Emma Bengtsson’s Ice Cream Sundae

Serves: 2 to 4 • Time: 10 minutes

In this take on the familiar sundae, curator of the Sweden Box Emma Bengtsson melts fudge onto ice cream and crumbles cookies on top. It’s easy to make and sure to please a hungry crowd. Bengtsson uses vanilla ice cream, but the recipe works well with any other type as well.

Ice Cream Sundae
© The Frynamic Duo


  • One 2.4 oz. package Nordic Fudge
  • 2 Tbsp. heavy cream
  • 1 pt. vanilla ice cream
  • 6–8 Gille double chocolate crisps


1. Combine the fudge and cream in a small saucepan and melt the fudge over low heat. Whisk together until homogenous and smooth, then remove from the heat.

2. Distribute the ice cream into 2 to 4 serving bowls or coupes. To serve, pour the warm fudge sauce over the ice cream and crush the cookies on top.

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Emma Bengtsson is the curator of the Sweden Box. Originally from a small town on Sweden’s western coast, she grew up learning the secrets of Nordic cuisine from her grandmother. After discovering her talent for pastries and working in a variety of notable restaurants in Sweden, she moved to New York and led Aquavit to become a two-star Michelin restaurant as its executive chef.

Emma Bengtsson

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