Sundae

Colorful boysenberry and mango sorbets team up in a refreshing, guilt-free alterative to traditional ice cream sundaes.

What could be more basic than an ice cream sundae? Our version has a luscious chocolate-caramel sauce spiked with bourbon and studded with macadamia nuts.

Here is a delicious interpretation of a campfire classic.

Cardamom and nutmeg are lovely notes of spice in these super sundaes. Caramel ice cream would be good here, too.

Crème fraîche gives this exceptional ice cream irresistible tang and a silky texture.

Can be prepared in 45 minutes or less.

During World War II, chocolate was too valuable to be used for baking. As a result, brownies, which had been a favorite since around the turn of the century, were made less often. With the return to prosperity in the 1950s, this much-loved dessert came back into vogue--and became more popular than ever. Our rich and dense brownies are studded with peanuts and chocolate chips, and are partnered with a rich milk chocolate and peanut butter sauce. They're terrific served with vanilla ice cream, peanut butter-vanilla swirl or peanut butter ice cream. Serve the brownies slightly warm or at room temperature.

It is essential to slice the brownie in half through the middle lengthwise; otherwise, the cake slices will be too thick.

"By adding a little espresso powder to a recipe for caramel sauce, I created an ice cream topping that has made this sundae the signature dessert in my house I had always refused to share the recipe with friends who requested it, but I finally decided that it's too good to keep secret," says Gordon Finley of Durham, North Carolina. These are terrific made with coffee or vanilla ice cream — or both.

Because they are prepared with purchased ice cream, these parfaits are super-easy to make. For a dramatic option, alternate layers of white and green mint ice creams.

From Charleston Grill, Charleston, South Carolina.

Thick hot fudge sauce spiked with raspberry brandy covers scoops of vanilla ice cream — or any other favorite flavor. The sauce thickens further when it hits the cold ice cream, creating a dessert reminiscent of the one served in old-fashioned ice cream parlors.

Any leftover sauce will keep in the refrigerator for up to two weeks.

Homemade malted vanilla-bean ice cream is layered with a bittersweet chocolate sauce and drunken dried cherries.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.