of chocolate graham crackers (14 sheets), broken into pieces

4-6 c. of coffee ice-cream, left out to soften

3 c. whipped cream (make sure it has very stiff peaks) mixed with 1/4 c. Kalhua

1 1/2 c. hot fudge sauce

1 package of heath bits

 

In a 4 quart glass bowl, begin layering your ingredients. Start with graham crackers, then ice-cream, whipped cream, fudge sauce and lastly heath pieces. Continue this until you’ve filled up the bowl, making sure to end with the fudge sauce and heath pieces (so it looks pretty and all, of course!). Cover with a lid or plastic wrap and freeze until set, at least three hours. Use a sharp knife to cut & serve.

Notes-

* You can use as much or as little home-made ingredients for this recipe. While I wish I had time to do that, I only made my own whipped cream and fudge sauce this time. On the other side, feel free to use cool whip and  store-bought fudge sauce to make this recipe even easier.

* For the fudge sauce, I used 1 1/4 c. chocolate chips melted together with 1 tbsp. of butter and 1/4 c. of heavy cream.

* Feel free to leave the Kalhua out of the whipped cream.

* This can also be made in a pan instead of a bowl.

 

Cookie Ice-Cream Bowls

For those of you that are Pinterest deprived (you are missing out!) I wanted to share (via Instagram) this little treat we made over the weekend that was inspired by a Pinterest find.

To switch up our regular ice-cream sundaes, we whipped up a batch of cookie dough, then took about 2 tablespoons of dough, flattened it to approximately a 1/4″ thick and molded it over the outside of a greased muffin tin. We baked them according to the cookie directions, let them cool and then proceeded to make our sundaes.

What a fun and easy way to change ice-cream eating from your typical bowl or cone. And how great would this be for serving sundaes to guests??!

For those of you that are NOT Pinterest deprived, make sure you’re following me.

Happy Monday!