ice cream sundae

Every guest gets a personalized pint! 5 ice cream sundae flavors to please every palate

This isn’t your average ice cream sundae bar.

May is full of big milestones… and reasons to celebrate! When you’re assigned dessert duty for a big crowd, there’s one way you can always win: ice cream.

Amy Richardson shared the perfect party idea to customize each pint.


Custom Sundae Pints are all about creating personalized ice cream sundaes in advance, so everyone can enjoy a treat that’s just their style. Line the dessert table with with pre-made, pint-sized sundaes, each one boasting a mouth-watering combination of flavors. Your guests, already juggling plates full of goodies, can simply pick up their favorite sundae and keep the party moving.

Amy’s flavor lineup:


Charlie’s Triple Chocolate Cake Sundae: Loaded with chocolate ice cream, fudge, and chocolate cake, this sundae is a chocolate lover’s dream come true.


Lucy’s Lemon Bar Sundae: A zesty twist on a classic dessert, perfect for those who love a tangy kick.


Sara’s Southern Strawberry Shortcake Sundae: A delightful blend of juicy strawberries and fluffy cake, all in one spoonful.


Danny’s Chocolate-Dipped-Strawberry Sundae: For the chocolate lovers, this sundae combines rich chocolate with the freshness of strawberries.


Maizie’s Mini Chocolate Eclair Sundae: A miniaturized version of the beloved pastry, turned into a creamy sundae.

As your guests reach the end of the serving line, they’ll find an array of syrups and sauces waiting to top off their sundaes. And, don’t miss out on Amy’s homemade classic hot fudge sauce! It’s the perfect finishing touch to any sundae.


Amy’s Classic Hot Fudge


  • ¾ cup butter
  • 1 ½ cups sugar
  • 1 can evaporated milk
  • 1 ½ cups semi sweet chocolate chips
  • 2 tsp vanilla


  1. In a medium-sized saucepan, place butter, sugar, milk and chocolate chips. Stir over medium heat until mixture comes to a simmer.
  2. Remove from heat and stir in vanilla. Mixture will thicken as it cools.
  3. Serve warm. Or store in the refrigerator up to 2 weeks.

Makes about 3 ½ cups.

Recipe by Amy Richardson

For more inspiration from Amy, visit her website, or Instagram @amyparkerrichardson.

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