Food & Cooking Recipes Dessert & Treats Recipes Very Berry Sundae 3.8 (4) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 4 Using 1 1/4-inch ice-cream scoops (or melon ballers) gives this sundae it's whimsical, delicate appearance. Ingredients ¾ pint strawberry ice cream ¾ pint raspberry and/or strawberry sorbet ½ cup Raspberry Sauce for Very Berry Sundae ½ cup Marshmallow Sauce ½ pint raspberries Directions 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. Arrange scoops of ice cream and sorbet among four dishes; top with raspberry sauce, marshmallow sauce, and raspberries. Serve. Print