Ingredients:

  • 1 quart vanilla bean ice cream
  • 1 pint strawberry sorbet
  • 1 pint blueberry ice cream
  • 1 cup chocolate fudge
  • 1 cup salted caramel sauce
  • 1/2 cup raspberry coulis
  • 1 cup M&M's
  • 1 cup chopped toasted almonds
  • 1 cup rainbow sprinkles
  • 2 cups crushed shortbread cookies
  • 12 oz fresh whipped cream
  • 1 cup fresh blueberries
  • 1 cup sliced strawberries
  • 12 maraschino cherries

Instructions:

  1. Prep all toppings by chopping nuts and slicing fruit. Portion the M&M's and sprinkles into small bowls. Place serving bowls and spoons at the start of your station to create a logical flow.
  2. Arrange the sundae bar in a linear sequence: Ice cream bases, followed by sauces, toppings, and finally garnishes. Position ice cream in insulated bowls or a chilled tray to prevent premature melting.
  3. Assemble sundaes by starting with one or two scoops of the red, white, and blue bases. Layer sauces first, add desired toppings, and finish with a dollop of whipped cream and a cherry.