Sundae Recipes

VANILLA WITH HOT CHOCOLATE SAUCE

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Most popular combination of ice cream &hot chocolate sauce.

Ingredients:-

Sr.No

Ingredients Quantity

1 Vanilla Ice Cream 1scp(90gm)2 Hot chocolate sauce 30ml (for parlour)

50ml (for restaurant)

Equipments Required

For Stand alone parlour : Disposable bowl, disposable spoon and paper napkin

For Eatery and Restaurant : Glass Champagne Saucer

Method of Preparation

1.Take a champagne saucer (for rest) or Chocó dip disposable bowl (for parlour).

2. Put single scoop of vanilla Ice Cream into the champagne saucer.

3. Put hot chocolate sauce into the sauce boat for restaurant. Or pour hot chocolate sauce over ice-cream while serving outside. (For eatery and parlour).

* Pour chocolate sauce over Ice Cream when serving outside or at Eatery

CHOCO DIP


Ingredients:-

Sr.No Ingredients Quantity1 Vanilla Ice Cream 1 scoop. (90gm)2 Quick freeze sauce 20ml3 Whipped cream 3gm4 Chocolate sauce 5ml5 Roasted cashew nuts 3gm6 Button chocolate 2gm7 Waffle biscuit 1 pc.

Equipments Required



Note: Dip broader edge of waffle biscuit into chocolate sauce and then in crushed cashew nuts.


1. Take aChampagne Saucer (for Eatery and restaurant) or Chocó dip disposable bowl for (parlour)

4. Pourquick freeze sauce on the top of ice cream.

2. PourChocolate Sauce along the sides of the wall of thesaucer/bowl.

5. Garnishwith puff cream, roasted cashew nuts and button chocolate.

3. Put Single scoop of Vanilla ice cream into the bowl.

6. Insert the pointededge of waffle biscuit into the ice cream and finally pour chocolate sauce over puffed cream

COFFEE TOFFEE SUNDAE (With Brownie)


Ingredients

Sr.No Ingredients Quantity1 Rich Coffee 1scoop.2 Brownie 30gm3 Kellog’s Chocos 5gm4 Whipped cream 2gm5 Chocolate sauce 20ml6 Almond Flakes 5gm7 Choco Stick 1no.

Equipments Required



Note:

Store brownie in Sundae machine. The temperature at which brownie should be stored should not be more than 3° to 4° C. If the brownie is very hard put it in the microwave for 30 seconds.

Thickness of the brownie should be 1.5 cm.


1. Take achampagne saucer (for rest) or Chocó dip disposable bowl (for parlour)

5. Put one scoop of Rich coffee Ice Cream on the chocolate sauce.

2 Place cut brownieinto 4 pieces on the champagne saucer and spread chocos around the side of the brownie.

6. Puff cream on the Ice Cream.

7. Pour chocolate sauce on the puff cream.

4. Pour Chocolate sauce on to the brownie.

8. Garnish with almond flakes and insert 1 Chocó stick into the ice cream.

HOT FUDGE NUT SUNDAE


Ingredients:-

Sr.No Ingredients Quantity Sr.No Ingredients Quantity1 Chocolate sponge 35gm 7 Whipped Cream 2gm2 Vanilla ICE CREAM. 1scoop. 8 Roasted cashew nuts 5gm3 Chocolate ICE CREAM 1scoop. 9 Button chocolate 2gm4 Hot Fudge sauce 30ml 10 Cherry 1pc.5 Quick freeze sauce 20ml 11 Choco stick 1pc. 6 Chocolate sauce 20ml (1/2 on both sides)

Equipments Required

For parlour : Banana split bowl (disposable), disposable spoon.

For Eatery and Restaurant : Glass Banana Split bowl and desert spoon

Note:Thickness of the chocolate sponge slice should be 1.5 cm.


1. Take a banana split bowl

4 Pour hot-fudge sauce along the side of Ice Cream scoop and quick freeze sauce on the vanilla and Chocolate sauce on chocolate Ice Cream.

2.Place chocolate sponge slice and soak the sponge in hot fudge sauce.

5. Place a puff cream in between the vanilla and chocolate Ice Cream &pour chocolate sauce on to the cream.

3. . Put one scoop of vanilla and one scoop of chocolate ice-cream each.

8. Put a cherry on the top of puff cream.

9. Garnish with cashew nuts and button chocolate onto the cream

TALL BEAUTY

Ingredients:-


Sr.No


Sr.No


1 Kaju-draksh Ice Cream.

1scoop. 6 Whipped Cream 3gm

2 Strawberry Ice Cream. 1scoop. 7 Strawberry sauce 10ml3 Cut tinned fruits 80gm 8 Strawberry stick 1no.4 Strawberry jelly 50gm 9 Umbrella 1pc.5 Pineapple jelly 50gm 10 Cherry 1pc.

Equipments Required

For Stand alone Parlour : Tall beauty glass (disposable), Ice Cream. spoon (disposable).

For Eatery and Restaurant : Tall beauty Glass and long desert spoon


1. Take tall beauty 5. Place strawberry Ice Cream. scoop on top of the second layer of jelly & fruit

6. Garnish with whipped cream and cherry.

2. Put 25 gm pineapple jelly & 25 gm strawberry jelly at the base of the glass. And add cut tinned fruits (40 gm) onto the pineapple jelly and strawberry jelly3 . Place the kaju-draksh Ice Cream. scoop on it.

7. Garnish strawberry sauce onto whipped cream.

4.Put 25 gm pineapplejelly & 25 gm strawberry jelly and 40 gm cut tinned fruits layer on top of kaju draksh Ice Cream

8. Insert strawberry stick (2 half stick) in the glass as per shown in the picture and umbrella on opposite sides.

* KIDDIES TALL BEAUTY (Tall beauty in kiddie’s Tall Beauty glass)

Note: - All the preparation of kiddies’ tall beauty is same as Tall Beauty. Only the quantity is half.

Equipments Required

For Stand alone Parlour : Kiddies’ tall beauty glass (disposable), Ice Cream spoon (disposable).

For Eatery and Restaurant : Kiddies tall beauty Glass and long desert spoon


TRIPLE SUNDAE

Ingredients

Sr.no Item name Quantity Sr.no Item name Quantity1 Strawberry Ice

Cream.1scoop. 7 Orange sauce 20ml

2 Chocolate Ice Cream 1scoop. 8 Whipped Cream 3gm3 Vanilla Ice Cream 1scoop. 9 Roasted cashew nuts 10gm4 Cut tinned fruits 80gm 10 Cherry 1pc.5 Strawberry sauce 20ml 11 Umbrella 1no.6 Chocolate sauce 20ml 12 Pineapple pick wick 1no.

Equipments Required

For Parlour : Banana split boat (disposable), Ice Cream spoon (disposable).

For Eatery and Restaurant : Glass Banana split Boat and desert spoo


1.Take banana split bowl (for rest.), or disposable banana split bowl (for parlour).

4. 4. Pour orange sauce on vanilla Ice Cream. chocolate sauce on chocolate Ice Cream. and strawberry sauce on strawberry Ice Cream. scoop.

2. Placethe cut tinned fruits on the base of serving bowl

5. Puff cream on either sides of the Vanilla Ice Cream.

3. Place Ice Cream scoops of strawberry, vanilla (in centre) and chocolate on the cut fruits.

6. Garnish with roasted cashew nuts.

7. Place cherry on

top of the middle Ice Cream. scoop.

8. Insert 1 pineapple pick wick and an umbrella as shown in the picture


CRUNCHY MUNCHY

Ingredients :-

Sr.no Item name Quantity Sr.no Item name Quantity1 Waffle basket 1pc. 6 Button chocolate 10gm2 Honey flakes 15gm 7 Button chikki 10gm3 Butter scotch Ice Cream. 1scoop. 8 Cadbury’s Shots® 2no.4 Puff cream 4gm 9 Kit-Kat 1pc.5 Caramel sauce 25ml 10 Choco stick 1pc.

Equipments Required

For Stand alone Parlour : Cassata plate (disposable), Ice Cream. spoon (disposable).

For Restaurant or Eatery : Quarter Plate


1. TakeQuarter plate for restaurant or cassata plate for parlour.

6. Put puff cream on two sides (opposite of each other). put Cadbury’s Shots ® on the cream (one each).

2 Put honey flakes and Pour 25ml of caramel sauce over honey flakes.

7. Choco stick and kit Kat on opposite sides.

8. Garnish with button chikki and button chocolate.

9. Finally garnish with Caremel sauce on the top and serve.

5. Place a scoop of butter scotch Ice Cream.


TRUFFLE ÉCLAIR

Ingredients :-

Sr.No. Item name Quantity1 Brownie 60gm2 Vanilla Ice cream 2 scoop3 Chocolate fudge sauce 80ml4 Quick freeze sauce 5ml5 Roasted Cashew nuts 5gm6 Caramel sauce 15ml7 Kit Kat 1pc

Equipments Required

For Stand alone Parlour : Milkshake glass (disposable), Ice Cream spoon (disposable)

For Restaurants and Eatery : Beer mug glass, desert spoon


1. Take Beer mug glass (for rest.), or

disposable milkshake glass (for parlour). And add 30 gm of brownie in the

glass.

4. Then add 3 gm of cashew nuts and then add 30 gm of brownie then add 15ml of caramel sauce then add 40ml of chocolate fudge sauce.

2. Pour 40ml of chocolate fudge sauce on the brownie.

5. Add another vanilla scoop then pour 5ml quick freeze sauce (chocobar masala).

3. Then add 1 scoop of vanilla on the chocolate fudge sauce

6. Add chocolate fudge sauce for topping then add 3 gm cashew nut and put 1 pc of kit Kat.


COKE FLOAT

Ingredients :-

Sr.No. Item name Quantity1 Coca Cola ® 1 bottle (300ml)2 Vanilla ice cream 1 scoop

For Stand alone Parlour :Disposable tall beauty glass, disposable spoon, and straw

For Restaurants and eatery: Hawaiian glass, Long desert spoon and straw

1. Take Coca Cola ® bottle (300ML) and pour it in the glass.

2. Empty whole 300ML in the glass. Add 1 scoop of Vanilla ice cream in the glass.

Ensure that foam doesn’t come out while serving to the guest


ICE CREAM SODA

Ingredients:-

Sr.No. Item name Quantity1 Kinley ®Soda 1 bottle (300ml)2 Vanilla Ice cream 1 scoop3 Orange/lemon 30 ML each

Black currant

For Stand alone Parlour :Disposable tall beauty glass, disposable spoon, and straw

For Restaurants and eatery: Hawaiian glass, Long desert spoon and straw

Preparation Method:-

1. Take glass and pour orange/ lemon/ black current 20 ML syrup

4. Pour half Soda bottle in the glass carefully and ensure that foam doesn’t come out of the glass

2. Ensure that glass looks as per the picture

5. Then add another ½ scoop of vanilla ice cream in the glass and decorate it with syrup.

3. Add ½ scoop of Vanilla ice cream in the glass then stir iwell.

6. Serve it with spoon and straw and the remaining half bottle of soda.


VANILLA SHAKE

Ingredients Required:-

Sr.No. Item name Quantity1 Milk 200 ml2 Milk shake mix pouch 1 (12gm)3 Vanilla ice cream 1 scoop4 Vanilla syrup 10 ml

For Stand alone Parlour :Disposable Milk Shake glass, disposable straw (9m.m.) spoon if guest orders shake with Ice Cream.

For Restaurants and eatery: Milk Shake glass, and straw (9m.m.) Ice Cream. spoon if guest orders shake with Ice Cream.

Method of Preparation:

1. Take milk 2. Add milk shake mix pouch 3. Add one scoop of vanilla ice cream and vanilla syrup4. Mix all ingredients together in the mixer/blender5. Now pour it in the shake glass

Service:

Special instructions like with or without ice cream should be taken from the guest properly and informed to the parlour boy.

If shake is ordered with ice cream then put half (40gms) scoop of vanilla ice cream on top of shake. Temperature of shake should be served at 4 to 6C. Milk shake serving quantity is 300ml

Take away Method:-

For take away orders use Hav-Funn disposable glass and cover it with the lid then pack the glass and give in the 9×13 size bag with 1 straw.

For take away of 2 or 3 milkshakes, pack it in the 13×16 size bag with appropriate paper napkins and straws.


STRAWBERRY SHAKE


Sr.No. Item name Quantity1 Milk 200 ml2 Milk shake mix pouch 1 (12gm)3 Fresh Strawberry

Ice cream1 scoop

4 Strawberry Pulp 20 gm




1. Take milk 2. Add milk shake mix pouch 3. Add one scoop of fresh strawberry ice cream and strawberry pulp4. Mix all ingredients together in the mixer/blender5. Now pour it in the shake glass

Service:

Special instruction likes with or without ice cream should be informed carefully to the parlour boy. If shake order is with ice cream then put half scoop of fresh strawberry ice cream on top of shake. Temperature of shake should be served at 4 to 6C. Milk shake serving quantity is 300ml

Take away Method:-

For take away use Hav-Funn disposable glass and cover it with the lid then pack the glass and give in the 9×13 size bag with 1 straw.



CHOCOLATE SHAKE


Sr.No. Item name Quantity1 Milk 200 ml2 Milk shake mix pouch 1 (12gm)3 Chocolate ice cream 1 scoop4 Chocolate Sauce 20 ml




1Take milk 2Add milk shake mix pouch 3Add one scoop of chocolate ice cream and chocolate sauce4Mix all ingredients together in the mixer/blender

5Now pour it in the shake glass.

Service:

Special instruction likes with or without ice cream should be informed carefully to the parlour boy. If shake order is with ice cream then put half scoop of chocolate ice cream on top of shake. Temperature of shake should be served at 4 to 6C. Milk shake serving quantity is 300ml

Take away Method:-




PINEAPPLE SHAKE

Ingredients Required:

Sr.No. Item name Quantity1 Milk 200 ml2 Milk shake mix pouch 1 (12gm)3 Fresh Pineapple ice cream 1 scoop4 Pineapple pulp 20gm


For Restaurants and eatery: Milk Shake glass, and straw (9m.m.) Ice Cream. spoon if guest orders shake with Ice Cream.Method of Preparation:

1Take milk 2Add milk shake mix pouch 3Add one scoop of fresh pineapple ice cream and pineapple pulp.4Mix all ingredients together in the mixer/blender5Now pour it in the shake glass

Service:

Special instruction likes with or without ice cream should be informed carefully to the parlour boy. If shake order is with ice cream then put half scoop of fresh pineapple ice cream on top of shake. Temperature of shake should be served at 4 to 6C. Milk shake serving quantity is 300ml.

Take away Method:-




KESAR-PISTA SHAKE


Sr.No. Item name Quantity1 Milk 200 ml2 Milk shake mix pouch 1 (12gm)3 Kesar-Pista ice cream 1 scoop4 Kesar Sauce 20 ml


For Restaurants and eatery: Milk Shake glass, and straw (9m.m.) Ice Cream. spoon if guest orders shake with Ice Cream.Method of Preparation:

1Take milk 2Add milk shake mix pouch 3Add one scoop of kesar-pista ice cream and kesar sauce.4Mix all ingredients together in the mixer/blender5Now pour it in the shake glass

Service:

Special instruction likes with or without ice cream should be informed carefully to the parlour boy. If shake order is with ice cream then put half scoop of kesar-pista ice cream on top of the shake. Temperature of shake should be served at 4 to 6C. Milk shake serving quantity is 300ml

Take away Method:-




KAJU-ANJIR SHAKE


Sr.No. Item name Quantity1 Milk 200 ml2 Milk shake mix pouch 1 (12gm)3 Kaju-Anjir ice cream 1 scoop4 Kaju-anjir paste 30gm5 Kaju Powder 10gm


For Restaurants and eatery: Milk Shake glass, and straw (9m.m.) Ice Cream. spoon if guest orders shake with Ice Cream


1Take milk 2Add milk shake mix pouch 3Add one scoop of kaju-anjir ice cream and kaju powder and anjir paste.4Mix all ingredients together in the mixer/blender5Now pour it in the shake glass

Service:

Special instruction likes with or without ice cream should be informed carefully to the parlour boy. If shake order is with ice cream then put half scoop of kaju-anjir ice cream on top of the

shake. Temperature of shake should be served at 4 to 6C. Milk shake serving quantity is 300ml

Take away Method:-




COLD COFFEE


Sr.No. Item name Quantity1 Milk 200 ml2 Cold coffee mix powder 1 pouch3 Rich Coffee ice cream 1 scoop4 Chocolate Sauce 5ml


For Restaurants and eatery: Milk Shake glass, and straw (9m.m.) Ice Cream. spoon if guest orders shake with Ice Cream


1. Take 200 ml milk2. One Cold coffee pouch3. Add one scoop of rich coffee ice cream.4. Mix all ingredients together in the mixer/blender5. Pour chocolate sauce along the sides of the wall of the shake glass6. Now pour the cold coffee into the glass.

Service:

Special instruction like with or without ice cream should be informed carefully to the parlour boy. If shake order is with ice cream then put half scoop of Rich Coffee ice cream on top of the shake. Temperature of shake should be served at 4 C to 6C. Cold coffee serving quantity is 250ml

Take away Method:-


For take away of 2 or 3 cold coffees, pack it in the 13×16 size bag with appropriate paper napkins and straws.


Packing materials Banana Boat P.V.C. Plain Lid for cup Chocó Deep Sundae Bowl Plastic Carry Bag : 13’’*16’’*80 Coffee Toffee Sundae Bowl Plastic Carry Bag : 16’’*20’’*80 Disposable Gloves Plastic Carry Bag : 9’’*13’’*80 Garbage Bag Paper cup Hav Funn Ice Cream Scoop (Party Order) Plastic Dish (Cassata) Shake Glass Plastic Soda Spoon Shake Glass Lid Plastic Hand Gloves Paper napkin Table (Small) Sundae Umbrella Parlour Spoon (Pink) Coke Straw Party Cup (150 m.l. Jamnagar) Tall Beauty Glass 400ml

Raw materials needed at the outlet Button Chocolate Chocobar MasalaFruit Cocktail Pineapple CrushRich Cream Strawberry CrushCream Charger Chocolate Fudge SauceChocó Stick Black Currant SauceStrawberry Stick Blue Berry SauceRoasted Almond Chips Caramel SauceRoasted Cashew pieces Kesar SauceButter Scotch Chikki Lemon SauceVanilla Syrup Orange SauceChocolate Sauce Mango SauceBrownie Chocolate SpongePineapple Sauce Kaju PowderStrawberry Sauce Anjir PasteCadbury’s Shots ®


Sundae Recipes

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