French ice cream sundaes might include any combination of flavors, sorbets, syrups, nuts and even alcohols. There really is no limit. However, there are some popular combinations that you are quite likely to find on the menu if you visit an ice cream parlor (glacier) in France. These classic sundaes are easy enough to reproduce at home. Add on a fancy French name, and you will have an elegant dessert ready in no time.
If you do decide to serve your dessert with a French touch, do not forget to top it with one or two rolled "cigarette" or fan shaped cookies. Their slightly sweet, crispy crunch is the perfect accompaniment to a cold and rich French sundae.
Chocolate Liegeois – Chocolate and vanilla ice creams , chocolate sauce, whipped cream, and shaved chocolate.
Coffee Liegois – This is the same as a chocolate liegeois, except coffee substitutes for the chocolate.
Coupe Antillaise – Here the flavors are supposed to be Caribbean. Many times this means vanilla and rum raisin ice cream, topped with pineapple and whipped cream, but other combinations of rum and fruit are possible.
Coupe Tutti Frutti – A combination of different sorbets (for example, pear, peach, or pineapple) with different fresh fruits (for example, strawberries, grapes, melon, or pineapple), topped with whipped cream and fruit syrup.
Coupe Colonel – Watch out – the colonel has a bite! Lemon sorbet topped with vodka.
Dame Blanche – Just a simple vanilla ice cream topped with chocolate sauce and whipped cream. The elegance is all in the name.
Peche Melba – This was invented by the renowned French culinary authority, Auguste Escoffier, in testament to his admiration for Nelly Melba, who was a popular turn of the 20th century Australian opera singer. Vanilla ice cream, poached peaches, and raspberry sauce. These days you are likely to find your peche Melba topped with whipped cream as well.
Poire Belle Helene – Another cold dessert inspired by the opera – this one commemorates the presentation in 1864 of La Belle Helene, an operetta by Jacques Offenbach. Vanilla ice cream, poached pears, and chocolate sauce.
Profiteroles – This is not a sundae, but you will find it frequently offered on the menu in a French glacier. Cream puffs are typically filled with vanilla ice cream and drizzled with chocolate sauce.