Mexican Sundae

Updated: 17 April 2014 | Author:

Serves 6


  1. Preheat oven to 180⁰C (160⁰C fan forced). Spread coconut and almonds on a baking tray; toast, tossing occasionally, until brown approximately 5- 8 minutes.
  2. In a medium saucepan over low heat, bring Bulla Thickened Cream just to a boil; remove from heat. Add chocolate, cinnamon, and salt. Let stand 1 to 2 minutes. Stir until chocolate is melted and mixture is smooth and glossy. (Cover and refrigerate up to 2 days; before serving, reheat slowly on med/low in the microwave.)
  3. Place orange juice and cranberries in a small saucepan. Over a gentle heat bring to the boil, stirring until juice is absorbed. Transfer to a bowl and bring to room temperature.
  4. Place Bulla Chocolate Ice Cream in a large bowl of electric mixer and beat on low speed for 1 minute or until softened. Fold the cranberry mixture and half of the coconut and almonds into the ice cream with a spoon, return to freezer for 4 hours or overnight. Scoop ice cream into serving dishes; top with warm sauce and a sprinkle of remaining coconut and almonds.
Mexican Sundae


  • 1 cup (80g) flaked coconut
  • 1 cup (110g) slivered almonds
  • ½ cup (125mls) Bulla Thickened Cream
  • 200g dark chocolate, finely chopped
  • ½ teaspoon ground cinnamon
  • A good pinch of salt
  • 2 litres Bulla Chocolate Ice Cream, softened
  • ½ cup cranberries
  • ¼ cup (60ml) orange juice

Serves 6