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Very Berry Sundae


Using 1 1/4-inch ice-cream scoops (or melon ballers) gives this sundae it's whimsical, delicate appearance.

  • Yield: Makes 4

Source: Martha Stewart Living, July/August 1999



  1. Line two small baking pans with parchment paper. Using a miniature ice-cream scoop, place scoops of ice cream 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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