Its hot out here in Seattle and my teeth are behaving. Yes, they cannot deal with the amount of chocolate and ice cream I throw at them, so I have to pace some. Luckily for them(unluckily for people) Seattle has been on the cooler side all through summer. But the day it gets warm enough, I throw atleast 2-3 scoops of ice cream at my teeth. They usually do fine with slightly soft, not too cold and less chocolate-y ice creams(bummer, coz this is the year of chocolate for me. Maybe we should have some cencepts of year of chocolate, ice cream , kale or something like that
Serve a good portion of the cake, with a dollop of ice cream, topped with caramel, nut crumbs and cherries.
Or serve scoops of the Ice cream, topped with caramel sauce, nuts and thin slices/logs of the Mocha cake.
Heather is hosting the Vegan Sundae challenge , and today is the last day to submit entries. Crazy right. Last minute, thy name is Richa.
Too hot, too hot! Quick, take pictures before I melt away.
The ice cream is simple. This is a single serve because hubbs is allergic to bananas, so that means I get to eat all of this, ha!
No worries, Hubbs “will” get to eat some with a SoDelicious Mocha almond fudge scoop. Yup, he probably will get home after 9, so I cannot really guarantee the existence of the cake, caramel or the ice cream. There are plenty cherries.
I have never really been too fond of Sundaes. In fact, never ate one till I came to the land of chocolate, brownies, and loads of sugar. Same applies to hubbs, We’d rather eat some Chaat(savory Indian snacks with chutneys) than a brownie.
The story goes that this is the year of Chocolate for me. I have developed a sudden liking for it, which was non existent till last year. hmmm. Last year was the year of the Indian Pickle.
And I love all things cardamom and Chai spice. Hence the play with these flavors, and theme for the Sundae challenge.
Its almost a Brownie Sundae with the dark Mocha cake. I just make the cake so often, that I used that instead of a fudgier brownie.:)
Remind me to make more Frozen treats, so they can have a separate album and recipe section. What are you loving this summer?
Shades of Caramel Sundae. (Ok, I dont know what to call it yet. Leave me a suggestion:)
Chai spice Ice cream: serving 2 scoops. Fat-Free, Gluten, dairy, egg free
2 ripe bananas, chopped and frozen for an hour
1-2 teaspoon So Delicious coconut creamer or non dairy milk
spices: a generous pinch of Chai spice with an additional dash of black pepper if you will. or spice of your choice
Mocha dark chocolate cake slice:
My Mocha cake recipe made with 85% dark theo chocolate.
Chai spice caramel:
Quick Chai spice: 1 teaspoon cardamom powder, a pinch of ginger, cinnamon, black pepper, clove powders.
coarsely chopped almonds/pistachios
fruit of choice like cherries/strawberries
Chop and freeze ripe bananas for atleast an hour.
Blend with a teaspoon or so of coconut creamer and chai spice(optional) until smooth. Add teaspoon of raw sugar if the banana isn’t sweet and ripe enough. I did not need any.
Return to the freezer for 1-2 hours depending on your freezer.
Take a slice of warm cake, place a scoop of the banana ice cream on the cake.
Drizzle as little or as much of the chai spice caramel.
Top with almond or pistachio crumbs.
Top with a cherry or sliced strawberries. Serve!
Or you can serve large Ice cream scoops, topped with caramel, nuts side small logs of the chocolate cake.
This sundae is being shared at Slightly indulgent tuesdays, Made from scratch mondays, Hearth and soul bog hop, allergy Free Wednesday Ricki’s wellness weekend.