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No-Melt Soft Serve Sundae Bar (No Machine Needed)

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A no-machine soft serve sundae bar with a mascarpone-stabilized swirl base that resists melting and a cracking brown butter magic shell.

Ingredients

Scale
  • 2 cups heavy cream, cold
  • 8 oz mascarpone, softened (or full-fat cream cheese)
  • 1 can (14 oz) sweetened condensed milk
  • 1 tbsp vanilla extract
  • 1/4 tsp fine sea salt
  • 6 tbsp unsalted butter
  • 8 oz semisweet chocolate, chopped (or chocolate chips)
  • 3 tbsp coconut oil
  • Pinch flaky salt
  • Toppings: crushed pretzels, toasted nuts, freeze-dried strawberries, sprinkles, maraschino cherries, hot fudge, crushed cookies

Instructions

  1. Line a sheet pan with parchment and place it in the freezer along with your serving bowls.
  2. In a large bowl, beat the mascarpone until smooth, then beat in the condensed milk, vanilla, and salt until fully combined.
  3. In a separate bowl, whip the cold heavy cream to soft peaks — don’t over-whip, you want it billowy, not stiff.
  4. Fold the whipped cream into the mascarpone mixture in two additions, keeping as much air in as possible.
  5. Transfer the mixture to a piping bag fitted with a large star tip and pipe tall swirls onto the chilled sheet pan.
  6. Freeze the swirls uncovered for at least 4 hours, or until fully solid.
  7. For the magic shell, melt the butter in a light-colored saucepan over medium heat, swirling often, until it turns amber and smells nutty, about 5 minutes.
  8. Off heat, add the chocolate and coconut oil to the hot browned butter and whisk until glossy and smooth. Let cool slightly — it should still be pourable.
  9. Set out the topping bar with small bowls and spoons, keeping wet toppings like hot fudge separate until the end.
  10. Transfer frozen swirls to chilled bowls, drizzle or dunk in the warm magic shell so it cracks on contact, then let guests build their own from the topping bar.

Notes

Chill your bowls — this matters more than any other step. Don’t over-whip the cream past soft peaks or the swirl turns grainy once frozen instead of ribboned. Pipe the swirls at least 4 hours ahead (or up to 3 days, wrapped) so you’re not racing the freezer on serving day. Keep the magic shell warm over low heat between pours so it stays pourable.

Find it online: https://www.receipster.com/no-melt-soft-serve-sundae-bar-no-machine-needed/