ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

French Broad River Sundae


Makes: 1 serving

The coffee sprinkles give this ice cream sundae its extra crunch.


  • 1/3 cup store-bought hot fudge sauce
  • 2 (1/2-cup) scoops coffee ice cream
  • 1/2 cup chopped cream-filled chocolate sandwich cookies (4 cookies)
  • 2 1/4 teaspoons instant coffee granules, divided
  • Canned refrigerated instant whipped cream
  • 1 maraschino cherry with stem

How to Make It

  1. Place about 1 Tbsp. hot fudge sauce in bottom of a large glass goblet. Add 1 scoop coffee ice cream. Drizzle with 2 Tbsp. hot fudge sauce. Top with 1/4 cup crumbled cookies; sprinkle with 1 tsp. coffee granules. Top with remaining scoop of ice cream. Drizzle with 2 Tbsp. hot fudge sauce; sprinkle with remaining 1/4 cup crumbled cookies and 1 tsp. coffee granules. Top with whipped cream and cherry. Sprinkle with 1/4 tsp. coffee granules. Serve immediately.

Southern Living Off the Eaten Path: On The Road Again; Rocky's Grill & Soda Shop, Brevard, North Carolina