Sunday Dessert Recipe: Mini Ice Cream Sundaes

Dazzle your guests with these mini sundaes that are simply delicious. Puff pastry cups are filled with chocolate sauce and a tiny scoop of vanilla ice cream before being chilled. They’re finished with whipped cream and chopped nuts in this easy and versatile recipe that’s a definite keeper!

What You’ll Need

2 tablespoons chocolate sauce
1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
2 cups vanilla ice cream
1/4 cup sweetened whipped cream
2 tablespoons finely chopped dry roasted unsalted peanuts

How to Make It

1 Spoon 1/4 teaspoon chocolate sauce into each pastry cup.

2 Using a mini ice cream scoop, spoon about 1 tablespoon ice cream onto each pastry cup, rinsing the scoop with hot water after each.

3 Freeze the filled cups for 30 minutes. Top each with 1/2 teaspoon whipped cream and sprinkle with the peanuts.

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SOURCE: Campbell’s Kitchen

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