Recipes Desserts Frozen Desserts Ice Cream Neapolitan Sundae 4.0 (1) Add your rating & review This showstopping sundae features strawberry ice cream topped with balsamic-port hot fudge, vanilla semolina crumble, and sliced Italian rainbow cookie. By Paige Grandjean Updated on August 3, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Active Time: 40 mins Total Time: 1 hr 30 mins Yield: 1 serving The classic ice cream trio of strawberry, chocolate, and vanilla is reimagined in this elegant dessert adorned with wafer-thin slices of Italian rainbow cookie. Shave the cookie directly on top of the sundae to avoid having to transport the fragile wisps. Notes from the Food & Wine Test Kitchen The balsamic-port hot fudge is intensely rich and is for kids and adults alike. Ruby port, with notes of ripe red berries, simmers with tart balsamic vinegar to become a tangy reduction that amps up cocoa’s earthy and fruity notes. Unlike store-bought fudge topping, this sauce has no stabilizing additives to prevent it from separating as it cools on the strawberry ice cream, but the clean, unique taste is well worth the aesthetic difference. Similar to a crunchy topping on a fruit cobbler, the buttery, crisp, and lightly sweet vanilla semolina crumble is the epitome of easy. It stores well, too, so plan to keep extra on hand. Ingredients Vanilla Semolina Crumble 1/4 cup fine semolina flour 1 vanilla bean pod, halved lengthwise and seeds scraped 1/2 cup nonfat dry milk powder 1/4 cup powdered sugar 1/2 teaspoon kosher salt 5 tablespoons unsalted butter, melted Balsamic-Port Hot Fudge 3/4 cup granulated sugar 1/2 cup Dutch-process cocoa 1/4 teaspoon kosher salt 1/4 cup balsamic vinegar 1/4 cup Ruby Port 1 cup heavy cream 2 tablespoons unsalted butter Additional ingredients 1 Italian rainbow cookie (such as Ferrara, see Note) 1 large scoop strawberry ice cream Directions Make the vanilla semolina crumble Preheat oven to 275°F. Combine semolina flour and vanilla bean seeds in a medium bowl. Rub mixture with fingertips to evenly incorporate vanilla bean seeds. Stir in milk powder, powdered sugar, and salt. Stir in melted butter until small clusters form. Spread mixture evenly on a parchment paper–lined baking sheet. Bake in preheated oven until dry, crisp, and lightly browned, 20 to 25 minutes, stirring once after 15 minutes. Let cool completely on baking sheet, about 1 hour. Meanwhile, make the balsamic-port hot fudge Whisk together sugar, cocoa, and salt in a medium bowl. Set aside. Bring vinegar and port to a boil in a small saucepan over medium. Boil mixture, undisturbed, until reduced to about 2 tablespoons, 6 to 8 minutes. Whisk in sugar mixture, heavy cream, and butter. Cook, whisking constantly, until mixture is thick and glossy, 6 to 10 minutes. Remove from heat; set aside. Freeze rainbow cookie until hardened, at least 1 hour or up to 1 week. Assemble the sundae Place ice cream in a serving bowl or glass. Top with 2 tablespoons balsamic-port hot fudge, and sprinkle with 3 tablespoons vanilla semolina crumble. (Reserve remaining hot fudge and crumble for another use.) Using a mandoline, shave frozen rainbow cookie crosswise into thin slices; top sundae with slices. (Alternatively, crumble cookie over the sundae.) Serve immediately. To make ahead Crumble can be stored in an airtight container at room temperature up to 2 weeks. Hot fudge can be stored in an airtight container in the refrigerator for up to 2 weeks. Warm over low heat before serving. Note Italian rainbow cookies are available at most Italian grocery stores or online at ferraranyc.com. August 2023 Rate It Print