6 Delectable Sundaes To Indulge In During National Ice Cream Month

15th Jul 2013 / By Guest Contributor


Does one really need a reason to enjoy ice cream? If you said yes, perfect because July is National Ice Cream Month! In honor of this divine holiday, we’ve rounded-up six of the web’s most delicious ice cream sundaes. We’ve included breakfast, healthy, and vegan varieties. Read more to find the recipes.

Breakfast Banana Bread Sundae: Super healthy and a cooling way to start a summer day!

For one serving you’ll need:

  • 1/4 tbsp baking powder
  • 1/2 tsp cocoa powder
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 ripe bananas (you’ll want to keep them frozen until you’re ready to use),

Cut up the frozen banana and add to blender along with your ingredients. Blend until the mixture is creamy. Add toppings of your choice: coconut shavings, almonds, caramel, chocolate chips and enjoy!

Chocolate Peanut Butter Fudge Sundae: Easily the ultimate sundae! This will serve two people, you’ll need:

  • 2 scoops toffee, or caramel, ice cream
  • 2 scoops chocolate ice cream
  • 2 scoops vanilla ice cream
  • 1/4 cup heavy cream
  • 2 oz chocolate chips
  • 2 tbsp cup creamy peanut butter
  • a handful of chopped peanuts

To make the secret sauce, melt your heavy cream, chocolate chips, peanut butter in a saucepan and stir occasionally, for two minutes. Add a scoop of your toffee or caramel ice cream in each sundae bowl, followed by one of chocolate and one of vanilla.
Pour your chocolate peanut butter fudge sauce over each sundae and sprinkle with the salted peanuts. Feel free to make it your own with additional toppings.

Grilled Banana Split Sundae: Why not grill your dessert this summer? Recipe yields two servings and you’ll need:

  • 1 ripe banana
  • 1/2  tbsp honey
  • 1  pint vanilla ice cream
  • 1/2  cup fudge ice cream topping, heated
  • 1/4  cup chopped toasted almonds or walnuts

Slice unpeeled banana in half lengthwise, followed by crosswise. Brush sides of the four banana pieces with honey. Grill honey-coated banana pieces for 3-4 minutes. Once grilled, remove banana peels and add two pieces to each sundae bowl. Top with two scoops of ice cream. Top with hot fudge, chopped nuts, whipped cream and a cherry.

Strawberry Split Vegan Sundae: The perfect treat for those that usually skip dairy.

  • Vanilla Dairy-Free Ice Cream
  • Dairy-Free Chocolate Syrup
  • Vegan Whipped Cream
  • 5 fresh strawberries, or frozen

Slice your strawberries in half and place them in your sundae bowl. Add three scoop of your dairy-free ice cream, top with dairy-free chocolate syrup, followed by vegan whipped cream, and your choice of toppings.

Summer Fruit Sundae: What better way to enjoy fresh summer fruits than with ice cream?! You’ll need:

  • 2 pints of your favorite fruit sorbets
  • 1 pint of vanilla ice cream
  • Ice cream cones
  • Fresh fruit of your choice: strawberries, raspberries, watermelon, cantaloupe, peaches,
  • Optional: toasted nuts, whipped cream, caramel or chocolate syrup

Cut your fruit into small pieces. Add a small scoop of each fruit sorbet to your cone, followed by a small scoop of vanilla ice cream. Top ice cream with your choice of caramel or syrup and finally spoon fruit over ice cream and syrup. Enjoy over and over again.

Tiramisu Sundae: This Martha Stewart recipe will delight you! Recipe will yield four servings and you’ll need:

  • 1 cup heavy cream
  • 1 1/2 cups strong espresso, cooled
  • 8 ladyfingers from your favorite store
  • 1 pint ice cream

Whisk cream in a bowl until stiff peaks form; cover with plastic wrap, and place in refrigerator until ready to serve. Combine espresso in a medium bowl. Break 4 ladyfingers in half; dip into espresso mixture until soaked but not falling apart. Arrange two halves in a layer at the bottom of each parfait glass. Top with a scoop of ice cream. Repeat with another layer of soaked ladyfingers, and top with a scoop of ice cream. Garnish each glass with a dollop of whipped cream and a sprinkling of chocolate shavings. Enjoy immediately.


Photos via: Top With Cinnamon, Nigella, Recipe.com, Kathy Patalsky, Recipe.com, Martha Stewart

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