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Red, White, and Blue Sundae

close-up of ice cream parfait with berries
Photo Credit
sminiobanu98/Shutterstock
Written By: Sarah Perreault Managing Editor
Yield
6 servings
Category
Sauces
Course
Desserts
Occasions
Independence Day
Preparation Method
Cook
Sources
Smuckers Recipe Contest 2009

Our Red, White, and Blue Sundae uses vanilla ice cream with blue and red berry preserves. It’s perfect for a patriotic holiday—or any summer day! 

You could also substitute the preserves for fresh blueberries and red berries and the ice cream for yogurt. Or sprinkle crumbled cookies or granola on top, instead of nuts. Make it your own!

 Check out more patriotic recipes!

Ingredients
2 cups powdered sugar
1 cup whipping cream
1/4 cup water
3/4 cup chilled heavy cream
3 pints vanilla ice cream
2 cups blueberry preserves (blue)
2 cups strawberry or cherry preserves (red)
Optional: 1 cup pecans, toasted and roughly chopped
Optional: Caramel sauce

Instructions

  1. Make the sweet whipped cream: Sift powdered sugar into a medium-sized, heavy, nonstick saute pan, and set over medium heat. Cook until sugar begins to dissolve, stirring occasionally, about 5 minutes. Continue cooking, stirring often, until syrup turns a deep golden brown, about 5 minutes longer. Whisk in whipping cream and water. (Be careful—this mixture will bubble up.) Reduce heat to low. Cover and cook, stirring occasionally, until any hard pieces dissolve, about 20 minutes. Remove from heat. In a clean, dry, medium-size bowl, beat heavy cream to soft peaks and set aside.
  2. Place 1 scoop of vanilla ice cream into each of 6 sundae dishes. Spoon about 3 tablespoons of warm caramel sauce over the top. Spoon a few heaping tablespoons of blueberry preserves.  Place a second scoop of ice cream on top. Top with more warm caramel sauce and a few heaping tablespoons of cherry preserves.
  3. Spoon whipped cream on top, followed by toasted pecans (if using).

About The Author
Sarah Perreault

Sarah Perreault

Managing Editor

Managing Editor Sarah Perreault joined The Old Farmer’s Almanac in 2003. She has tons of quirky and little-known facts crammed into that brain of hers, which may be thought useless elsewhere—but not h...
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