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Mix-and-match sundae bar

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Indulge your sweet cravings with a mix and match sundae bar, offering an array of toppings and flavours to create your own personalised ice cream masterpiece.

  • Serves12
  • Cook time1 hour
  • Prep time45 minutes
Mix-and-match sundae bar

Ingredients

  • 2L ice cream (such as vanilla, mint choc chip, chocolate or strawberry)
  • Fresh fruit (such as mixed berries or sliced banana), to serve

Berry syrup

  • 1 cup (220g) caster sugar
  • 250g strawberries, sliced
  • 125g raspberries
  • 1/2 lemon, juiced
  • 1 tsp vanilla bean paste

Miso-caramel sauce

  • 1 cup (220g) caster sugar
  • 80g butter, chopped
  • 1 1/2 tsp miso paste
  • 1/2 cup (125ml) thickened cream

Salted chocolate crumb

  • 1/2 cup (75g) plain flour
  • 1/4 cup (55g) brown sugar
  • 2 1/2 tbs cocoa powder
  • 1/2 tsp sea salt flakes
  • 60g chilled butter, chopped
  • 1 1/2 tbs cacao nibs (optional)
  • 75g dark chocolate, melted

Nutritional information

Per serve: Energy: 2269kJ/543 Cals (26%), Protein: 6g (12%), Fat: 28g (40%), Sat Fat: 18g (75%), Carb: 70g (23%), Sugar: 62g (69%), Dietary Fibre: 2g (7%), Sodium: 176mg (9%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the berry syrup, place the sugar and 1/2 cup (125ml) water in a saucepan over medium-high heat. Cook, stirring and brushing side of pan with a wet pastry brush occasionally, for 5 mins or until the sugar dissolves. Bring to the boil and cook, without stirring, for 5-6 mins or until dark golden. Remove from heat. Carefully add 1/2 cup (125ml) water to the pan (the mixture will spit), then return to the heat and stir until smooth. Add combined berries and lemon juice and set aside to cool. Transfer to a blender and blend until smooth. Pour into an airtight container and place in the fridge for 2 hours to chill.

  2. Step 2

    To make the miso-caramel sauce, place sugar and 1/2 cup (125ml) water in a clean saucepan over medium-high heat. Cook, stirring and brushing side of the pan with a wet pastry brush occasionally, for 5 mins or until sugar dissolves. Increase heat to high. Bring to the boil and cook, without stirring, for 10-12 mins or until dark golden. Carefully add butter and cook, stirring, for 2-3 mins or until the butter melts and mixture is combined (the mixture will bubble). Combine miso and 1 tbs warm water in a small bowl. Stir into the caramel with the cream. Set aside for 5 mins to cool. Transfer to an airtight container and place in the fridge to chill.

  3. Step 3

    To make the salted chocolate crumb, preheat oven to 180°C. Line a baking tray with baking paper. Combine the flour, sugar, cocoa powder and salt in a bowl. Add the butter and use your fingertips to rub into the flour mixture until mixture resembles breadcrumbs. Add the cacao nibs, if using, and toss to combine. Spread over the lined tray. Bake for 20-25 mins or until mixture is firm. Set aside to cool completely. Crumble into chunks, then drizzle with the melted chocolate and toss to combine. Place in the fridge to set.

  4. Step 4

    Arrange the ice cream on a large serving platter with the berry syrup, miso-caramel sauce and salted chocolate crumb. Serve with fruit.

Recipe tip

COOK. STORE. SAVE
Clever storage:
The chocolate crumb will keep in an airtight container at room temperature for up to 1 week. The berry and caramel sauces will keep in the fridge for up to 2 weeks.

Use it up: Use leftover miso to make our Miso Choc Chip Cookies.

Mix-and-match sundae bar

Mix-and-match sundae bar
  • Serves12
  • Cook time1 hour
  • Prep time45 minutes
Ingredients
  • 2L ice cream (such as vanilla, mint choc chip, chocolate or strawberry)
  • Fresh fruit (such as mixed berries or sliced banana), to serve

Berry syrup

  • 1 cup (220g) caster sugar
  • 250g strawberries, sliced
  • 125g raspberries
  • 1/2 lemon, juiced
  • 1 tsp vanilla bean paste

Miso-caramel sauce

  • 1 cup (220g) caster sugar
  • 80g butter, chopped
  • 1 1/2 tsp miso paste
  • 1/2 cup (125ml) thickened cream

Salted chocolate crumb

  • 1/2 cup (75g) plain flour
  • 1/4 cup (55g) brown sugar
  • 2 1/2 tbs cocoa powder
  • 1/2 tsp sea salt flakes
  • 60g chilled butter, chopped
  • 1 1/2 tbs cacao nibs (optional)
  • 75g dark chocolate, melted
    Description

    Indulge your sweet cravings with a mix and match sundae bar, offering an array of toppings and flavours to create your own personalised ice cream masterpiece.

    Method
    1. Step 1

      To make the berry syrup, place the sugar and 1/2 cup (125ml) water in a saucepan over medium-high heat. Cook, stirring and brushing side of pan with a wet pastry brush occasionally, for 5 mins or until the sugar dissolves. Bring to the boil and cook, without stirring, for 5-6 mins or until dark golden. Remove from heat. Carefully add 1/2 cup (125ml) water to the pan (the mixture will spit), then return to the heat and stir until smooth. Add combined berries and lemon juice and set aside to cool. Transfer to a blender and blend until smooth. Pour into an airtight container and place in the fridge for 2 hours to chill.

    2. Step 2

      To make the miso-caramel sauce, place sugar and 1/2 cup (125ml) water in a clean saucepan over medium-high heat. Cook, stirring and brushing side of the pan with a wet pastry brush occasionally, for 5 mins or until sugar dissolves. Increase heat to high. Bring to the boil and cook, without stirring, for 10-12 mins or until dark golden. Carefully add butter and cook, stirring, for 2-3 mins or until the butter melts and mixture is combined (the mixture will bubble). Combine miso and 1 tbs warm water in a small bowl. Stir into the caramel with the cream. Set aside for 5 mins to cool. Transfer to an airtight container and place in the fridge to chill.

    3. Step 3

      To make the salted chocolate crumb, preheat oven to 180°C. Line a baking tray with baking paper. Combine the flour, sugar, cocoa powder and salt in a bowl. Add the butter and use your fingertips to rub into the flour mixture until mixture resembles breadcrumbs. Add the cacao nibs, if using, and toss to combine. Spread over the lined tray. Bake for 20-25 mins or until mixture is firm. Set aside to cool completely. Crumble into chunks, then drizzle with the melted chocolate and toss to combine. Place in the fridge to set.

    4. Step 4

      Arrange the ice cream on a large serving platter with the berry syrup, miso-caramel sauce and salted chocolate crumb. Serve with fruit.