Homemade Outrageous Ice Cream Sundaes are the ultimate treat, blending creamy, velvety ice cream with a symphony of textures and flavors. In just 25 minutes, you can create a dessert masterpiece that’s as fun to make as it is to devour. Think rich chocolate sauce drizzling over smooth vanilla, crunchy nuts adding a satisfying bite, and fluffy whipped cream crowning it all. Every spoonful is a delightful mix of cool, sweet, and indulgent, perfect for satisfying your sweet tooth or impressing guests. It’s a customizable dessert that lets you play with toppings and flavors, making it uniquely yours. Whether it’s a family treat or a solo indulgence, these sundaes are guaranteed to bring smiles and satisfaction.
What makes these sundaes truly special is the balance of luxurious creaminess and exciting crunch in every bite. The contrast of warm, gooey caramel against cold, silky ice cream is pure magic, while fresh fruit adds a burst of brightness. With minimal prep time, you can whip up a dessert that feels gourmet yet approachable. It’s a celebration of textures—soft, crispy, chewy, and smooth—all harmonizing in one bowl. Perfect for any occasion, these sundaes are a reminder that the best desserts are the ones made with love and a little creativity. Dive in and let your taste buds revel in the joy of homemade indulgence!
Ingredients for Homemade Outrageous Ice Cream Sundaes
- Lemon Meringue Pie Sundae:
- 1/2 cup lemon curd ice cream, plus extra for smearing
- 1 pint vanilla ice cream
- Crushed cookies (Digestive biscuits or Graham crackers)
- Meringue (follow Lemon Meringue Cheesecake recipe)
- Strawberry Shortcake Sundae:
- 2 cups strawberries, chopped
- 2 tablespoons sugar
- 1 1/2 cups shortbread cookies, crushed
- 1 pint vanilla ice cream
- 3/4 cup whipped cream
- Banoffee Pie Ice Cream Sundae:
- 3 large bananas
- 1 1/2 oz (43g) butter
- 3 tablespoons sugar
- 1 pint vanilla ice cream
- Salted caramel sauce
- Crushed cookies (Digestive biscuits or Graham crackers)
- Whipped cream
Step-by-Step Instructions
- Lemon Meringue Pie Sundae:
- Swirl the lemon curd through the vanilla ice cream with a spoon. Freeze for 2-3 hours or until firm.
- Prepare meringue using the Lemon Meringue Cheesecake recipe. Store in a piping bag in the fridge for up to 3-4 hours.
- In a sundae glass, layer lemon curd, 2 scoops of lemon ice cream, crushed cookies, and meringue. Repeat layers.
- Finish with a meringue swirl. Toast with a blow torch and serve immediately.
- Strawberry Shortcake Sundae:
- For the compote, simmer strawberries and sugar in a saucepan for 7-10 minutes. Cool completely.
- Swirl 3 tbsp crushed cookies and 4 tbsp compote through vanilla ice cream. Freeze for 2-3 hours.
- In a sundae glass, layer compote, 2 scoops of strawberry ice cream, crushed cookies, and whipped cream. Repeat layers.
- Garnish with whipped cream and a fresh strawberry. Serve immediately.
- Banoffee Pie Ice Cream Sundae:
- For caramelized bananas, melt butter in a pan, add sugar, and cook until caramel forms. Add banana slices and cook 3-4 minutes per side. Cool completely.
- Mash 1/3 of the bananas into vanilla ice cream. Freeze for 2-3 hours.
- In a sundae glass, layer caramel sauce, 2 scoops of banana ice cream, caramelized bananas, and crushed cookies. Repeat layers.
- Top with whipped cream, caramel sauce, and remaining bananas. Serve immediately.
Creative Toppings & Sauces to Elevate Your Sundaes
Take your sundaes to the next level with unique toppings and sauces! For the Lemon Meringue Pie Sundae, try adding a drizzle of white chocolate or a sprinkle of lemon zest for extra zing. The Strawberry Shortcake Sundae pairs beautifully with a dollop of mascarpone cream or a handful of fresh mint leaves. For the Banoffee Pie Sundae, consider adding a sprinkle of sea salt or crushed toffee bits for a sweet-and-salty twist. Don’t be afraid to experiment with your favorites!
Perfect Presentation: Serving Suggestions
Presentation is key to making your sundaes feel extra special. Use tall, clear sundae glasses to showcase the beautiful layers. For a fun twist, serve the Lemon Meringue Pie Sundae in a mini pie crust for a true pie-inspired treat. The Strawberry Shortcake Sundae looks stunning with a whole strawberry perched on top, while the Banoffee Pie Sundae can be served in a waffle cone bowl for added crunch. Add a colorful straw or a decorative spoon for a finishing touch!
Time-Saving Tips for Busy Dessert Lovers
Short on time? Use store-bought lemon curd, strawberry compote, or salted caramel sauce to skip a few steps. For the meringue, you can substitute with store-bought meringue cookies or whipped cream. Pre-crush your cookies and store them in an airtight container to save time during assembly. If you’re making the sundaes ahead, keep the components separate and assemble just before serving for the best texture and flavor.
Storage & Make-Ahead Tips
Most components of these sundaes can be prepared in advance! The Lemon Meringue Pie Sundae meringue can be made 3-4 hours ahead and stored in the fridge. The Strawberry Compote and Caramelized Bananas can be refrigerated for up to 2 days. Keep the flavored ice creams in the freezer until ready to use. Assemble the sundaes just before serving to maintain the perfect texture and prevent sogginess.
Recipe Variations to Suit Your Taste
Customize these sundaes to match your preferences! Swap the vanilla ice cream for coconut or almond milk ice cream for a dairy-free option. For the Lemon Meringue Pie Sundae, try using lime curd instead of lemon for a tangy twist. The Strawberry Shortcake Sundae can be made with raspberries or blueberries for a different berry flavor. For the Banoffee Pie Sundae, add a layer of chocolate ganache for a decadent upgrade. The possibilities are endless!
Homemade Outrageous Ice Cream Sundaes
Ingredients
Lemon Meringue Pie Sundae
- 1/2 cup curd ice cream plus extra for smearing
- 1 pint vanilla ice cream
- crushed cookies (Digestive biscuits/Graham crackers)
- meringue
Strawberry shortcake Ice Cream Sundae
- 2 cups strawberries, chopped
- 2 tablespoons sugar
- 1 1/2 cup shortbread cookie
- 1 pint vanilla ice cream
- 3/4 whipped cream
Banoffee Pie Ice Cream Sundae
- 3 large bananas
- 1 1/2 oz butter 43g
- 3 tablespoons sugar
- 1 pint vanilla ice cream
- salted caramel sauce
- crush cookies (Digestive biscuits/Graham crackers)
- whipped cream
Instructions
- Lemon Meringue Pie Sundae: Swirl the lemon curd through the vanilla ice cream with a spoon. Pop back into the freezer for 2-3 hours or until firm enough to scoop.
- Next step is to make the Meringue: Follow the instructions for the Meringue in this Lemon Meringue Cheesecake recipe. Once made keep it in a piping bag and in the fridge. It can be made 3-4 hours in advance.
- To build the Sundae: In an ice cream sundae glass scoop in some lemon curd followed by 2 scoops of your lemon ice cream. Sprinkle a thick layer of cookies and top that off with the meringue. Repeat these layers again until you reach the top of your glass. Finish with a generous swirl of meringue. Toast with a blow torch and serve straight away.
- Strawberry Shortcake Sundae: For the Strawberry Compote: In a heavy-bottomed saucepan over medium-low heat add the chopped strawberries and sugar. Allow simmering for 7-10 minutes then remove from the heat to cool completely.
- Swirl 3 tablespoons of crushed cookies and 4 tablespoons of strawberry compote through the vanilla ice cream with a spoon. Pop back into the freezer for 2-3 hours or until firm enough to scoop.
- To build the Sundae: In an ice cream sundae glass add a spoonful of the strawberry compote followed by 2 scoops of strawberry shortcake ice cream. Sprinkle a layer of crushed cookies and pipe a thick layer of whipped cream on top. Repeat these layers again until you reach the top of your glass. Garnish with whipped cream and a fresh strawberry. Enjoy straight away.
- Banoffee Pie Ice Cream Sundae: For the Caramelized Bananas: In a frying pan melt the butter. Sprinkle over the sugar and gently cook until caramel forms.
- Cut the bananas into thick slices and lay face down in the pan. Cook for 3-4 minutes or until caramelized then flip over. Cooking on the other side for a further 2 minutes or until browned. Set aside to cool down completely.
- Mash about 1/3 of the bananas through the vanilla ice cream with a fork until well combined. Reserve the rest of the bananas for building the sundae. Pop the ice-cream into the freezer for 2-3 hours or until firm enough to scoop.
- To build the sundae: In an ice cream sundae glass pour in some caramel sauce. Add 2 scoops of caramelized banana ice cream. Place in some caramelized bananas followed by a layer of crushed cookies. Repeat the layers again until you reach the top. Finish with a generous swirl of whipped cream, caramel sauce and the last of the bananas. Enjoy straight away.
