thepioneerwoman
Sheet Pan Ice Cream Sundae
This sheet pan spumoni ice cream sundae recipe sports a chocolate sugar cone and pistachio crust, chocolate ganache, and cherry and pistachio ice cream.
👥 8 Servings⏱️ Prep & Cook: 3h⏳ Prep: 15 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●food processor
- ●measuring cup
- ●microwave
📝 Preparation Steps
1
For the crust: Preheat the oven to 325℉. Spray a 13-by-9-inch quarter-sheet pan with cooking spray and line with parchment paper.
Cooking spray
2
In 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
Evenly 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
For 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
Pour the chocolate over the cooled crust, spreading evenly over the bottom. Freeze until solid, about ⏱️ 15 minutes.
6
Using 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
For the topping: Top the sheet pan sundae with whipped cream, cherries, pistachios, and chocolate shavings.
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