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Sundae funday

Posted: September 7, 2011 1:55 a.m.
Updated: September 7, 2011 1:55 a.m.

Sand bucket sundaes

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Every week needs more sundaes. Celebrate a great meal, a special occasion, a terrific day or just up the “cool factor” of any gathering by scooping up one of America’s favorite treats.

Makeover this all-American dessert with easy to create recipes that promise to add a “cherry on top” to the experience. Get inspired, and dip into these creative combinations.

For more summer sundae ideas, visit www.BlueBunny.com.

Sand bucket sundaes
Makes 8 servings
This make-ahead dessert is great fun for summer parties or family desserts.

4     cups Blue Bunny Caramel Praline Crunch Frozen Yogurt
1/2     cup butterscotch-caramel ice cream topping, at room temperature
1/2     cup cinnamon graham cracker crumbs
Gummy sea-shaped candies, optional
Sea shell-shaped chocolate candies
2     small pails or buckets (about 2 cups in size), washed

In each bucket, layer one cup frozen yogurt, two table­spoons butterscotch-caramel topping and two tablespoons cinnamon graham cracker crumbs.

Repeat the layers ending with graham cracker crumbs.

Dessert may be eaten immediately or frozen at least one hour.

If eating immediately, decorate with gummy and chocolate candies.

If freezing, decorate just before serving.

S’mores dippers
Makes 4 servings
No campfire needed

1/2  cup marshmallow crème
1     teaspoon half-and-half or milk
2     tablespoons graham cracker crumbs
1     tablespoon red, white and blue cookie sprinkles
4     Blue Bunny Champ!
Chocolate Swirl
Mini Sundae Cones

In a small microwave-safe bowl, com­bine marshmallow crème and half-and-half.

Microwave on high 20 seconds or until mixture just starts to puff; stir until blended. Cool for three minutes. Meanwhile, in another small bowl, combine graham cracker crumbs and colored sprinkles; stir. Dip cones into marshmallow mixture then into graham cracker mixture. Serve immediately. Additional cones may be used to use the remaining graham cracker and marsh­mallow mixtures. Recipe tested in a 1250-watt microwave. Adjust cook­ing times accordingly.

Campfire Sundaes
Makes 4 servings
Your children will have fun making their own campfire desserts.
 
4       chewy chocolate chunk granola bars
4     1/2-cup scoops Blue Bunny Premium Peanut Butter Panic Ice Cream
4       tablespoons butterscotch-caramel ice cream topping
16       pieces candy corn

Cut granola bars in half lengthwise then in half width­wise, forming 4 pieces.

For each sundae, arrange 4 granola bar pieces on a small plate to form “wood logs.” Top with 1 scoop ice cream, 1 tablespoon butterscotch-caramel topping and 4 candy corn “flames.” Serve immediately.

Triple chocolate cake sundae
Makes 4 servings
Chocolate lovers will adore this sundae topped with a white chocolate-raspberry sauce.

3     tablespoons half-and-half
1     3.5-ounce bar high-quality white chocolate, cut into small pieces
1     cup fresh raspberries, divided
4     1/2-cup scoops Blue Bunny Chef Duff’s Premium Triple Chocolate Cake Ice Cream

In a small microwave-safe bowl, combine half-and-half and white chocolate. Microwave on High, 30 seconds; stir until chocolate is melted and mixture is smooth. Heat an additional 10 seconds if not melted.

Cover and refrig­erate until thickened to a medium sauce, about 50 min­utes.* (Recipe tested in a 1250-watt microwave. Adjust cooking times accordingly.)

Gently fold in 1/4 cup raspberries. Place ice cream into four serving bowls. Top each with a scant 2 table­spoons white chocolate-raspberry sauce and about four fresh raspberries.

*If sauce thickens too much during refrigeration, re-warm slightly in microwave, about 10 seconds.

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