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Very Berry Sundae

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    Using 1 1/4-inch ice-cream scoops gives this sundae a delicate appearance.
    Martha Stewart Living, July/August 1999
    • Yield Makes 4
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    Ingredients

    • 3/4 pint strawberry ice cream
    • 3/4 pint raspberry and/or strawberry sorbet
    • 1/2 cup Raspberry Sauce Raspberry Sauce
    • 1/2 cup Marshmallow Sauce Marshmallow Sauce
    • 1/2 pint raspberries

    Directions

    1. Line two small baking pans with parchment paper. Using a miniature ice-cream scoop, scoop strawberry ice cream, placing scoops on prepared pan; transfer to freezer. Repeat process with sorbet. Let scoops freeze 30 minutes.

    2. Arrange scoops of ice cream and sorbet among four dishes; top with raspberry sauce, marshmallow sauce, and raspberries. Serve.

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