How To Make Red White and Blueberry Sundae
Enjoy a sweet treat with this irresistible blueberry sundae made with watermelon and loaded with three types of ice cream then topped with tasty toppings.
Combine the strawberries, sugar, vanilla, and lemon in a pot. Place the pot over high heat, boil for 5 minutes, or until strawberries have started to break down.
Mix together the cornstarch with 2 teaspoons cold water. Add the cornstarch mixture to the strawberries and boil for 1 additional minute until sauce thickens slightly; cool.
Combine the blueberries, sugar, and vanilla in a pot. Place the pot over high heat, boil for 5 minutes or until blueberries have started to break down.
Mix together the cornstarch with 1 teaspoon cold water. Add the cornstarch mixture to the blueberries and boil for 1 additional minute until sauce thickens slightly; cool.
Melt the candy melts in the microwave according to package instructions. Dip each strawberry into the candy melts and coat in sprinkles. Place on a piece of parchment let dry until completely hard.
Cut lengthwise across the watermelon approximately ½ to ⅔ of the way down the watermelon. Cut a very thin slice off the bottom of the watermelon so that it will sit flat.
Using a spoon, carve out some of the watermelon flesh, about 1 to 2 inches deep. Drain off excess juice. Freeze until completely solid.
Pile up scoops of vanilla, strawberry, and blueberry ice cream in the watermelon bowl.
Top the ice cream with the strawberry, blueberry, and marshmallow sauces. Add whipped cream, sprinkles, and white chocolate covered strawberries on top. Serve.
- Calories: 3783.62kcal
- Fat: 109.42g
- Saturated Fat: 64.28g
- Monounsaturated Fat: 25.17g
- Polyunsaturated Fat: 5.02g
- Carbohydrates: 708.08g
- Fiber: 29.97g
- Sugar: 523.17g
- Protein: 48.01g
- Cholesterol: 293.55mg
- Sodium: 654.74mg
- Calcium: 1133.06mg
- Potassium: 4823.54mg
- Iron: 11.30mg
- Vitamin A: 1467.50µg
- Vitamin C: 396.97mg
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