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Cherry White Chocolate Ice Cream Brownie Sundaes

Cherry White Chocolate Ice Cream Brownie Sundaes

Recipe shared by:Duncan Hines

  • Hands-on Time: 15 Minutes
  • Total Time: 180 Minutes
  • Servings: 4 large or 8 mini sundaes
  • Difficulty: EASY


  • 1 quart (28 oz.) vanilla ice cream, softened
  • 1 jar (divided) Duncan Hines Fruit Toppers™ Cherry
  • ½ cup white chocolate chips or finely chopped white chocolate
  • ¼ cup toasted coconut (optional)
  • ¼ tsp. ground ginger (optional)
  • 1 package Duncan Hines® Decadent Double Fudge Brownie Mix, prepared according to package directions for an 8 x 8-inch pan
  • Whipped cream

Baking Instructions

  • Blend softened ice cream with 1 cup Cherry Fruit Toppers, white chocolate, toasted coconut and ginger in medium bowl. Cover with plastic wrap and freeze 4 hours or until firm.
  • Cut brownies into 8 (2 x 2-inch) squares or 4 (4 x 4-inch) squares.
  • Top each with a scoop of Cherry White Chocolate Ice Cream. Garnish with remaining Cherry Fruit Toppers and whipped cream.

Tips & Inspirations

For a simple dulce de leche, submerge an unopened can of sweetened condensed milk in boiling water, simmer for 3 hours (less, if you want it a thinner consistency) and cool.

Duncan Hines Comstock More Fruit Cherry Filling is really versatile. Try pushing individual cherries into the batter before you bake Salted Caramel Decadent Brownies. You’ll be glad you did!

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Clean caramel from a pot by filling it with water and letting it simmer on the stove—the warm water will wash it away.

Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

If there are nuts in your dessert, always try to garnish with the nut that is in the mixture. This is a way to inform your guests that are sensitive to certain foods.

Make chocolate mint leaves as a garnish: Rinse and dry your mint leaves dip the base or half from stem to tip and let dry on wax paper or parchment.

When dusting items with powdered sugar always dust them on a piece of wax paper away from the final display to prevent dusting outside the intended area. The excess powdered sugar is collected by the paper and easily transferred to a storage container.

When mixing brownies, adding 1 Tbsp. of Ground Espresso will boost the chocolate flavor.

Here’s a simple and easy way to design a Duncan Hines dessert with chocolate. Take a block of room-temperature chocolate — feel free to briefly microwave it. Take a vegetable peeler and glide it across the block of chocolate towards you to form curls. You can also start on the corners and edges for chocolate shavings. When you’re finished, simply add them to your dessert for an elegant touch.

You may substitute these fats instead of oil, but you’ll have to melt it and then measure in its liquid form. Use the exact amount specified in the recipe. Also, remember to cool it down before adding it to your favorite mix.

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