Sundae best: add quick toppings to ice cream for deliciously easy desserts - Food: Summer Entertaining

Ice cream means instant dessert. It waits in the freezer, always on call, ready to appear au naturel or dressed up for a celebration. Sauces, fruit, nuts, liqueur, and whipped cream are simple ways to transform even plain vanilla into lavish sundaes. Use our easy homemade sauces or, if time is tight, use purchased toppings. Build sundaes small or repeat layers for a double-dip treat. For a crowd, consider a party-size super sundae that will please everyone. Almost any combination works--you just can't miss with ice cream sundaes.

Chocolate-Caramel Peanut Sundae

Place a scoop of dulce de leche or vanilla ice cream in a large wine glass or small bowl. Drizzle it generously with warm chocolate sauce and warm orange-caramel sauce (see recipes, page 136) and sprinkle with roasted salted peanuts. Top with lightly sweetened softly whipped cream and sprinkle with chopped chocolate-covered peanut nougat candy bar, such as Snickers.

Strawberry Shortcake Sundae

Place a layer of 1/2-inch chunks of meringue cookies or pound cake in a large wine glass or small bowl. Top with a scoop of vanilla ice cream and sweetened sliced strawberries. Generously drizzle with simple strawberry sauce (see recipe, page 136). Top with lightly sweetened softly whipped cream and a whole strawberry.

Banana Split in a Cone

Set a large waffle cone in a tall glass for support. Gut a peeled small firm-ripe banana in half lengthwise; stand one half in cone. Add 1 small scoop each of cherry, pistachio, and mango ice cream (or use 1 large scoop of your favorite). Drizzle with a tiny spoonful of simple strawberry sauce (see recipe, page 136) or strawberry jam. Garnish with a small dollop of lightly sweetened softly whipped cream, chopped roasted pistachios, and a maraschino cherry.

Coffee Crunch Sundae

Place a scoop of coffee ice cream in a large wine glass, small bowl, or coffee cup. Generously drizzle with warm chocolate sauce (see recipe, page 136) and Kahlua. Top with lightly sweetened softly whipped cream and sprinkle lightly with chopped chocolate-covered or plain coffee beans.

Peach-Berry Sundae

Place a scoop of peach, mango, or vanilla ice cream in a large wineglass or small bowl. Top with sliced peeled peaches or mango and raspberries, then drizzle with warm orange-caramel sauce (see recipe, page 136) and orange-flavored liqueur. Top with lightly sweetened whipped cream and garnish with finely shredded orange peel and a few more raspberries.

Pina Colada Sundae

Place a layer of diced fresh pineapple in a large wine glass or small bowl. Top with a scoop of pineapple-coconut or vanilla ice cream. Generously drizzle with rum and warm orange-caramel sauce (see recipe, page 136). Top with lightly sweetened softly whipped cream and toasted coconut (see recipe, page 136). Garnish with a spear of pineapple.

Chocolate Decadence Sundae for a Crowd

In a large bowl, mound scoops of 3 to 5 different varieties of chocolate or chocolate chunk ice cream, such as chocolate--chocolate chip, chocolate truffle, chocolate chip cookie dough, peanut butter fudge chunk, or rocky road (allow 1 or 2 scoops per serving). Drizzle with warm chocolate sauce (see recipe, above right). Top with lightly sweetened softly whipped cream and one or several chocolate toppings, such as chopped chocolate, chopped chocolate-covered toffee, or miniature chocolate sandwich cookies. Eat straight from the bowl, or serve in chocolate or sugar cones or smaller dishes.

Carmen Miranda Sundae for a Crowd

In a large shallow bowl, mound scoops of several flavors of ice cream, such as macadamia brittle, butter pecan, berry cheesecake, peach, or vanilla (allow 1 or 2 scoops per serving). Tuck banana spears around edges of bowl. Top with bite-size pieces of 3 to 5 types of fruit, such as: pineapple, grapes, kiwi, berries, nectarines, or plums (1/3 to 1/2 cup per serving). Drizzle generously with warm orange-caramel sauce and simple strawberry sauce (see recipes at right). Top with lightly sweetened softly whipped cream and toasted coconut (see recipe at right) Eat straight from the bowl, or serve in small bowls.

Sundae toppings

Chocolate Sauce

PREP AND COOK TIME: About 6 minutes

NOTES: Store sauce, covered, in the refrigerator for up to 2 weeks. Reheat in microwave oven at half power (50%) until warm, stirring occasionally.

MAKES: About 1 2/3 cups

In a 2-cup glass measure, combine 11/2 cups semisweet chocolate chips, 2/3 cup whipping cream, and 1 teaspoon vanilla. Oook in a microwave oven at half power (50%), stirring every 60 seconds, until smooth, 2 to 3 minutes total. If sauce is too thick, stir in a few more tablespoons cream. Serve warm or cool.

Per tablespoon: 65 cal., 66% (43 cal.) from fat; 0.59 protein; 4.8 g fat (2.99 sat.); 6.3 g carbo (0.69 fiber); 3.2 mg sodium; 6.8 mg chol.

Orange-Caramel Sauce

PREP AND COOK TIME: About 12 minutes

NOTES: Store, covered, in refrigerator up to 2 weeks.

MAKES: About 3/4 cup

In a 12-inch frying pan or 5- to 6-quart pan, mix 1/3 cup sugar and 1/3 cup orange juice. Cook over high heat, shaking pan often, until mixture is amber colored and very bubbly, about 8 minutes; do not scorch. Remove from heat and add 1 cup whipping cream (mixture will bubble). Return pan to medium heat and stir until caramel is smooth; increase heat and boil vigorously, stirring occasionally, until mixture coats spoon in a thin, even layer, 1 to 2 minutes; sauce thickens when cool. Serve warm or cool. If sauce is thicker than desired, stir in a few more tablespoons whipping cream or reheat in a microwave oven at half power (50%) until warm.

Per tablespoon: 95 cal., 59% (56 cal.) from fat; 0.5 g protein; 6.2 g fat (3.9g sat.); 10 g carbo (0 g fiber); 7 mg sodium; 22 mg chol.

Simple Strawberry Sauce

PREP AND COOK TIME: About 5 minutes

NOTES: Store, covered, in refrigerator up to 2 days.

MAKES: About 1 2/3 cups

Rinse and stem 1 pint strawberries. Whirl in a blender or food processor until smooth. Stir in 1 to 2 tablespoons sugar to taste.

Per tablespoon: 6.6 cal., 0% (0 cal.) from fat; 0.1 g protein; 09 fat; 1.39 carbo (0.39 fiber); 0.1 mg sodium; 0 mg chol.

Toasted Coconut

PREP AND COOK TIME: About 2 minutes

MAKES: About 1 cup

In a 10- to 12-inch frying pan over medium heat, stir 1 cup sweetened shredded dried coconut until golden, 1 to 2 minutes. Let cool; store airtight up to 1 week.