Chocolate-Shortbread Sundae

This easy 5-ingredient dessert is perfect for a quick weeknight dessert.  Use any flavor of ice cream that you have on hand.

Yield: Makes 6 servings
Recipe from Southern Living Food for Today

More From Southern Living Food for Today

Recipe Time

Prep Time:
Total: 28 Minutes


  • 1/3 cup chopped pecans
  • 4 cups BREYERS All Natural Vanilla Ice Cream
  • 12 shortbread cookies
  • 1/2 (4-oz.) semisweet chocolate baking bar, chopped
  • 1 (11.75-oz.) jar hot fudge topping, warmed
  • Garnish: maraschino cherries (with stems)


  1. 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
  2. 2. Scoop vanilla ice cream into 6 (8-oz.) serving bowls. Arrange 2 cookies on sides of ice cream in each bowl. Sprinkle with chopped chocolate and pecans; top with desired amount of hot fudge topping. Serve immediately. Garnish, if desired.
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