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Three toppings for ice cream sundaes

• Alexina Anatole

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Serves 4 - 6

Easy

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Assemble an ice cream sundae party for friends: buy good-quality ice cream then top with homemade brittle, tahini choc sauce and a magic chocolate shell

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This recipe for a mix-and-match sundae party is the eighteenth in olive talent resident Alexina Anatole's video series, One Good Thing, where she shares a hack that will elevate your entertaining. Follow @olivemagazine to see what secrets she's sharing next and then try her simplest chocolate mousse, bitter leaf salad with salted kumquats and whipped cod's roe with cured lemons.

Alexina says, "Forget all about serving dessert and let guests build their own. Buy good ice cream – I've gone for olive oil, chocolate and coffee – and put all of your energy into the toppings. Pistachio brittle for crunch, a deep, nutty tahini date chocolate fudge sauce and the one to know: magic shell. Melted chocolate and oil that hardens the second it hits the ice cream.

"Set it all down in the middle of the table and you have a sundae bar where everyone can build their own exactly to their taste, mixing and matching the different flavours and toppings. Fun for your guests and also pretty effortless for you."

Three toppings for ice cream sundaes recipe

Ingredients

Chocolate magic shell

• 100g dark chocolate
• 60ml neutral oil (or coconut oil)

Salted pistachio brittle

• 100g slivered pistachios

  or whole pistachios, roughly chopped

• ¼ tsp baking powder

• ½ tsp flaky sea salt

• 100g sugar

• 20g butter

Tahini-date chocolate fudge sauce

• 135g tahini

• 3 tbsp date syrup

• 1½ tsp vanilla bean paste

• 1½ tsp cocoa powder

  sifted

• Generous pinch flaky sea salt

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Method

• For the chocolate magic shell

• step 1

  Melt the chocolate over a bain marie until smooth, remove from the heat and slowly pour in the oil, stirring continuously.

  Allow the mix to cool to between 24 and 30 degrees celsius before using – it’s good with vanilla or coffee ice cream!

• For the salted pistachio brittle

• step 2

  Toss the pistachios with the baking powder and salt. For the caramel, sprinkle half the caster sugar in an even layer over a wide, heavy-based frying pan. Melt over a medium heat – you can stir it as it starts to melt – then once at least half of it has melted, add the remaining sugar. Cook until the caramel is a rich golden colour then stir in the butter and cook for a further minute or so, until it deepens by a shade.

• step 3

  Tip the pistachio mixture into the caramel and quickly stir to coat. Immediately pour onto the silicone baking mat, lay the sheet of greaseproof paper on top and roll firmly and quickly to spread the brittle as thinly as possible. Peel off the greaseproof paper and leave to cool completely.

• step 4

  Break the brittle into large shards, or roughly smash into smaller chunks, then store between sheets of greaseproof paper in an airtight container until ready to use. Good crushed over pistachio, vanilla or olive oil ice cream.

• For the tahini-date chocolate fudge sauce

• step 5

  Stir together all of the ingredients in a saucepan, and gently heat together for 5 minutes. Add water until you get your desired consistency and use immediately or cool to room temperature and reheat when ready to use. Good with chocolate or vanilla ice cream!

Authors

Alexina Anatoletalent resident

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