RED WHITE AND
BLUEBERRY SUNDAE
This red white and blueberry sundae includes
vanilla, strawberry and blueberry ice cream and is served inside a watermelon!
NOTE: Watermelon sizes vary greatly. You can scale this up or down depending on
the size of your watermelon.
Course Dessert
Cuisine American
Keyword ice cream sundae, patriotic dessert
Prep Time 15 minutes
Cook Time 1 minute
Total Time 15 minutes
Calories 593 kcal
Author Dinner at the Zoo
Ingredients
·
1 watermelon , your choice of size
·
1 carton vanilla ice cream (quart size or larger)
·
1 carton strawberry ice cream (quart size or larger)
·
1 carton blueberry ice cream or frozen yogurt (pint size or larger)
·
1 jar marshmallow sauce
·
1 can whipped cream
·
1/2 cup red , white and blue sprinkles, divided use
·
1 cup white candy melts
·
6-8 whole strawberries
·
For the strawberry sauce:
·
3 cups of fresh strawberries , finely diced
·
1/3 cup sugar
·
1 teaspoon vanilla extract
·
juice from 1/2 lemon
·
2 teaspoons cornstarch
·
For the blueberry sauce:
·
2 1/2 cups fresh blueberries
·
1/3 cup sugar
·
1 teaspoon vanilla extract
·
1 teaspoon cornstarch
Instructions
1.
For
the strawberry sauce
2.
Combine
the strawberries, sugar, vanilla and lemon in a pot. Place the pot over high
heat, boil for 5 minutes or until strawberries have started to break down. Mix
together the cornstarch with 2 teaspoons cold water. Add the cornstarch mixture
to the strawberries and boil for 1 additional minute until sauce thickens
slightly; cool.
3.
For
the blueberry sauce:
4.
Combine
the blueberries, sugar and vanilla in a pot. Place the pot over high heat, boil
for 5 minutes or until blueberries have started to break down. Mix together the
cornstarch with 1 teaspoon cold water. Add the cornstarch mixture to the
blueberries and boil for 1 additional minute until sauce thickens slightly;
cool.
5.
For
the strawberries:
6.
Melt
the candy melts in the microwave according to package instructions. Dip each
strawberry into the candy melts and coat in sprinkles. Place on a piece of
parchment, let dry until completely hard.
7.
For
the watermelon:
8.
Cut
lengthwise across the watermelon approximately 1/2 to 2/3 of the way down the
watermelon. Cut a very thin slice off the bottom of the watermelon so that it
will sit flat. Using a spoon, carve out some of the watermelon flesh, about 1-2
inches deep. Drain off excess juice. Freeze until completely solid (time will depend
on the size of your melon).
9.
Pile
up scoops of vanilla, strawberry and blueberry ice cream in the watermelon bowl
(amount will vary depending on the size of your watermelon).
10. Top the ice cream with the
strawberry, blueberry and marshmallow sauces. Add whipped cream, sprinkles and
white chocolate covered strawberries on top. Serve.
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