- Dish type
- Fruit desserts
- Orange desserts
This is a quick, simple and delicious dessert. Make your own doughnuts if you dare, but if you get shop-bought - no one will care, as it is just as delicious!
4 people made this
- 1 plain doughnut
- 1 scoop vanilla ice cream
- 1 tablespoon orange marmalade
- 1 tablespoon orange liqueur
- 4 tablespoons whipped cream
MethodPrep:10min ›Ready in:10min
- Place doughnut in an attractive serving bowl. Top with a generous scoop of ice cream. Spoon marmalade over ice cream, and pour liqueur on top. Top with whipped cream and enjoy.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
This was fantastic and so so simple! It was great for a summer dessert. I made it for a dinner get-together with friends and everyone raved about it.-20 Apr 2005
It certainly is easy to make. I added a bit more Grand Marnier because I wanted it to soak the doughnut a little. It is kind of fancy looking, but doesn’t stay that way for long once the ice cream starts to melt and the whipped cream starts to drip..-02 Nov 2013
Grilled Fig and Orange Blossom Sundaes
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This Middle Eastern–inspired ice cream sundae is a cool way to end a meal of grilled kebabs on a hot summer night, but instead of chocolate sauce and caramel, try topping your ice cream with grilled fresh figs. Just brush them with a mixture of honey and fragrant orange blossom water and grill until caramelized. Arrange over scoops of ice cream and sprinkle with toasted pistachios and a drizzle of additional honey for a fresh take on a classic treat.
Special equipment: You will need a pastry brush for this recipe.
What to buy: Orange blossom water is available at many Middle Eastern and ethnic food shops, and also online.
Ice cream sundae recipes
See our best ice cream sundaes with indulgent chocolate, strawberry and nut toppings. Including kid-friendly sundae bars and boozy options for adults.
Nutty caramel & choc sundaes
Reach into your storecupboard and freezer to create this sumptuous ice cream medley with salted peanuts, biscuits and caramel
Ice cream sundae bar
Create a pop-up bar for teens that serves ice cream sundaes. Choose the flavours everyone likes and offer a range of toppings so guests can help themselves
Boozy pineapple & coconut sundae
If you fancy something indulgent, this pineapple & coconut ice cream sundae with added coconut liqueur won't fail to impress
Fruity summer sundaes
Bring back memories of traditional seaside ice-cream parlours with this light fruity sundae with macadamia brittle
Blueberry sundae with candied bacon
This indulgent ice cream dessert is inspired by the sweet and salty flavours of blueberry pancakes, crispy bacon and maple syrup
Strawberry, melon & ginger sundaes
Let your taste buds tingle with this fruity low-fat pud
Black Forest sundaes with brownies
Based on the seventies cake classic that is Black Forest gâteau – this cherry, ice cream and brownie desert is heavenly. Don't cheat - make your own brownies too
Whizz-choc-pop super sundae
The addition of poppy candy makes this chocolate ice cream sundae really special - kids will love it
Banana ice sundaes with fudge sauce
Delectable banana ice sundae, all of the taste, none of the fat
Lighter breakfast Knickerbocker Glory
A summer sundae, but not as you know it. This brunch-friendly layered treat contains sorbet, frozen yogurt, fresh blueberries and granola
Chocolate sundaes with pear & Christmas pud
Use up leftover Christmas pudding or cake with these decadent, boozy sundaes, drizzled with a chocolate orange sauce and finished with toasted chopped hazelnuts
Rum-Soaked Fruit and Coconut Crisp Sundaes
Rum-soaked fruit is a staple of so many desserts from Jamaica, my homeland—from pineapple cake to rum cake to spiced bun. Typically the fruits used are dried, and the soaking process long, but ripe, in-season berries only need a few minutes to mingle with booze and sugar before they become something dazzling: a syrupy topping for a not-so-typical summer sundae that allows me to escape to the tropics, even for a few moments. You can also serve this boozy no-cook sauce on top of cornmeal pancakes or French toast, alongside hot buttered biscuits, or over slices of pound cake. Or add a teaspoon to sparkling wine for an easy brunch cocktail. —Chrissy Tracey
This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
18 Spectacular Ice Cream Sundaes
These extreme sundaes will cool you off&mdashbut they might also melt your brain.
Take your ice cream sundae game to the next level with these delicious topping ideas and recipes. Still in the mood for sweets? Try these awesome Ice Cream Sandwich Recipes and these Homemade Ice Cream Recipes.
Vanilla, plus orange sherbet and raspberry sauce. All we need is an excuse to eat this for breakfast.
A bed of peanut butter, tons of hot fudge, peanut butter cups and vanilla ice cream. Our absolute happy place.
Too much of a good thing is never enough. Cookies and cream ice cream, mini Oreos, chocolate chips, and a dusting of Oreo cookie crumbs on top make this one amazing creation.
Broken pieces of meringue cookies (store-bought, because you deserve a break every now and then), sliced strawberries, and strawberry ice cream turn a low-brow sundae into something worthy of English high tea.
The most colorful way to drink Champagne!
There's so much s'more to love in this insane dessert. On top of a base of marshmallow topping sits vanilla ice cream, hot fudge, and graham cracker pieces. Then it's finished with a malted milk ball JUST BECAUSE.
It's a chocolate-lovers fantasy: Chocolate chocolate-chip ice cream, crumbled brownies, hot fudge, and a drizzle of Godiva liquor makes this sundae almost too much to handle.
We might have overdone it on this one. Heath Bar ice cream gets covered in chocolate sauce and an entire concession stand's worth of toppings: M&Ms, Milk Duds, Whoppers. and even Jujyfruits and a few Sour Patch Kids, for good measure.
Whisk eggs, sugar, and vanilla in a medium bowl until pale and thick, about 4 minutes. Bring blood orange zest and juice, lemon juice, and salt to a simmer in a small saucepan over medium heat. Whisking constantly, gradually add half of juice mixture to egg mixture, then whisk egg mixture into remaining juice mixture in saucepan. Reduce heat to medium-low and cook, stirring with a wooden spoon, until bubbles subside and mixture is thick enough to coat spoon, about 3 minutes.
Off heat, whisk in butter a few pieces at a time, incorporating completely before adding more. Transfer curd to a medium bowl and press plastic wrap directly onto surface. Chill until cold, at least 3 hours.
To serve, spoon ice cream into bowls and top with curd and whipped cream. Drizzle with oil and sprinkle with salt.
Tasting Table's Ultimate Sundae
While everyone was busy making mountains out of milkshakes, we kept our hearts on the ultimate summer treat: the ice cream sundae. But this isn't your average candy- and cone-topped scoop-shop situation.
A proper sundae requires a bit of love, which is why we use four homemade toppings rather than the canned stuff (see the video above). Our sundae is chewy, smooth, crunchy and refreshing all at once, and doesn't leave out any of the fundamentals—meaning, yes, there's still a cherry on top.
We're not the only ones playing with ice cream sundaes. Some channel nostalgia in a different way, like Urbanbelly in Chicago, where a lunch box-inspired option comes with peanut butter crunch and berry compote. At Cookshop in New York City, pastry chef Tracy Obolsky makes a popcorn sundae—think popcorn ice cream, caramel popcorn, salted butterscotch and pink pepper whipped cream. And at Plant Food + Wine in L.A., Matthew Kenney tops artfully plated vanilla-hemp gelato with lime curd, sweet-savory basil syrup and local strawberries.
In our version, buttery caramel is made even silkier by using coconut milk instead of cream, and snappy pistachio-cardamom brittle mimics the toffee bits on sundaes of yore. Rather than berries, we use jackfruit for the sundae's chewy compote. It's an underrated fruit that has a floral taste (our food editor, Jake Cohen, likens it to Juicy Fruit gum) that can stand on its own, even when paired with big flavors—like the luxurious hot fudge, amped up with Sichuan peppercorns. The warm chocolate seizes slightly when it hits the chilled ice cream, sinking in comfortably like it had a long day at the office and creating a hot-cold contrast that's impossible to stop eating.
As for the ice cream, we stick with vanilla, which gives free range to let all the other parts shine. But we go crazy with regards to quantity—four scoops sounds like a respectable minimum.
Enjoy Eating a Homemade Ice Cream Sundae Tonight
How to Make a Traditional Sundae
You can make a traditional ice cream parlor sundae by serving your homemade ice cream in a bowl or classic tulip glass with either fresh fruit or a fruit preserve, and your favorite fountain syrup or sundae sauce generously drizzled over it.
The ice cream parlor operators liberally drizzled the chosen fountain syrup over a bowl of frozen ice cream and topped it off with a generous dollop of freshly made whipped cream and a big red maraschino cherry.
You'll find a collection of original fountain syrup recipes in the soft drink section on this site that can be used with the original ice cream sundae recipes.
Delicious Homemade Ice Cream Sundae with Chocolate Sauce
These are the same syrup recipes that soda fountain operators used when making flavoring syrups for their own refreshing sodas and sundaes.
Simply choose a flavored syrup and drizzle it over your ice cream sundae to enjoy an authentic old time treat.
Most ice cream parlors developed their own sundae combinations to attract customers and some became national favorites.
You can use your imagination to combine favorite ice creams and toppings and invent your own sundae.
Original Ice Cream Sundae Recipes
The Dispenser's Formulary or Soda Water Guide (1915)
Thanks to the original ice cream sundae recipes below, you can make the traditional sundaes once served in North America's ice cream parlors and soda fountains.
The fancy names were given by the sundae's inventor and promoted as a means to make the recipes more standard and uniform in soda fountains across the country.
It's fascinating to see the recommended prices which appear low by today's prices, but that 15 cent sundae in 1915 would have been considered a luxury by many customers.
Whenever an original ice cream sundae recipe calls for a "No. 10 scoopful," a "ladleful," "dipperful," or an ice cream "disher," simply use your favorite ice cream scoop, and the quantity will work out okay.
The ice cream quantities needn't be precise as it's the taste that counts!
Ice Cream Parlor Operator Instructions
In serving sundaes, it is important that an appeal should be made to the eye as well to the palate. It is poor policy to slap together a messy concoction. Never let the syrups run over the edge of the sundae glass.
See that the handle of the spoon is not sticky with syrup. Place nuts, cherries, or knobs of whipped cream carefully on the sundae so that the effect may be pleasing.
It's customary to serve a glass of iced water with all sundaes. This should not be omitted and do not wait for the customer to ask for it.
Many dispensers serve a cracker with the sundae. This is desirable, especially in many neighborhoods, but such service is not absolutely necessary.
A reasonable amount of judgement must be exercised as to the kind of cracker served. With chocolate, coffee, maple, and similar flavors, a salty cracker is very acceptable, but with the fruity flavors and with fresh or crushed fruits a sweet cracker is correct.
For this homemade cream sundae recipe, place one (No. 12) scoopful of chocolate ice cream into a sundae dish and over it pour one ladleful of crushed pineapple.
Top off with whipped cream, a few pecans and a cherry. Charge 15 cents. —Joseph Casiragh
Take a dish full of chocolate ice cream (or a dish of vanilla ice cream with a layer of chocolate syrup over it).
Over this place a spoonful of crushed figs and a large spoonful of whipped cream, putting on each side a Nabisco® wafer. Serve in a sherbet glass with a spoon, topping off with a maraschino cherry.
For this original ice cream sundae recipe, take three portions of chocolate ice cream (No. 16 disher) and place them in triangular form on a flat ice cream saucer then place some whipped cream in the center and dust over with finely chopped walnuts, or, if preferred, a maraschino cherry may be used. Price 15 cents.
Peg O' My Heart
Into a footed sundae cup put a small dipperful of vanilla ice cream cover with marshmallow whip and then add 1/2 ounce chocolate syrup.
Insert slices of banana around the inside of the glass, and top with whipped cream and chopped nuts. Decorate with red and green cherries. Sells for 15 cents. —Bruno Schubet
Canadian Maple Leaf
For this original ice cream sundae recipe, take a saucer, such as are commonly used for sundaes and around its edge place five macaroons. Place a cone of vanilla ice cream (measured out with a 12 to the quart ice cream disher) in the center of the saucer.
Over the ice cream pour one-half ladleful of pineapple fruit and one ounce of maple syrup. Top off with a small measure of maple sugar. This formula is especially recommended.
The author writes: "We used fifty gallons of maple syrup last season, supplying customers with the Maple Leaf Sundae. Guess that's going some for Canada, the land of the maple leaf." —Harry G. Frame
For this original ice cream sundae recipe, place a disherful of fresh strawberry ice cream in a sundae dish, pour over it marshmallow sauce, put on a spoonful of nuts and top off with whipped cream and a nice ripe strawberry. The whipped cream may be left out. Price 15 cents.
Fresh Fruit Delight
Fresh Fruit Delight Sundae
(Source: ©Don Bell)
In a sundae cup place a ladleful of fresh pineapple fruit, add half a ladleful of oranges cut into small slices, then nearly fill the cup with sliced bananas, placing two maraschino cherries, one directly opposite the other and across the top of the contents of the cup. Put a quarter of a dipperful of whipped cream in the center. Sells for 15 cents.
Ice cream in sundae glass, chocolate flavor slice on fresh banana around the edge, sprinkle with chopped nuts, top with whipped cream and maraschino cherry. Price 15 cents.
Into a suitable dish put a dipperful of vanilla ice cream cover it with maple syrup and then sprinkle over the syrup a spoonful of crunchy cornflakes. —D. J. Fitz-Gerald
On a sundae dish place a scoopful of chocolate ice cream. Cover with whipped cream, add three maraschino cherries and sprinkle over all a spoonful of walnut meats.
In any deep sundae glass place vanilla ice cream molded out in an ice cream scoop pour over the cream 2 ounces of grape juice then put one large maraschino cherry on top of the cream and a spoonful of crushed walnuts on the side of the dish.
Over a ladleful of ice cream in a sundae glass pour some chocolate syrup and cover with Texas pecans, almonds, and dates chopped together. Price 15 cents.
To make this original ice cream sundae recipe, put a large measure of ice cream in a tall sundae glass, cover with fresh crushed banana fruit and fill the glass with whipped cream. Place on one side maraschino cherries. Other fruit may be used if desired.
Into a banana-special dish lay two good sized slices of a peach. In the center place a medium sized scoopful of vanilla ice cream.
Put a spoonful of whipped cream at each side of the ice cream and cover with walnuts and a cherry.
Over the vanilla ice cream put a spoonful of crushed pineapple and top with a red and green cherry.
Serve with two Nabisco® wafers. "A simple dish to prepare and sells readily for 15 cents." —Miss Florence E. Cavanaugh
For this original ice cream sundae recipe, put a slice of brick vanilla ice cream on a 6-inch plate.
Cover the ice cream with fresh, sweetened, and slightly mashed strawberries, and over these put sweetened whipped cream top off with two whole strawberries and serve with two Nabisco® wafers. Sells for 20 cents. —C. F. Wagner
A scoop of vanilla ice cream in a sundae cup. Pour over it a thin grape syrup top with whipped cream and a fresh strawberry.
Hot, rich chocolate syrup poured over a ladle of plan or nut ice cream. A few chopped nuts may be sprinkled over the top. Price, 10 cents.
For this original ice cream sundae recipe, cut up one banana in slices and place them around the edge of an ice cream plate.
Add one measure of ice cream in center of the plate then put a row of fresh strawberry fruit (or cherries) around the cream, put on 1/2 ounce vanilla syrup and 1/2 ounce strawberry syrup and sprinkle a few nuts on top. Price, 20 cents. —L. W. Marshall
(Source: ©Don Bell)
In a six-inch dish place a scoop of vanilla ice cream, one of strawberry, and one of chocolate, round-bowl shape. In the center place half a Bartlett pear.
Top off with a teaspoonful of whipped cream, sprinkle a few crushed pecans. Top with a cherry pierced with a toothpick. Price 20 cents.
One-half ounce crushed strawberries, 1/2 ounce crushed peaches, ice cream to fill small glass. Serve with spoon. Charge 15 cents.
Into a suitable sundae dish place a scoop of vanilla ice cream add a ladleful of crushed orange, sprinkle with finely chopped cherries, and top off with a whole cherry. Charge 10 or 15 cents.
For this original ice cream sundae recipe, place a measure of ice cream in a sundae glass, and over it artistically arrange sliced orange cut in diamond shaped pieces, sliced pineapple, maraschino cherries and English walnut halves. Charge 15 cents.
Frozen Cherry Bon Bon
Spoonful ice cream in 8-ounce stem glass. Almost fill with shaved ice. Add 2 ounces cherry syrup, top with layer of ice cream, and add a maraschino cherry. Price 10 cents.
For this original ice cream sundae recipe, place in a regular sundae glass equal quantities of strawberry and chocolate ice cream.
Over this, put a ladleful of crushed walnuts and top off with whipped cream and a few fresh strawberries. Charge 15 cents when dispensed with fresh fruit. —Patrick McCole
On a banana split dish place two scoopfuls vanilla ice cream, cover with crushed cherries, top with marshmallow cream and decorate with one red and one green cherry. Charge 15 cents.
Place two small scoopfuls of vanilla ice cream on a china platter over the ice cream pour cherry syrup with cherries and place a Nabisco® wafer over the cream then add a scoopful of strawberry ice cream, placing it on the middle of the Nabisco® wafer.
Place another Nabisco® wafer on top of the strawberry ice cream so that it will balance evenly and top off with whipped cream and a whole cherry. Charge 20 cents. —Sydney Trau
The Flirting Prince
In a highball glass place a scoopful of vanilla ice cream, covered by half an ounce of grape juice.
Add several spoonfuls of chopped bananas and syrup and cover with a layer of strawberry ice cream. Top off with whipped cream and cherries and serve for 15 cents. —R. J. Reynolds
(Source: ©Don Bell)
Canadians can adapt this original ice cream sundae recipe for Canada Day by placing a spoonful of red-colored marshmallow creme on each side of the white vanilla ice cream. Top the patriotic sundae with a Maple Leaf cookie.
Take two small dishes of marshmallow creme and color (with cake coloring), one red and the other blue.
Then in a fancy sundae dish put a No. 10 ladleful of vanilla ice cream on one side of the ice cream put a spoonful of red marshmallow creme, and on the other side a spoonful of blue marshmallow creme, allowing the ice cream to show in the center of the dish so as to represent the national colors.
Sprinkle a spoonful of ground nut meats on top of the dish and serve.
The Marshmallow Creme called for in the recipe is an easily spreadable marshmallow-based confection that originated as a tasty filling for layer cakes.
The first cookbook to feature its recipe was Fannie Farmer's "Boston Cooking-School Cook Book" in 1895. "Mrs. Rorer's New Cook Book" had a similar marshmallow filling recipe seven years later, in 1902.
Commercial versions of the confection were first sold in the early 1900s, and today the product can be purchased throughout North America and in many European Union supermarkets.
Brands include Solo® Marshmallow Creme, Kraft® Jet-Puffed Marshmallow Creme, and Marshmallow Fluff® manufactured by Durkee Mower Inc. A popular vegan equivalent is Suzanne's Ricemellow® Creme.
TO MAKE YOUR OWN: Visit my Homemade Icing page for an easy recipe for Marshmallow Creme.
One ladle each of vanilla and strawberry ice cream in a sundae dish. A ladle each of crushed pineapple and strawberry. A small quantity of sliced bananas. Top with whipped cream and a red and green cherry. Sells for 15 cents. (Don C. Vann)
Make a regular sundae with crushed pineapple and top with a spoonful of whole or chopped walnut meats. Price, 10 cents.
The Waldorf Sundae
View of Palm Garden (Dining Room), Waldorf Astoria in 1902
(Source: Library of Congress Prints and Photographs Div. Washington, D.C., LC-USZ62-41729)
The original Waldorf Astoria Hotel was situated along Fifth Avenue in New York City and opened in 1893. It was later demolished in 1929 to make way for the building of the Empire State Building on the same site.
The Waldorf Astoria became famous for its lavish dinners and glamorous charity events that attracted wealthy celebrities, and its name inspired Restaurant-style dessert recipes like the vintage original ice cream sundae recipe featured below.
Miss Lillian Woods also says that the name Waldorf Sundae is suggested by the resemblance of the mixture to the well known Waldorf Salad.
Put a small dipperful of chocolate cream in a sundae dish and over the ice cream put a ladleful of crushed fruit syrup over the syrup put a ladleful of whipped cream and top with broken pecan or hickory nutmeats.
The syrup is made by cutting up fine one orange, a small bunch of Malaga grapes, a few Maraschino cherries, and a little crushed pineapple.
Mix all together, add enough simple syrup to produce a mixture of about the same density as that of ordinary crushed fruit syrup, and enough of the juice from the Maraschino cherries to give the mixture the desired color the syrup is then ready to serve.
A fruit bowl filled with this mixture and placed on the service corner at the soda fountain, according to the author, "looks inviting and catches many an order for itself." —Miss Lillian Woods
Also see the authentic Waldorf Sundae Topping recipe that makes any serving of ice cream taste extra special.
The Waldorf Astoria on Fifth Avenue, New York City, 1903
(Source: Library of Congress Prints and Photographs Div. Washington, D.C., LC-DIG-stereo-1s07475)
How to View Vintage 3D Photos: The double image is an old time stereoscopic photograph. It can be viewed by leaning close and staring through the images while slightly crossing the eyes until the two images converge to form one 3D picture in the center. Some people find this method easier to do than others, but it is always fun to try.
Canadian Original Ice Cream Sundae Recipe
Mom's Recipe Scrapbooks (c. 1920s)
Dionne Quintuplets in Toronto to Meet the Queen, 1939
(Source: Public Domain)
The Dionne Surprise
Here's how to make the iconic Dionne Surprise Sundae, a Canadian original ice cream sundae recipe that became popular throughout North America after the birth of the Dionne Quintuplets at Corbeil, Ontario, on 28 May 1934.
In a banana split dish line up 5 scoops of vanilla ice cream representing Annette, Emilie, Yvonne, Cecile, and Marie, and generously top each scoop with whipped cream and a red maraschino cherry.
Next, spoon crushed strawberries along one side of the dish and crushed pineapple along the other side, and serve.
When life gives you lemons, limes, oranges, and grapefruits, why not let them sparkle in mouthwatering citrus-flavored desserts? We can all agree that citrus is wonderful for eating out of hand, refreshing as juice, and shines in all kinds of salads, but if you ask us, its potential for sweet applications is underrated and under-appreciated. Citrus desserts are where these fruits really dazzle, as evidenced by the Basil-Yogurt Panna Cotta with Grapefruit Gelèe that you see right here.
Both in baked goods and spoonable, scoopable treats, citrus is sublime, and the glorious dessert recipes we've gathered here feature everything from fragrant slices and fresh-squeezed splashes of juice to aromatic zest from a hit parade of varieties. That's right, varieties&mdashour recipes feature different types of citrus, and then different varieties within the same category, like Cara Cara, blood oranges, and mandarins, all of which you can find in the produce section of your local supermarket. Fill your basket up with the season's best, and then turn them into some sweet, bright sunshine with these citrus dessert recipes.
Want to start with a stunner? Our Citrus Upside-Down Cake is it. Though it looks next-level, it's actually easy to make no layers, no frosting, just a simple sour cream cake batter over the shingled rounds of citrus. When the weather turns warmer, or when you just want a blast of sunshine on your spoon, turn to our refreshing citrus sorbet recipe. It's a formula you can change over time once you master the basic recipe for grapefruit, try the variations with tangerine or blood orange. Then move on to customizing this frosty treat to your own liking: Add fresh herbs, pairing blood orange with rosemary or thyme, or take it into grown-up territory by spiking the sorbet with a little Aperol or Campari.
And don't miss out on the cutest individual dessert around: We have a recipe for a deconstructed cream pie that's a cinch to make. We like that the process of preparing these jars is less of a challenge than making and baking a graham cracker crust, and it helps that these mini desserts are much easier to serve, too.
These 25 citrus dessert recipes show the versatility of the colorful, juicy fruits. Embrace their beauty and their flavor with these must-make cookies, cake, pie, fritters, sorbet, tart, and more.
Recipes by Shira Bocar art direction by James Maikowski prop styling by Tanya Graff food styling by Judy Kim.
Chocolate and blood orange sundae
If you can’t get blood oranges, a normal orange or clementine will be fine. Make sure you let the sticky blood oranges cool enough so as not to melt the ice-cream.
Anna Jones’ chocolate and blood orange sundae.
Prep 15 min
Cooking 5 min
1 blood orange
2 tbsp maple syrup
2-3 scoops good-quality, shop-bought chocolate ice-cream
1 handful toasted pecans
1 square dark chocolate, for grating
Peel the orange with a serrated knife to avoid getting any pith. Roughly chop half the orange, put in the bottom of your sundae dish or glass, and pop it in the freezer. Cut the remaining orange into slices.
Put a small frying pan over a medium-high heat, add the maple syrup and wedges of orange, and cook for four to five minutes, or until the oranges are all sticky. Leave to cool slightly.
Now, layer up your sundae: take the glass out of the freezer, then top the chopped orange with the ice-cream and sticky maple oranges. Finish with the toasted pecans and a grating of dark chocolate.