Chocolate sundaes layered with homemade black sesame and macadamia nut caramel. Ice cream sundaes just got elevated!

Chocolate Sundaes with Black Sesame and Macadamia Nut Caramel

Ok, so remember how I was telling you the other day that I’m becoming forgetful and old?  These chocolate sundaes have pretty much confirmed that fact for me.

The original version was intended to be prepared with coffee ice cream, not chocolate ice cream.  I made a grocery list and somehow, within ten feet of walking out of the grocery store, realized that I had neglected to even glance at my list. 

So I went back into the store, stood in front of the freezer section for the next ten minutes trying to find coffee ice cream (apparently no one makes it anymore), finally found one, got back in line, and headed out. All proud of myself for catching my mistake and remembering at the last minute.

When I got home and unpacked everything, I glanced at the carton and realized I had bought chocolate ice cream. Apparently, I’m forget and blind. 

Easy Chocolate Coconut Sundaes topped with homemade black sesame seed and macadamia nut caramel.

In retrospect, it ended up being a wonderful mistake because these Chocolate Sundaes are fantastic and even better than my original recipe idea! 

As is the case with any sundae, this one is all about the toppings. Specifically, the black sesame and macadamia nut caramel.

If you can’t find black sesame seeds, feel free to use white sesame seeds. However, I love the contrast that black sesame seeds offer in this dessert! 

Toasted Macadamia Nuts and Black Sesame Seeds

The macadamia nuts and sesame seeds are toasted in the oven and stirred into homemade caramel at the last minute. They add incredible texture to this dessert. 

Chocolate Ice cream

The caramel is spooned generously on top of chocolate ice cream and topped off with toasted coconut flakes. An easy elevated dessert recipe for any of the year! 

Chocolate Sundaes with Black Sesame and Macadamia Nut Caramel

Chocolate Sundaes with Black Sesame and Macadamia Nut Caramel

Chocolate Sundaes with Black Sesame and Macadamia Nut Caramel

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Chocolate ice cream sundaes topped with a homemade black sesame and macadamia nut caramel and toasted coconut flakes.


Black Sesame and Macadamia Nut Caramel:

  • ¼ cup roughly chopped macadamia nuts roughly 2 ounces
  • 2 tablespoons black sesame seeds or white sesame seeds
  • ¼ cup (60 mL) granulated sugar
  • 1 tablespoon water
  • ¼ cup (60 mL) heavy cream
  • ½ tablespoon unsalted butter
  • pinch kosher salt

Sundae Assembly:

  • chocolate ice cream store-bought or homemade
  • ½ cup toasted coconut flakes


  • Prepare Caramel: Preheat the oven to 350°F (175°C) with a rack in the center position.  Place the macadamia nuts and sesame seeds on a half sheet pan and toast for 8 to 10 minutes, stirring occasionally, or until golden brown.  Cool on a wire rack.
  • Combine the sugar and water in a small saucepan. Stir over low heat until the sugar dissolves. Increase heat to medium and cook until the sugar reaches a medium to dark amber color (use a pastry brush to brush the sides of the pan with water to prevent crystallization). Remove from the heat. Carefully pour in the heavy cream and whisk vigorously to combine. Whisk in the butter and pinch of salt.
  • Add the toasted macadamia nuts and sesame seeds (reserving some for garnishing the sundaes) to the caramel and stir to coat evenly. Set aside to cool slightly while you assemble the sundaes.
  • Sundae Assembly: Once the caramel has cooled, drizzle on top of chocolate ice cream. Garnish with toasted coconut flakes as desired.
Inspired by the February 1994 issue of Bon Appetit magazine.
Serving: 1serving, Calories: 577kcal, Carbohydrates: 52g, Protein: 6g, Fat: 41g, Saturated Fat: 26g, Polyunsaturated Fat: 13g, Cholesterol: 64mg, Sodium: 134mg, Fiber: 6g, Sugar: 44g