**Preparation:** 15 minutes
**Cooking:** 15 minutes
**Quantity:** 4 portions
Ingredients
– 180 ml (¾ cup) pecans, chopped
– 375 ml (1½ cups) vanilla ice cream (or French vanilla)
– 750 ml (3 cups) chocolate ice cream
– 160 ml (⅔ cup) 35% whipping cream
– 500 ml (2 cups) chocolate sauce (store-bought or homemade)
– 4 waffles, cut into pieces
– 4 scoops of butter toffee ice cream (or similar)
**For the caramel sauce:**
– 180 ml (¾ cup) sugar
– 30 ml (2 tbsp) water
– 45 ml (3 tbsp) corn syrup
– 125 ml (½ cup) 35% whipping cream
Instructions
1. In a saucepan, combine the sugar and water. Bring to a boil over medium-high heat and cook for 4–5 minutes until it turns a nice amber color. Remove from heat.
2. Carefully stir in the corn syrup and then the cream (be careful, it will bubble vigorously). Return to low heat and simmer for a few minutes until smooth. Let cool slightly.
3. Off the heat, stir the remaining caramel sauce ingredients if needed, or simply reheat gently before using. Keep warm.
4. In four 500 ml (2-cup) glass jars or dessert glasses, layer the ingredients as follows:
– Start with a layer of chocolate ice cream.
– Add a layer of caramel sauce.
– Add chopped pecans and pieces of waffle.
– Add a scoop of vanilla ice cream and another drizzle of caramel.
– Top with chocolate sauce and more waffle pieces.
– Finish with a final scoop of toffee or butter ice cream, more caramel, chocolate sauce, whipped cream, and a sprinkle of chopped pecans and waffle pieces for decoration.
Serve immediately while the sauces are warm and the ice cream is still slightly soft for the ultimate gourmet sundae experience.
This is an indulgent, layered ice cream sundae in jars, featuring caramel and chocolate sauces, pecans, waffle pieces, and multiple ice cream flavors.
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