10 minute Sundae

Welcome Back to Easy Desserts,

We’re in July so you know what that means ... Ice Cream Post!  I’ve been looking forward to sharing this month’s blog post with you.  It’s going to be a lot of fun and a quick recipe to make.  Best of all, this Ice Cream recipe is so easy to do a 5-year-old can do it ... speaking of 5 year-olds I thought I’d let my Munchkin take over and make this month’s dessert.  We’ll be making 10-minute Ice Cream Sundaes and placing them inside SupaCute’s La Pelle cups.

One Tuesday, after my day job finished for the day, my Mom picked me up from work to go shopping.  A short drive later we enter the store to shop.  Munchkin picks out his cart and climbs in.

“Auntie, what are we buying?”
“Things for my July blog post.”
“Can I help?”
“Absolutely, I was going to let you make all of the desserts with little to no help.”

After we got our supplies it was time to head home and await a weekend when my Munchkin could visit and make Ice Cream.  Needless to say, the moment my brother got home my Munchkin was already for a visit, with his suitcase packed he told his dad when he walked in.
“Daddy, I wanna go home with Aunty.”
“Why do you want to go with her?”
“We are going to make Ice Cream.”
“Oh is that so?”
“Yes, Aunty said I could make it, by shaking a baggie.”
“Maybe another night when Aunty and Grandpa don’t have to work in the morning.”
I smiled and told him “That’s a good idea since Aunty goes to bed before you during the week.”
“But I wanna make Ice Cream.”

US Ice Cream History:

The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato", and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream.  Products that do not meet the criteria to be called ice cream are labeled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants.

An early reference to ice cream given by the Oxford English Dictionary is from 1744, reprinted in a magazine in 1877.  Among the varieties was some fine ice cream, which, with the strawberries and milk.

The 1751 edition of The Art of Cookery made Plain and Easy by Hannah Glasse features a recipe for ice cream.

To make Ice Cream:
Set it [the cream] into the larger Bason.
Fill it with Ice, and a Handful of Salt.

 The year 1768 saw the publication of L'Art de Bien Faire les Glaces d'Office by M. Emy, a cookbook devoted entirely to recipes for flavored ices and ice cream.

Quaker colonists introduced ice cream to the United States, bringing their ice cream recipes with them. Confectioners sold ice cream at their shops in New York and other cities during the colonial era.  Records, kept by a merchant from Catham street, New York, show George Washington spent approximately $200 on ice cream in the summer of 1790. The same records show president Thomas Jefferson having an 18 step recipe for ice cream.  First Lady Dolley Madison, the wife of U.S. President James Madison, served ice cream at her husband's Inaugural Ball in 1813.


photo credit: https://www.alpaco.co.za/

The most popular flavors of ice cream in North America are vanilla and chocolate

Expansion in popularity -

Ice cream soda was invented in the 1870s, adding to ice cream's popularity. The invention of this cold treat is attributed to American Robert Green in 1874, although there is no conclusive evidence to prove his claim.

The ice cream sundae originated in the late 19th century. Several men claimed to have created the first sundae, but there is no conclusive evidence to support any of their stories. Some sources say that the sundae was invented to circumvent blue laws, which forbade serving sodas on Sunday. Towns claiming to be the birthplace of the sundae include Buffalo, Two Rivers, Ithaca, and Evanston. Both the ice cream cone and banana split became popular in the early 20th century.

The first mention of the cone being used as an edible receptacle for the ice cream is in Mrs. A.B. Marshall's Book of Cookery of 1888. Her recipe for "Cornet with Cream" said that "the cornets were made with almonds and baked in the oven, not pressed between irons".  The ice cream cone was popularized in the USA at the 1904 World's Fair in St. Louis, MO.

The history of ice cream in the 20th century is one of great change and increases in availability and popularity. In the United States in the early 20th century, the ice cream soda was a popular treat at the soda shop, the soda fountain, and the ice cream parlor. During the American Prohibition, the soda fountain to some extent replaced the outlawed alcohol establishments such as bars and saloons.


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One important development in the 20th century was the introduction of soft ice cream, which has more air mixed in thereby reducing costs. It made possible the soft ice cream machine in which a cone is filled beneath a spigot on order. In the United States, Dairy Queen, Carvel, and Tastee-Freez pioneered in establishing chains of soft-serve ice cream outlets while Baskin-Robbins became worldwide chain later.

Technological innovations such as these have introduced various food additives into ice cream, the notable one being the stabilizing agent gluten, to which some people have an intolerance. Recent awareness of this issue has prompted a number of manufacturers to start producing gluten-free ice cream.


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The 1980s saw thicker ice creams being sold as "premium" and "super-premium" varieties under brands such as Ben & Jerry's, Chocolate Shoppe Ice Cream Company and Häagen-Dazs.  During this time other ice cream parlors’ started using cold marble slabs for their ice cream and would mix in different types of candy treats and fruit such as Cold Stone Creamery and Marble Slab Creamery.


What You’ll Need:

1 gallon baggy
1 quart baggy
1 cup milk
1 tablespoon sugar
1⁄2 teaspoon vanilla
1⁄3 cup salt
Ice, preferably cubed not crushed
chocolate syrup (or whatever type of syrup you like)
chopped (pea)nuts
maraschino cherries


Ice Cream Layer:

Pour the milk, sugar, and vanilla into quart sized baggy.
Fill the gallon-sized baggy 3/4 full of ice, then add the salt to the ice.
Place the quart sized baggy inside the gallon sized baggy and close the seal. Make sure you close them both tightly.  Now shake the bag good and hard for 5-7 minutes.  Spoon out the Ice Cream and scoop it into the cups  

Helpful Hint:    Rinse the quart sized baggy off with cold water before opening to keep the salt water from getting into your ice cream.


Topping(s) Layer:

What you use here will affect the finishing touches layer.  You can use chocolate syrup or hot fudge; however, if chocolate isn’t your thing you can use caramel, butterscotch, strawberry syrups too.   Feel free to add the nut and/or sprinkles to add some crunch to you Ice Cream.


Finishing Touches, a Cherry on Top:

Finish with a maraschino cherry! 
Note: for self, hurry to take the picture before someone’s little hand comes in.


Enjoy these treats the day you make them.


Happy National Sundae Day! (July 25th)


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Until next time …

Dessert Girlie

July 26, 2018 by Monique Moussan
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Greg said:

Great ideas and food -

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