Desserts/ Recipes

Salted Lemon Rosemary Olive Oil Hot Fudge Sundae

Salted Lemon Rosemary Olive Oil Hot Fudge Sundae

A rich, sophisticated chocolate sauce enrobing silky ice cream, brightened up by lemon zest and rosemary, and finished with a kiss of sea salt.

I can’t think of a single thing more indicative of summer them ice cream at the beach. The sun beaming down, wrapping you in its warm embrace, licking the sweet, silky drips of ice cream off the sides of the cone as they race down to your hand, the crash of the waves in the background, and the lingering, tickling smell of sunscreen.

In honor of the best summertime food, I’ve created this sundae recipe that takes ice cream next, NEXT level. I’m talking some serve-this-at-a-dinner-party-where-the-plates-aren’t-plastic kinda stuff.

What makes it so special you may be wondering?

Fresh rosemary

Lemon zest

Olive oil

Cacao

Sea salt

These ingredients transform classic, creamy, delicious vanilla ice cream into a whole new experience of flavor fireworks.

I can honestly say I’ve never had a sundae that tasted so fresh! The flavors in this are truly unique and dance on your tongue with every spoonful. It’s perfect if you’re looking to serve something a little fancier to guests this summer or simply want to treat yourself.

This recipe is pretty loose, so feel free to adjust the ice cream, rosemary, lemon zest, and sea salt amounts according to preference.

 

Salted Lemon Rosemary Olive Oil Hot Fudge Sundae

Print Recipe
Serves: 1 (just multiply recipe for more)

Ingredients

  • About one cup of vanilla ice cream (non-dairy or regular, as desired)
  • 2 tsp lemon zest
  • 1/2 tsp finely diced fresh rosemary
  • 1/4 tsp large grain sea salt (a fat pinch of regular fine sea salt)
  • Olive Oil Hot Fudge
  • 1 TBSP cacao powder
  • 2 tsp olive oil
  • 2 tsp honey (for vegan sub maple syrup)
  • 1/4 tsp vanilla extract

Instructions

1

Sauce: In a small bowl, stir together the ingredients until there are no longer any clumps and everything is incorporated. Right befor topping your ice cream with it, microwave the sauce for 30 seconds. It will get bubbly and may not look right, but simply stir it up to make it smooth and silky.

2

Assembly: Start by scooping your desired amount of ice cream into a serving bowl. Next, drizzle on the olive oil chocolate sauce. Evenly sprinkle on the diced rosemary, lemon zest, and finally the sea salt. Serve immediately.

Notes

As I mentioned above, this recipe is pretty loose, so feel free to adjust the ice cream, rosemary, lemon zest, and sea salt amounts according to preference. 

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Be sure to let me know what you think of the recipe. If you try it and share a picture, tag me @pilatespearlsandpeanutbutter so I can see how it turned out and give you some love.

Let me know…

What’s your favorite sundae topping?

Are you doing anything special this weekend?

How do you like to stay cool in the summer?

Enjoy the moment,

xoxo Meah <3

 

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