Though cake has been the traditional dessert for kids parties since, well, forever, ice cream sundaes can be a delicious change of pace. Not only are sundaes customizable, they also rely on just a few simple ingredients that even the busiest parents can round up in minutes. Make things extra special with a few fun add-ons and you’ll have a festive sundae to remember.
These pink Raspberry Ripple Ice Cream Sundaes feature a no-churn raspberry ripple ice cream and a drizzle of raspberry sauce, along with buttery graham crumbles for texture. One or two whole raspberries finish everything off with flair.
This simple recipe is best made in steps — be sure to allow plenty of time to strain the seeds from the sauce and chill the raspberry ice cream.
Raspberry Ripple Ice Cream Sundaes
Makes: 4 servings
1 pint whole raspberries, fresh or frozen
1/4 cup and 2 tablespoons sugar
1 lemon, zest and 2 tablespoons juice
1 pint vanilla ice cream
4 graham cracker sheets (approximately 4 1/2 x 2 1/4 inches each)
2 tablespoons unsalted butter
sea salt, pinch
1. In a medium saucepan over medium-high heat, stir the raspberries with the sugar, zest, and juice. Stirring often, cook until mixture is bubbling vigorously. Keep stirring and cooking until raspberries break down, about 4 minutes. To remove seeds, press the sauce through a fine mesh strainer. Reserve the sauce and discard the seeds. Set raspberry sauce in the fridge to chill.
2. Set a pint of vanilla ice cream on the counter to soften. Stir in 3 tablespoons raspberry sauce, so that ice cream is a pretty shade of pink. For the raspberry ribbon, spoon 1/3 of the ice cream into a wide-bottomed bowl. Spread on 2 tablespoons raspberry sauce and use a knife or wooden stick to swirl the sauce into the ice cream (1-2 swift motions should do it). Repeat this process twice. Set bowl in freezer until completely frozen, 2-3 hours.
3. To make the graham crumbles, pre-heat the oven to 350 F. Break graham crackers into the bowl of a food processor and pulse until graham crackers have a sandy texture. Add the butter and a pinch of sea salt and pulse just until combined. Press mixture onto a small rimmed baking sheet and toast just until set, 5-7 minutes. Set aside to cool, then use a spoon to break into crumbles.
4. To assemble the sundaes, scoop the raspberry ripple ice cream into small bowls. Top each sundae with a drizzle of raspberry sauce, 2 tablespoons graham crumble, and a whole raspberry or two.