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Crowd-Pleasing Portable Ice Cream Sundaes
Portable sundaes in jars are the perfect hand-held treat. Mix-and-match your favorite ice cream and toppings ahead of time, then store the lidded jars in the freezer till it's time to party. Homemade caramel and chocolate sauces make these extra-indulgent, and they’re a quick fix with our simple recipes. Add colorful squares of fabric to the jars' lids to match the season and occasion.
Heather Baird
Place a scoop of ice cream in the bottom of ten 8 oz. canning jars. Layer sauces, berries, nuts and cookies as desired. Add a second scoop of ice cream and add more toppings and sauces. Seal jars with the corresponding lids.
Our Favorite Combinations With Vanilla Ice Cream:
Chocolate sauce, strawberries, walnuts, whipped cream
Orange-caramel sauce, cherries, pecans, whipped cream
Crumbled shortbread cookies, blueberries, almonds, whipped cream
Orange-Caramel Sauce Recipe
Heather Baird
13.4 oz. (1 can) dulce de leche
1/4 cup heavy whipping cream
zest of one orange
Heat the dulce de leche and heavy whipping cream in a medium bowl in the microwave. Heat at 30 second intervals until the mixture can be stirred smooth, about 1 minute. Stir in the orange zest. Pour mixture in a jar and cover with a lid. Store the caramel in the refrigerator until ready to use. Heat sauce before serving.
Chocolate-Rum Sauce Recipe
Heather Baird
1 cup semisweet chocolate chips
1/2 cup heavy cream
2 tablespoons rum
Place the chips and cream in a medium microwave-safe bowl. Heat for one minute in the microwave and let stand for one minute. Whisk mixture together until smooth. Add the rum and stir well. Pour the mixture into a jar and cover with a lid. Store the chocolate sauce in the refrigerator until ready to use. Heat sauce before serving.
