Ice cream sundaes the Next Big Thing

ice cream sundaes are the next big thing

It’s summer and we’re calling it. Reinvented ice cream sundaes are set to be the Next Big Thing.  Frozen bananas, bourbon, grilled doughnuts and more! Traditionally, they’re ice cream, fudgy sauce, whipped cream, seasonal fruit, lollies. Bloggers are now revamping the icy treat with some totally “out there” combinations. Almost everyone loves an indulgent ice cream. Retro and modern sundaes are as hedonistic as all get out.

Ice Cream sundaes Ice cream sundaes were invented in the US and have been around since about 1880. They were at their most popular when milk bars and ice cream parlours were a common sight.

ice cream parlour
Sundaes remain standard restaurant desserts during summer. Ice cream chains such as Cold Rock, Passionflower and Movenpick all have sundae-style combos with a variety of presentations. In decades past, they were served in a tall glass, or a boat shape for banana splits, but these days, anything goes!

ice cream sundaes

ice cream sundaes the next big thing


  • Bloggers such as imaginative Sarah at recently invented the cinnamon, marmalade on toasted brioche sundae; and the cherry and mascarpone cheesecake sundae.
  • Vanessa at came up with an almond butter, frozen banana sundae with crumbled organic bacon bits.
  • Rachael at whipped up the grilled doughnut and pear sundae!
  • Choclette at used a fabulous homemade blackcurrant sauce to enhance her chocolate sundae.
  • The wonderful Anita at hungry has created a punchy Irish coffee and cream liqueur sauce for sundaes, which she calls Irish Mudslide.


sundae 2

Here’s how to make simple ice cream sundaes at home. One recipe for the kids and one for the grown ups. The children’s recipe uses an ice cream which is low fat and so simple to make, your kids will be happy to help.


ice cream sundae


1 can of low fat evaporated milk, left in the freezer until almost frozen
1 packet of lemon, raspberry, mango or strawberry  jelly crystals. Diet jelly works well, as do jelly crystals containing sugar
50ml boiling water
1 packet of ginger nut biscuits 

1. Melt the jelly crystals in the boiling water and set aside to cool. 
2. Using a can opener, take the lid off the can of almost frozen milk and scrape the contents into a cake mixer. Set the mixer on medium and beat until fluffy. This will take at least 15 minutes.
3. Scrape down the sides occasionally to make sure all the milk has combined. 
4. Pulverise the ginger nut biscuits into fine crumbs. Use a food processor or a tri blade, or the really old fashioned way of wrapping the packet of biscuits in a tea towel, placing it on a chopping board and then getting one of your children to smash it with the rolling pin. Lots of fun! 
5. Coat the bottom of a medium-sized rectangular baking pan with biscuit crumbs, reserving half for the top.

6. Combine the fluffed-up milk with the melted jelly crystals thoroughly.
7. Pour carefully into the pan.
8. Sprinkle the remaining biscuit crumbs over the top.
9. Freeze overnight. Remove from the freezer at least 10 minutes before serving. 


1/3 cup Dutch quality cocoa powder
1/2 cups dark choc chips
1/2 cup dark brown sugar 
1 tblsp unsalted butter
1  cup thick or double cream
1 tsp vanilla

1. In a heavy bottomed saucepan, whisk the cream, sugar, cocoa and salt well and then bring slowly to the boil, and then turn it down to a medium heat for no more than 5 minutes. Keep stirring, with a wooden spoon. 
2. Remove from the heat and add the choc chips and butter, combine until they’re melted, then add the vanilla. 
3. Set aside to cool for at least 30 minutes, before pouring over your ice cream sundae.

Instead of a maraschino cherry – some children don’t like them and I don’t blame them because I don’t either – use fresh strawberries or some Mini Pink and White Marshmallows




1. Use good quality vanilla ice cream, with at least two large scoops in each sundae glass.
2. Pour Granny’s Bourbon and Butterscotch Sauce on the ice cream and crumble some Chocolate Malt Balls over for an extra caramel hit. Top with a slice of fresh mango, and devour.


1/2 cup unsalted butter
1 cup dark brown sugar
1 cup thickened or double cream
1/2 teaspoon sea salt
2 tblsp bourbon

1. Melt the butter in a small, heavy-bottomed saucepan over medium heat.
2. Add the sugar, cream and the salt and whisk until all ingredients are combined.
3. Bring to a gentle, rolling boil and cook for five minutes, and keep stirring gently.
4. Remove from the heat and carefully stir in the bourbon.
5. Set aside to cool for at least 30 minutes to thicken before spooning over the ice cream.
6. In an airtight jar, it will keep in the fridge for up to 2 weeks – if it lasts that long! 


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