Salt and Pepper Ice Cream Sundaes
July 24, 2014
6 Comments
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Greetings from sunny California! Today I’m sharing a perfect recipe for the hot summer weather…Ice cream sundaes!
Hot fudge, fresh whipped cream, and crushed nuts = yummy, yummy, and yummy! Top my sundae off with any of this deliciousness and I’ll definitely be one happy summer camper. Sometimes I like to go a little crazy and mix things up. This is one of those times. I made salt and pepper sundaes!
Both sundaes start with my favorite vanilla bean ice cream. We made our own vanilla bean ice cream, but really any flavor would be great…it’s all about experimenting here after all. I can definitely picture caramel or butter pecan with the salty sundae and strawberry or black raspberry with the pepper sundae! Go ahead, experiment…go crazy…eat ice cream. Fun will happen 🙂
My savory tooth just love love loved the salt sundae! Vanilla bean ice cream, swirled with olive oil, sprinkled with toasted pecans, and topped off with a crack of sea salt. Oh my ice cream! It’s so buttery! It’s so creamy! It’s so divine! I think of it as a richer, vanilla-ier version of butter pecan ice cream. Just like adding salt to caramel sauce the crack of salt here does magical, creamy things to this sundae.
My tangy loving taste buds did backflips for the pepper sundae! Vanilla bean ice cream, fresh juicy strawberries and tangy balsamic vinegar glaze, all topped off with a crack of black pepper. So tangy, so peppery, so juicy, so yummy! Absolutely lovin’ it 🙂
If you’re feeling adventurous, love trying new things, or just feel like you need more ice cream cream in your life try these sundaes. Your taste buds will thank you 🙂
Salt and Pepper Ice Cream Sundaes
Ingredients
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Vanilla Bean Ice Cream*
SALT SUNDAE
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Pecans**
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Olive oil
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Sea salt
PEPPER SUNDAE
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1 cup balsamic vinegar
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1 lb strawberries chopped with stems removed
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Black pepper
Instructions
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Salt Sundae: Preheat oven to 375 degrees F. Coarsely chop pecans and arrange in a simple layer on baking sheet. Bake pecans until slightly toasted, about 5-10 minutes. Scoop about 1 cup of vanilla ice cream into each dish. Drizzle with olive oil, top with toasted pecans and top with a crack/sprinkle of sea salt to taste (a little bit goes a long way here)
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Pepper Sundae: Simmer balsamic vinegar in a sauce pan on low until volume has been reduce by about half, 15-20 minutes. Let cool until desired syrup thickness is reached, about 5-15 minutes. Scoop about 1 cup of vanilla ice cream into each dish. Top with fresh strawberries, drizzle with balsamic glaze, and top with a crack/sprinkle of black pepper to taste (a little bit goes a long way here)
Recipe Notes
*This delicious recipe makes about a half gallon: http://thepioneerwoman.com/cooking/2009/07/vanilla-bean-ice-cream/
**About 1-2 tablespoons per salt sundae
Leah | So, How's It Taste?
Ooo, I’m so intrigued by these! Must try!
Karen
Thanks! If you get a chance to try these definitely let me know what you think 🙂
Jessica | A Happy Food Dance
Karen these look amazing! Salt and pepper ice cream… I’m going to have to try this!
Karen
Thanks Jessica! Definitely let me know if you give them a try 🙂
Pamela @ Brooklyn Farm Girl
I just want to dive into every single one of these pictures!
Karen
Thanks Pamela! I definitely enjoyed diving into each of the sundaes 🙂