Sundaes & Floats


Place 1/4-cup syrup (chocolate, strawberry, vanilla, etc) in tall glass; add one to two scoops ice cream; fill with soda water, seltzer, club soda, or soda pop.


Fill tall glass 3/4 full with soda pop of choice; float a scoop of favorite ice cream on top of soda.


Remove the soda and what is left is ice cream and syrup – creating a sundae. In the late 1800’s the sale of soda water was prohibited on Sunday in some cities. Remove the soda water and what you have left is ice cream and syrup. Folks called them Sundays until the name was changed to sundae and sold every day of the week.

Ice Cream Sundae Pie:

Use one chocolate cookie crumb piecrust (use either a pre-prepared crust, or see below*); fill crust with 1 quart softened vanilla ice cream, top with 1 quart softened strawberry ice cream. Freeze until firm. Cut into 6-8 wedges. Drizzle serving plate with favorite syrup, place pie wedge on syrup, top with whipped cream. Add sliced bananas, maraschino cherries and chopped nuts to create a banana split pie.

Ice Cream Fruit Bowls:

Slice a cantaloupe, pineapple, papaya or other fruit in half. Scoop out seeds or remove core. Fill with scoops of favorite flavored ice cream, garnish with chopped nuts, toasted coconut or slices of fruit. Another idea is to serve ice cream in a split coconut.

* Cookie Crumb Pie Crust:

To prepare from scratch, use 1 1/2 cups of crushed filled cookies, like Oreos. Press crumbs up the sides and into the bottom of a 9-10 inch pie plate. Refrigerate until firm. If you use a non-filled cookie or prepared cookie crumbs, mix crumbs with 1/4 cup melted butter. Press into pie plate as before.

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