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Red White and Blueberry Sundae

This red white and blueberry sundae includes vanilla, strawberry and blueberry ice cream and is served inside a watermelon! NOTE: Watermelon sizes vary greatly. You can scale this up or down depending on the size of your watermelon. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
15 mins
Servings: 20
Calories: 593 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 watermelon , your choice of size
  • For the strawberry sauce:
  • For the blueberry sauce:
  • 1 carton vanilla ice cream (quart size or larger)
  • 3 cups of fresh strawberries , finely diced
  • 2 1/2 cups fresh blueberries
  • 1 carton strawberry ice cream (quart size or larger)
  • 1/3 cup sugar
  • 1/3 cup sugar
  • 1 carton blueberry ice cream or frozen yogurt (pint size or larger)
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 jar marshmallow sauce
  • Juice from 1/2 lemon
  • 1 teaspoon cornstarch
  • 1 can whipped cream
  • 2 teaspoons cornstarch
  • 1/2 cup red , white and blue sprinkles, divided use
  • 1 cup white candy melts
  • 6-8 whole strawberries

Instructions

    Cup of Yum
  1. For the strawberry sauce
  2. Combine the strawberries, sugar, vanilla and lemon in a pot. Place the pot over high heat, boil for 5 minutes or until strawberries have started to break down. Mix together the cornstarch with 2 teaspoons cold water. Add the cornstarch mixture to the strawberries and boil for 1 additional minute until sauce thickens slightly; cool.
  3. For the blueberry sauce:
  4. Combine the blueberries, sugar and vanilla in a pot. Place the pot over high heat, boil for 5 minutes or until blueberries have started to break down. Mix together the cornstarch with 1 teaspoon cold water. Add the cornstarch mixture to the blueberries and boil for 1 additional minute until sauce thickens slightly; cool.
  5. For the strawberries:
  6. Melt the candy melts in the microwave according to package instructions. Dip each strawberry into the candy melts and coat in sprinkles. Place on a piece of parchment, let dry until completely hard.
  7. For the watermelon:
  8. Cut lengthwise across the watermelon approximately 1/2 to 2/3 of the way down the watermelon. Cut a very thin slice off the bottom of the watermelon so that it will sit flat. Using a spoon, carve out some of the watermelon flesh, about 1-2 inches deep. Drain off excess juice. Freeze until completely solid (time will depend on the size of your melon).
  9. Pile up scoops of vanilla, strawberry and blueberry ice cream in the watermelon bowl (amount will vary depending on the size of your watermelon).
  10. Top the ice cream with the strawberry, blueberry and marshmallow sauces. Add whipped cream, sprinkles and white chocolate covered strawberries on top. Serve.

Notes

  • Make Ahead: The strawberry and blueberry sauces can be made 2-3 days ahead of time. You can also make the white chocolate strawberries a day in advance, store in the fridge until you're ready to use them.
  • Little Helpers: Your kids will LOVE to help you decorate this one with sprinkles and whipped cream and chocolate strawberries!

Nutrition Information

Calories 593kcal (30%) Carbohydrates 50g (17%) Protein 14g (28%) Fat 28g (43%) Saturated Fat 18g (90%) Cholesterol 135mg (45%) Sodium 257mg (11%) Potassium 1380mg (39%) Fiber 6g (24%) Sugar 30g (60%) Vitamin A 4530IU (91%) Vitamin C 90.3mg (100%) Calcium 438mg (44%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 593

% Daily Value*

Calories 593kcal 30%
Carbohydrates 50g 17%
Protein 14g 28%
Fat 28g 43%
Saturated Fat 18g 90%
Cholesterol 135mg 45%
Sodium 257mg 11%
Potassium 1380mg 29%
Fiber 6g 24%
Sugar 30g 60%
Vitamin A 4530IU 91%
Vitamin C 90.3mg 100%
Calcium 438mg 44%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.