Salted Chocolate Sundae

Byicecreambarr

A drunken salted honey-Scotch sauce lends a touch of salty sophistication to this chocolate-overload sundae.

This rich ice cream sundae is a chocolate lover’s dream, with dark chocolate ice cream, brownie chunks, and Salted Honey-Scotch sauce—a boozy take on butterscotch sauce. Layers of rich dark chocolate ice cream and fudgy store-bought brownies (or make your own using one of our brownie recipes) merge with the golden Scotch-infused caramel sauce, and a final dusting of flaky sea salt and a spritz of olive oil provide a somewhat salty edge.

In order to achieve a mild, malty flavor in your Salted Honey-Scotch Sauce, add the Scotch whiskey in the final moments of cooking the mixture. This will help to cook off the alcohol’s sharpness.

Ingredients

Salted Honey-Scotch Sauce

  • 1/2 cup packed light brown sugar
  • 1/4 cup honey
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/3 cup heavy cream
  • 3 tablespoons (1 1/2 ounces) Scotch whiskey
  • 1 teaspoon vanilla extract

Additional Ingredients

  • 1 cup cubed brownie (about 1-inch pieces), divided
  • 2 scoops dark chocolate ice cream, divided
  • 1/4 cup chocolate-covered pretzels, roughly crumbled
  • 1 teaspoon extra-virgin olive oil
  • Pinch of flaky sea salt

Directions

 Make the salted honey-Scotch sauce

  1. Stir together brown sugar, honey, butter, and salt in a medium saucepan. Cook over medium, stirring often, until mixture is smooth and melted, 2 to 3 minutes. Stir in heavy cream. Cook, stirring often, until mixture is thickened and foamy, 3 to 4 minutes. Stir in whiskey and vanilla. (Sauce will bubble vigorously.) Simmer, stirring constantly, 30 seconds. Remove from heat. Let cool 30 minutes.

Assemble the sundae

  1. Place 1/2 cup brownie cubes in a tall glass or serving bowl. Top with one scoop ice cream, and drizzle with 1 tablespoon salted honey-Scotch sauce. Add remaining 1/2 cup brownie cubes, reserving 1 brownie piece for garnish, and top with remaining 1 scoop ice cream. Arrange pretzel pieces evenly around ice cream. Garnish with reserved brownie piece. Drizzle with olive oil and 2 tablespoons salted honey-Scotch sauce. (Reserve remaining sauce for another use.) Sprinkle with flaky sea salt, and serve immediately.

To make ahead

Salted honey-Scotch sauce will thicken as it cools. Sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.

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