Rainbow Ice Cream Sundae

Harness the magic of vibrant flavors and textures with our spectacular Rainbow Ice Cream Sundae, a delightful treat that’s as fun to assemble as it is to devour! This recipe is your ultimate guide to creating a personalized dessert masterpiece, perfect for celebrations or simply brightening any day.

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Prep Time 10

Cook Time 0

Total Time 10

Course: Desserts

Ingredients Method Notes

Ingredients

1 quart Rainbow Sherbet (or a combination of strawberry, lime, and orange sherbet)
1 cup whipped cream (store-bought or homemade)
1/4 cup rainbow sprinkles
1/4 cup maraschino cherries, stemmed and halved
1/4 cup chocolate syrup
1/4 cup strawberry syrup
1/4 cup crushed cookies (e.g., shortbread, vanilla wafers)
Sliced fresh fruit (strawberries, blueberries, kiwi) Optional

Method

Begin by scooping generous portions of your chosen rainbow sherbet into individual serving bowls or tall sundae glasses. Aim for multiple scoops of different colors to create that iconic rainbow effect. For an extra touch, ensure the sherbet is firm but scoopable.
1 quart Rainbow Sherbet (or a combination of strawberry, lime, and orange sherbet)
Artfully drizzle the chocolate syrup and strawberry syrup over the top of the sherbet scoops. Don't be shy! Let the syrups cascade down the sides of the sherbet for a visually appealing effect.
1/4 cup chocolate syrup, 1/4 cup strawberry syrup
Generously dollop whipped cream over the syrupy sherbet base. Create fluffy peaks and swirls to mimic clouds, adding a luxurious and creamy contrast to the frozen sherbet.
1 cup whipped cream (store-bought or homemade)
Sprinkle the rainbow sprinkles generously over the whipped cream. This is where the "rainbow" truly comes to life, adding a pop of color and a fun, crunchy texture.
1/4 cup rainbow sprinkles
Place the halved maraschino cherries on top of the whipped cream, strategically positioning them to add a vibrant red accent and a touch of classic sundae charm.
1/4 cup maraschino cherries, stemmed and halved
Scatter the crushed cookies over the entire sundae. This provides a delightful textural contrast, adding a satisfying crunch that complements the smooth sherbet and creamy whipped topping.
1/4 cup crushed cookies (e.g., shortbread, vanilla wafers)
If using, arrange slices of fresh strawberries, blueberries, or kiwi around the sundae or nestled into the whipped cream for an extra burst of freshness, color, and nutrition.
Sliced fresh fruit (strawberries, blueberries, kiwi)
Present your masterpiece immediately and encourage guests to dig in and enjoy the symphony of flavors and textures.

Notes

Ideally enjoyed immediately for the best texture and flavor. Leftover components can be stored separately. Sherbet: re-cover and freeze up to a week. Whipped cream: airtight container in refrigerator for 2-3 days. Syrups: original containers in pantry. Crushed cookies: separate airtight container at room temperature. Maraschino cherries: refrigerate. Reheating is not applicable.