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This recipe for a Red White and Blueberry Sundae is a watermelon loaded with three types of ice cream, homemade strawberry and blueberry sauces, marshmallow topping and the whole thing is finished off with whipped cream, sprinkles and chocolate covered strawberries. It's the perfect show stopper for the 4th of July!
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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. 
Course Dessert
Cuisine American
Keyword ice cream sundae, patriotic dessert
Prep Time 15 minutes
Cook Time 1 minute
Total Time 15 minutes
Servings 20
Calories 593kcal
Author Sara Welch

Ingredients

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

Instructions

  • For the strawberry sauce
  • 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.
  • For the blueberry sauce:
  • 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.
  • For the strawberries:
  • 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.
  • For the watermelon:
  • 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).
  • Pile up scoops of vanilla, strawberry and blueberry ice cream in the watermelon bowl (amount will vary depending on the size of your watermelon).
  • 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

Calories: 593kcal | Carbohydrates: 50g | Protein: 14g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 135mg | Sodium: 257mg | Potassium: 1380mg | Fiber: 6g | Sugar: 30g | Vitamin A: 4530IU | Vitamin C: 90.3mg | Calcium: 438mg | Iron: 2.1mg