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Hi Bold Bakers!
Since summer is heating up, frozen desserts are on our minds! For me, the quintessential summertime dessert is an Ice Cream Sundae! These 3 variations on a classic Ice Cream Sundae are going to take your dessert game to the next level!
Here are 3 Big, Bold and truly OUTRAGEOUS Ice Cream Sundaes that are going to change the way you think about ice cream.
How to Make 2 Ingredient No-Machine Ice Cream
The base of all 3 of my Ice Cream Sundaes is vanilla ice cream. You can use store-bought or my 2 Ingredient No-Machine Ice Cream. My foolproof ice cream recipe is made of only cream and condensed milk and can be whipped up in no time. This recipe remains one of the most popular on our website as it is the base for so many of my favorite flavors. We have OVER 50 different ice cream flavors that can be found in the Freezer Section on my website.
What Are The Best Ice Cream Sundae Toppings?
All 3 of these Outrageous Ice Cream Sundaes are inspired by my favorite desserts. The way I created these flavors is by taking the best parts of each dessert and breaking them down into elements that can be mixed into ice cream or act as impressive toppings for these outrageous Sundaes.
These super creative recipes are here to show you that the best toppings for Sundaes are really up to you! We all love the classic chocolate sauce with a cherry on top, but if you’re looking to knock peoples socks off, you have to try these!
Strawberry Shortcake Ice Cream Sundae
Strawberry shortcake can be interpreted in so many different ways! My Strawberry Shortcake Ice Cream Sundae has homemade strawberry compote, crushed shortbread cookies, and fluffy whipped cream!
Banoffee Pie Ice Cream Sundae
For those who don’t know, Banoffee pie is one of my all-time favorite pies! Turning one into a Banoffee Pie Ice Cream Sundae is all about adding caramelized bananas, crunchy cookies, and my Signature Salted Caramel Sauce to vanilla ice cream. This is such a fun take on a super comforting classic pie.
Lemon Meringue Pie Ice Cream Sundae
My Outrageous Lemon Meringue Pie Ice Cream Sundae is packed with fresh citrus flavor and crunchy Graham cracker cookies, all topped off with toasted meringue, just like the real deal. What adds all that tangy lemon flavor to the ice cream is my Homemade Microwave Lemon Curd, making this sundae super easy to whip up!
Why Is It Called A “Sundae?”
The ice cream Sundae was originally a replacement for a traditional float or “ice cream soda.” In the small town of Two Rivers, Wisconsin all the way back in 1881 the Sundae was invented after an ice cream parlor ran out of soda and topped 3 scoops of ice cream with syrup, sauce, and a maraschino cherry. The dish was so impressive and tasty that it became an instant classic and was called a “Sundae.” The sundae was misspelled intentionally as a way to keep from offending anyone that saw “Sunday” as a time for observing the Sabbath.
Tips and Tricks to Making Ice Cream Sundaes:
- You can use any kind of ice cream as the base for your sundae, and both homemade and store-bought will work
- When mixing things into your ice cream, allow your ice cream to sit out for around 10-15 minutes to make it nice and easy to work with
- Use your imagination! Think about all the textures you want to include: A sauce, a crunchy element, whipped cream, and a garnish
- Grind up any kind of cookie into cookie crumbs for the crunchy part of your Sundae
- Crumble leftover cake, brownies, or cookies into the ice cream
- Use fresh or frozen fruit to make a fruit compote
- Use any of my Homemade Ice Cream Sauces to top off your Sundae
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Try These Recipes!
Watch The Recipe Video!
Homemade Outrageous Ice Cream Sundae Recipes
Ingredients
Lemon Meringue Pie Sundae:
- 1/2 cup curd ice cream , plus extra for smearing
- 1 pint vanilla ice cream
- crushed cookies (Digestive biscuits/Graham crackers)
- meringue
Strawberry shortcake Ice Cream Sundae:
- 2 cups strawberries, chopped
- 2 tablespoons sugar
- 1 1/2 cup shortbread cookie
- 1 pint vanilla ice cream
- 3/4 whipped cream
Banoffee Pie Ice Cream Sundae:
- 3 large bananas
- (1 1/2oz/43g) butter
- 3 tablespoons sugar
- 1 pint vanilla ice cream
- salted caramel sauce
- crush cookies (Digestive biscuits/Graham crackers)
- whipped cream
Instructions
Lemon Meringue Pie Sundae:
- Swirl the lemon curd through the vanilla ice cream with a spoon. Pop back into the freezer for 2-3 hours or until firm enough to scoop.
- Next step is to make the Meringue: Follow the instructions for the Meringue in this Lemon Meringue Cheesecake recipe. Once made keep it in a piping bag and in the fridge. It can be made 3-4 hours in advance.
- To build the Sundae: In an ice cream sundae glass scoop in some lemon curd followed by 2 scoops of your lemon ice cream.
- Sprinkle a thick layer of cookies and top that off with the meringue. Repeat these layers again until you reach the top of your glass.
- Finish with a generous swirl of meringue. Toast with a blow torch and serve straight away.
Strawberry Shortcake Sundae:
- For the Strawberry Compote: In a heavy-bottomed saucepan over medium-low heat add the chopped strawberries and sugar. Allow simmering for 7-10 minutes then remove from the heat to cool completely.
- Swirl 3 tablespoons of crushed cookies and 4 tablespoons of strawberry compote through the vanilla ice cream with a spoon. Pop back into the freezer for 2-3 hours or until firm enough to scoop.
- To build the Sundae: In an ice cream sundae glass add a spoonful of the strawberry compote followed by 2 scoops of strawberry shortcake ice cream.
- Sprinkle a layer of crushed cookies and pipe a thick layer of whipped cream on top. Repeat these layers again until you reach the top of your glass.
- Garnish with whipped cream and a fresh strawberry. Enjoy straight away.
Banoffee Pie Ice Cream Sundae:
- For the Caramelized Bananas: In a frying pan melt the butter. Sprinkle over the sugar and gently cook until caramel forms.
- Cut the bananas into thick slices and lay face down in the pan. Cook for 3-4 minutes or until caramelized then flip over.
- Cooking on the other side for a further 2 minutes or until browned. Set aside to cool down completely.
- Mash about 1/3 of the bananas through the vanilla ice cream with a fork until well combined. Reserve the rest of the bananas for building the sundae.
- Pop the ice-cream into the freezer for 2-3 hours or until firm enough to scoop.
- To build the sundae: In an ice cream sundae glass pour in some caramel sauce. Add 2 scoops of caramelized banana ice cream.
- Place in some caramelized bananas followed by a layer of crushed cookies. Repeat the layers again until you reach the top.
- Finish with a generous swirl of whipped cream, caramel sauce and the last of the bananas. Enjoy straight away.
Gemma do you have a dessert cook book i need one right now if you are not busy just put the dessert cook book in my mail box send it to my nana’s house her house address is 114
How much lemoncurd Do you mix with the Vanille icecream? and do you have a recipie for lemoncurd?
I made the strawberry shortcake-wow that’s awesome! Yummy, yummy, yummy! I made the lemon curd so that will be my next one and I’m sure that will be great too because the curd tastes like lemon meringue pie! Yum! Thank you for the great recipes
Hi Gemma. Is it okay if I don’t caramelize the bananas? I don’t have brown sugar,but can I use white sugar.
Thanks.
i love your dessert senorita el gemma
I don’t see the link for the containers for the ice cream. Sorry if I am missing it. Please share. These sundaes look delicious! Thanks!
Hi Gemma I love your scones. What kind of cream do you put on them. Is that whipping?
Hey Gemma, If you were to do a cookies and cream sundae, would you use a chocolate sauce? Or would that be too sweet? Would the caramel sauce work or be too weird? Sorry too many questions.
Hi Gemma,
The Banoffee Pie sundae sounds so delicious! It sounds like bananas foster. I would love to see you make your twist on a bananas foster dessert! Could I use chocolate ice cream?
I have been making 2 ingredient ice cream for a few years but I must be doing something wrong cause I just can’t get over the taste of the whip cream taste. It’s like I am eating frozen butter. What am I doing wrong?