Sesame Ginger Ice Cream Sundaes

Prep Time: 10 minutes
Total Time: 50 minutes
Makes: 4


  1. 1/2 cup (125 mL) firmly packed brown sugar
  2. 1/4 cup (60 mL) butter
  3. 1/4 cup (60 mL) 35% whipping cream
  4. pinch of ground ginger
  1. 3 tbsp (45 mL) sugar
  2. 1 tbsp (15 mL) honey
  3. 1/4 cup (60 mL) sesame seeds
  4. 1 tsp (5 mL) butter
  5. pinch of baking soda


  1. For the Sesame Brittle, line rimmed baking sheet with parchment paper. In heavy-bottomed saucepan, stir together sugar, honey and 1 tbsp (15 mL) water. Cook over medium heat, just until sugar is dissolved. Stir in sesame seeds and butter. Continue cooking 4 to 6 min.,  without stirring, brushing down sides of saucepan occasionally with pastry brush dipped in cold water (to prevent bits of sugar from hardening on pan side), or until mixture is medium caramel colour. Sprinkle on baking soda and mix in (mixture will foam). Immediately pour brittle mixture onto prepared baking sheet. Working quickly, tip the sheet from side to side to spread brittle mixture evenly. Let cool; break into shards. (Make ahead: Store in airtight container up to 1 week.)
  2. To make Ginger Toffee Sauce, combine brown sugar, butter, cream and ginger in medium saucepan; bring to boil over high heat. Reduce heat to medium; simmer, stirring frequently, about 2 min. or until sugar dissolves and sauce thickens. Let cool slightly. (Make-ahead: Refrigerate in airtight container up to 1 week. Re-warm in saucepan over medium heat to serve.)
  3. To make sundaes, scoop ice cream into 4 bowls. Drizzle each with 1 tbsp (15 mL) of Ginger Toffee Sauce, saving the remainder for another use. Garnish with Sesame Brittle.


  • This recipe makes twice as much sauce as you need, but it reheats well.
  • If you don't have time to make homemade brittle, substitute 3 pkg (25 g each) store-bought sesame brittle.
  • For an extra hit of ginger, sprinkle sundaes with chopped candied ginger.