You’ve never tasted ice cream like this before. With praline, dairy streusel, fresh cherries, and balsamic glaze, this is as flavorful as ice cream sundaes get.
Really, I don’t remember how this combination came about.
I was planning a sheva brachos and I was in the mood to be creative. It was the summertime, August specifically, when the workload is less and our minds and imaginations are a little more free.
The amount of fresh produce that’s available in the summer, and starting to peak now for us, also helps. Each day I would go to the produce market and come home with new ideas like these bruschettas and new ingredients (when you see tomatoes like this, you make tomato carpaccio), and the sheva brachos menu would grow and grow. Of course, it would also be a good excuse to make other dairy BCP favorites, like the Feta Eggplant Carpaccio, and this refreshing Apple Fennel Salad with Parmesan.
But then it came to dessert. I had already planned to use the filling of this Israeli Cheesecake in a Napoleon (wow). We also had way too many peaches after a peach picking trip, so I had already tucked away lots of peach galettes in my freezer.
All I needed was ice cream.
While these Cherry Praline Sundaes were easy to put together…the flavor was anything but simple. They were so incredibly fresh and different and out-of-the-box delicious, and like no other ice cream combination I had ever tasted.
All you’ll need is the praline that we first featured in this Pear Parmesan Salad, balsamic glaze, dairy streusel (recipe below), vanilla ice cream, and fresh cherries.
Add some streusel and fresh cherries to your plate.
Add ice cream and a few pieces of praline and drizzle with balsamic glaze.
That’s all! It’s an absolutely gorgeous dessert that will be unexpected and uniquely delicious.
Cherry Praline Sundaes
Ingredients
- vanilla ice cream
- fresh cherries, pitted and halved
- balsamic glaze
Dairy Streusel:
- 4 tbsp butter
- 2 tbsp brown sugar
- 1 tbsp sugar
- 4 – 5 tbsp flour
Praline:
- 1 cup sugar
- 1 cup slivered almonds
Instructions
- Prepare the dairy streusel. Preheat oven to 350°F. Line a baking sheet with parchment paper. In a bowl, knead together all ingredients. Spread on prepared baking sheet and bake for 10 minutes. Don’t worry if the ingredients run together and don’t stay crumbly, you can break up the streusel to shards after it cools.
- Prepare the praline. Prepare a sheet of parchment paper on the counter. Add sugar to a frying pan. Cook over medium heat for 8-10 minutes, watching the pan carefully. Do not stir, but you can swirl around the sugar a little bit by moving the pan, if you see that the sugar is caramelizing more quickly in one area than another. When the sugar is mostly golden (be careful that it doesn’t get too dark!), stir in the almonds, then quickly spread the mixture on the prepared parchment paper in a thin layer. Once it hardens, crush the praline into small bits.
- Assemble the ice cream. Add streusel and cherries to a plate. Top with a few scoops of ice cream and praline. Drizzle with balsamic glaze.
It says to bake it for x minutes. Assuming it’s a typo…
How do I make balsamic glaze ? Or do I buy it ?
Yum! The perfect yom tov dessert! Does the streusel only contain 1 T. of flour? Also, how long does it bake for? It doesn’t specify in the recipe. Thanks! Can’t wait to try it!