Sheet Pan Ice Cream Sundae

Name: Sheet Pan Ice Cream Sundae
Prep time: 15 min
Total time: 3 h
Yield: 8 - 10 serving(s)
Ingredients: Cooking spray; 1 c. (4 oz.) shelled pistachios; 1/4 c. granulated sugar; 1 (5 oz.) package chocolate sugar cones, broken into 1-inch pieces; 1/2 c. salted butter, melted; 2/3 c. (4 oz.) semisweet chocolate chips; 1/2 c. heavy whipping cream; 2 pt. pistachio ice cream; 2 pt. cherry ice cream; 2 c. sweetened whipped cream; 1 c. fresh cherries, pitted; 1/4 c. chopped shelled roasted pistachios; Shaved chocolate

The ice cream cone crust is *everything.*

By Leah PerezPublished: Jun 27, 2023

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the pioneer woman's sheet pan sundae recipe

Yields:

8 - 10 serving(s)

Prep Time:

15 mins

Total Time:

3 hrs

On the hunt for a gorgeous make-ahead dessert to wow your dinner guests? Look no further than this spumoni spin on a sheet pan ice cream sundae. With all the components of a good sundae: two delicious ice cream flavors, rich chocolate ganache, crunchy chopped nuts, whipped cream, cherries, and the all-important chocolate sugar cone and pistachio crust, this fabulous chocolate dessert is ready to be sliced into easy-serve portions.

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Ingredients

For the crust:

Cooking spray
1 cup
(4 oz.) shelled pistachios
1/4 cup
granulated sugar
1
(5 oz.) package chocolate sugar cones, broken into 1-inch pieces
1/2 cup
salted butter, melted

For the filling:

2/3 cup
(4 oz.) semisweet chocolate chips
1/2 cup
heavy whipping cream
2 pt.
pistachio ice cream
2 pt.
cherry ice cream

For the topping:

2 cups
sweetened whipped cream
1 cup
fresh cherries, pitted
1/4 cup
chopped shelled roasted pistachios
Shaved chocolate

Directions

1. Step 1For the crust: Preheat the oven to 325℉. Spray a 13-by-9-inch quarter-sheet pan with cooking spray and line with parchment paper.
2. Step 2In the work bowl of a food processor, add the pistachios and sugar and pulse until a few big pieces remain. Do not over process, or the mixture will turn into butter! Add the sugar cones and pulse until crushed, with a few rice-sized pieces remaining. Scrape the bottom and sides of the processor bowl. Add the butter and pulse until well combined.
3. Step 3Evenly press the mixture into the bottom and up the sides of the prepared pan. Bake until set and fragrant, 13 to 15 minutes. Allow the crust to cool completely in the pan on a wire rack.
4. Step 4For the filling: Place the chocolate into a medium heat-proof bowl. In a microwave-safe measuring cup, heat the heavy cream in the microwave in 15-second increments until steaming, 1 to 2 minutes. Pour the steaming cream over the chocolate. Allow the chocolate to sit for 2 minutes before stirring until smooth.
5. Step 5Pour the chocolate over the cooled crust, spreading evenly over the bottom. Freeze until solid, about 15 minutes.
6. Step 6Using a 1 ½ to 2 tablespoon cookie scoop, scoop the pistachio and cherry ice cream in an alternating pattern (if the ice cream is softening too fast to complete the pattern, put the ice cream and the sheet pan in the freezer until firm, then continue to scoop.) Freeze until solid, 2 hours.
7. Step 7For the topping: Top the sheet pan sundae with whipped cream, cherries, pistachios, and chocolate shavings.

Tip: Customize the sundae to everyone's tastes! Use different flavors of ice cream or change up the toppings for a personalized spin on a sheet pan ice cream sundae.

Tip: Use 2 ice cream scoops—one for pistachio ice cream and one for cherry ice cream—so that the flavors and colors stay separate!

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