This summer treat is a mashup made in heaven. Ice cream sundaes and popsicles? Who could say no!?
Amy Richardson shares the concept, and how to make this sweet dessert to celebrate summer.
Pop-Sundae Bar Offerings
Vanilla Bean Ice Cream, purchased
Fresh Fruit Sorbet Pops
Passionfruit Peach Pops
Raspberry Watermelon Pops
Strawberry Pineapple Coconut Pops
Triple Berry Lemon Pops
Vanilla whipped cream
REAL Fruit Infused Syrups
Cream of Coconut
Waffle Butter Cookies, or Tate’s Bake Shop Cookies, purchased
Passionfruit Peach Pop
- 4 cups fresh peaches, peeled and sliced
- 2/3 cup passionfruit juice
- 1/2 cup simple syrup*
- 1 tbsp fresh lime juice
Place all ingredients in blender, and blend until smooth. Pour into popsicle molds, shot glasses, or ice tray. Place in sticks and freeze overnight or 4-6 hours until frozen.
To remove pops from molds, let sit for 1 -2 minutes, or run room temperature water over the base of the mold to release pop.
To make sundaes:
Scoop vanilla ice cream into dish leaving space for your sorbet pop and cookie. Top with whipped cream and drizzle with REAL peach purée. Garnish with mint if desired.
Recipes and ideas, by Amy Richardson
*simple syrup can be purchased in the mixed drinks section at the grocery store. Or made, by bringing 1 cup water and 1 cup sugar to a simmer, then cool to room temperature.