Friday Is National Ice Cream Day!

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STUDIO CITY (CBSLA.com) — Friday is National Ice Cream Day!

In order to celebrate, Chef Emily Bishop of Buca di Beppo stopped by the KCAL9 studios to show viewers how to make the restaurants Colossal Brownie Sundae.

The sundae features chunks of warm chocolate brownie pieces with huge scoops of chocolate and vanilla ice cream with only the best toppings: homemade whipped cream, chocolate and caramel sauces, sprinkles and a cherry right on top.

The sundae requires the following ingredients:

  1. Brownie Mix, cooked: 1 each
  2. Chocolate Syrup: 1 fl. oz.
  3. Chocolate Ice Cream: 3 Scoops Vanilla Ice Cream
  4. Chocolate Syrup: 1 fl. oz.
  5. Whipped Cream: 6 oz.
  6. Chocolate Syrup: 1 fl. oz.
  7. Caramel Sauce: 1 fl. oz.
  8. Colored Sprinkles: 1 tsp.
  9. Mint Leaves: 2 each
  10. Maraschino Cherry: 1 each

To make:

  1. Cut brownie into 12 – 1” squares.
  2. Drizzle 1 oz. chocolate sauce around inside of bowl.
  3. Place one scoop each vanilla and chocolate ice cream in bowl.
  4. Turn dish and place one scoop each vanilla and chocolate ice cream in bowl.
  5. Place 8 brownie pieces around the outer edge of the ice cream in a circle.
  6. Place one scoop each vanilla and chocolate ice cream in center of dish.
  7. Place 4 brownie pieces around the outside edge of the ice cream.
  8. Drizzle 1 oz. chocolate sauce over top.
  9. Pipe whipped cream over brownies and chocolate syrup.
  10. Drizzle remaining chocolate syrup and caramel sauce over the whipped cream.
  11. Garnish with sprinkles, mint leaves and maraschino cherry.
  12. Enjoy!

(Recipe courtesy of Buca di Beppo)

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