July Recipes

Cream Puff Ice Cream Sundaes

Cream Puff Ice Cream Sandwich
Hands On:
20 minutes
Total Time:
55 minutes


  • 1 cup water
  • ½ cup Hy-Vee unsalted butter
  • ¼ tsp Hy-Vee salt
  • 1 cup Hy-Vee all-purpose flour
  • 4 Hy-Vee large eggs
  • ⅔ cup Hy-Vee heavy whipping cream
  • 1 (3.5-oz.) bar Zoet 57% cacao dark chocolate bar, coarsely chopped
  • 3 bananas, sliced
  • 1 (1½-quart) carton It's Your Churn premium vanilla bean ice cream
  • Rainbow jimmies, for garnish
  • Hy-Vee aerosol whipped topping, for garnish
  • Hy-Vee maraschino cherries with stems, for garnish
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Preheat oven to 400°. Spray a large baking sheet with baking spray; set aside.
Combine water, butter, and salt in a medium saucepan. Bring to a boil. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir over medium-high heat until mixture forms a ball. Remove from heat. Cool 10 minutes.
Add eggs, one at a time, beating well with a wooden spoon after each addition.
Drop into 12 mounds (about ¼ cup each) 3-inches apart onto prepared baking sheet. Bake 30 to 35 minutes or until golden brown and puffed. Transfer cream puffs from baking sheet to wire rack. Immediately cut a slit in each cream puff for steam to escape. Cool completely.
For sauce, microwave heavy whipping cream in medium microwave-safe bowl on HIGH 1 minute or until very hot. Add chocolate to bowl; let stand 2 minutes. Whisk until chocolate is melted and mixture is smooth. Set aside to cool. Sauce will thicken as it cools.
To serve, split cream puffs; discard soft dough from insides. Fill cream puffs with banana slices and ice cream. Drizzle with chocolate sauce. Garnish with jimmies, whipped cream, and maraschino cherries, if desired. Serve immediately.

Nutrition Facts

Serves: 12
Amount Per Serving
% Daily Value*
Total Fat: 24g 31%
Saturated Fat: 15g
Trans Fat: 0g
Cholesterol: 125mg 42%
Sodium: 120mg 5%
Total Carbohydrate: 35g 13%
Dietary Fiber: 2g 7%
Sugars: 20g 40%
Protein: 6g 12%

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