Who’s ready for sundae brunch?


Here’s your next at-home project: our no-bake, use-whatever-you’ve-got sundae brunch board. Featuring ice creams fresher than a farmers market that’ll help you lean full tilt into the season. The beauty of our boards is that they are 100% customizable, so feel free to make it your own. But if you want a great place to start, here’s what’s on our sundae brunch board:

Ice creams: Lemon & Blueberries Parfait, refreshing Frosé sorbet, and my seasonal favorite Strawberry Buttermilk (our Raspberry Rose Jelly Donut would work very well here, too)

Sauces: Extra-bitter hot fudge sauce (recipe below), strawberry sauce (from Jeni’s Splendid Ice Creams at Home), wildflower honey 

Toppings: Fresh fruit, mini pancakes, crepes, waffles, or mini cast iron pancakes, nuts or granola, Jeni’s salty-sweet Donut Gravel (recipe below), fresh herbs like mint, and some loose whipped cream

Remember, these are just suggestions! The whole board can truly be assembled with whatever you’ve got in your pantry, fridge, or freezer. But if you’re looking for a few simple cooking projects that’ll work great for this board, here are a few of Jeni’s go-tos: 

Donut Gravel

Makes 2 cups

A crunchy condiment to complement ice cream, inspired by potato donuts. Potato chips add that potato flavor as well as subtle fried flavor that mimics those fluffy potato donuts perfectly.

  • 1 cup plus 2 tablespoons unbleached all-purpose flour
  • 1 teaspoon cornstarch
  • 1¼ cups powdered sugar
  • 2 ounces crushed potato chips (from about 2 cups whole chips)
  • 1 teaspoon fine sea salt
  • Pinch of ground cinnamon
  • 4 teaspoons nonfat dried milk
  • 6 tablespoons (¾ stick) unsalted butter, melted
  • ¼ teaspoon mixed sprinkles

Preheat the oven to 225°F. 

Combine the flour, cornstarch, 1 cup of the powdered sugar, crushed chips, salt, cinnamon, and dried milk in a small bowl. Add the melted butter and stir until large lumps have formed and all of the dry ingredients are moistened (the mixture should resemble a wet, mealy dough). Toss with the sprinkles, then pour onto a baking sheet and spread evenly. 

Bake the crumbs for 15 minutes. Remove the pan from the oven and toss the crumbs with two bench scrapers or metal spatulas, then chop into ⅛- to ¼-inch pieces. 

Bake for 15 to 20 more minutes, or until lightly golden. Let the gravel cool, then toss with the remaining ¼ cup powdered sugar.   

Jeni’s Like-Magic Hot Fudge Sauce

  • ½ cup Dutch-process cocoa
  • ½ cup sugar
  • ½ cup finely chopped chocolate (70% cacao)
  • ¼ boiling water

Dutch-process cocoa (otherwise it won’t dissolve), sugar, and finely chopped chocolate (70% cacao) in a bowl. Add boiling water, let sit for 2 minutes, then stir until combined.



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