Ah, the sweet symphony of summer in a bowl—this Red White and Blueberry Sundae feels like a fireworks show for your taste buds. I remember the first time I tasted this delightful concoction; it was a scorching July afternoon, and the cool creaminess was like a gentle breeze cutting through the heat. With vibrant bursts of berry goodness, every spoonful is a celebration, a little reminder of all those joyous summer moments wrapped in one delicious scoop.
Steps
- Prepare the Strawberry Sauce: In a pot, combine finely diced strawberries, sugar, vanilla extract, and lemon juice. Cook over high heat for about 5 minutes until the strawberries begin to break down. Mix cornstarch with cold water, add it to the pot, and boil for an additional minute until slightly thickened; let cool.
- Prepare the Blueberry Sauce: In a separate pot, combine blueberries, sugar, and vanilla extract. Heat over high heat for 5 minutes until the blueberries start to break down. Stir in a cornstarch mixture made with cold water, and boil for one more minute until the sauce thickens; allow to cool.
- Create Chocolate-Covered Strawberries: Melt white candy melts in the microwave following package instructions. Dip each strawberry into the melted candy and coat with sprinkles. Place them on parchment paper and let them dry until completely hardened.
- Prepare the Watermelon Bowl: Slice the watermelon lengthwise about halfway down to create a shallow bowl. Remove a thin slice from the bottom so it sits flat, and scoop out about 1-2 inches of the flesh to create a cavity. Drain excess juice and freeze the bowl until it is completely solid.
- Assemble the Sundae: Fill the frozen watermelon bowl with scoops of vanilla, strawberry, and blueberry ice creams. Drizzle the cooled strawberry, blueberry, and marshmallow sauces over the ice cream.
- Add the Finishing Touches: Top the sundae with whipped cream, divided-use red, white, and blue sprinkles, and the prepared chocolate-covered strawberries. Serve immediately with spoons for guests to enjoy.
Ingredients
- 1 watermelon, size of your choice
- 1 quart or larger vanilla ice cream
- 1 quart or larger strawberry ice cream
- 1 pint or larger blueberry ice cream or frozen yogurt
- 1 jar marshmallow sauce
- 1 can whipped cream
- 1/2 cup red, white, and blue sprinkles, divided
- 1 cup white candy melts
- 6-8 whole strawberries
- 3 cups fresh strawberries, finely diced
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- Juice from 1/2 lemon
- 2 teaspoons cornstarch
- 2 1/2 cups fresh blueberries
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
FAQ
- Can I make the sauces ahead of time?
- Yes, you can prepare both the strawberry and blueberry sauces up to two or three days in advance. Store them in the refrigerator until you’re ready to use them.
- How should I prepare the watermelon for the sundae?
- Cut the watermelon lengthwise about halfway to two-thirds down, and scoop out the flesh to create a bowl. Ensure to freeze the watermelon bowl solid before adding ice cream to prevent it from becoming watery.
- What if I can’t find blueberry ice cream?
- If blueberry ice cream is unavailable, you can use blueberry frozen yogurt as an excellent alternative.
- Can I involve my children in making this dessert?
- Absolutely! Kids will enjoy decorating the sundae with sprinkles, whipped cream, and chocolate-covered strawberries.
- How can I scale the recipe for different watermelon sizes?
- The recipe is flexible; you can adjust the quantity of ingredients based on the size of your watermelon to accommodate more or fewer servings.
Tips
- Ensure your watermelon bowl is thoroughly frozen before adding the ice cream to prevent the juices from mixing and making the dessert watery.
- Prepare the strawberry and blueberry sauces up to two or three days in advance to save time on the day you plan to serve the sundae.
- When cutting the watermelon, make sure to leave a lip to hold the ice cream and toppings securely, but avoid cutting too deep into the rind.
- Get kids involved in decorating the sundae with sprinkles, whipped cream, and chocolate strawberries for a fun and interactive cooking experience.
Equipment
- Melon Baller or Ice Cream Scoop – Useful for scooping out the watermelon and ice cream.
- Candy Melts – For making chocolate-covered strawberries.
- Microwave-Safe Bowl – For melting candy melts.
- Parchment Paper – For drying and hardening the chocolate-covered strawberries.
- Medium Saucepan – For making the strawberry and blueberry sauces.
- Freezer-Safe Tray or Plate – To freeze the watermelon bowl solid.
