LCBO Food & Drink Early Summer 2019

SEASONAL  SPIRITED SUNDAES

MINT JULEP SUNDAE

Any type of mint ice cream can be used for this sundae, but a green one makes the pret­ tiest dessert. 2 to 3 cups (500 to 750 mL) mint ice cream 2 to 3 cups (500 to 750 mL) cookies-and-cream ice cream Bourbon-Spiked Chocolate Sauce (recipe on page 129) 1½ cups (375 mL) crumbled shortbread cookies, about 10 cookies OPTIONAL GARNISHES Mint sprigs Chopped mint-filled chocolate bar Whipped cream Green or chocolate sprinkles 1 Just before serving, layer ice creams, choc­ olate sauce and crumbled cookies in sun­ dae glasses or dessert dishes. Top with your choice of garnishes. Serves 6

116  FOOD & DRI NK EARLY SUMMER 2019