Sheet Pan Ice Cream Sundae Recipe

This Sheet Pan Ice Cream Sundae is a fun, shareable dessert featuring a pistachio and chocolate sugar cone crust, a layer of chocolate ganache, and scoops of pistachio and cherry ice cream, topped with whipped cream, fresh cherries, pistachios, and chocolate shavings. Ready in about 3 hours (including freezing), it’s perfect for parties or summer gatherings.

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Sheet Pan Ice Cream Sundae Recipe 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

How To Make Sheet Pan Ice Cream Sundae

1. Prepare the Crust: Preheat the oven to 325°F (165°C/gas 3). Spray a 13×9-inch quarter-sheet pan with cooking spray and line with parchment paper.
2. Process the Crust: In a food processor, pulse pistachios and sugar until a few large pieces remain (avoid overprocessing into butter). Add broken chocolate sugar cones and pulse until crushed into rice-sized pieces. Scrape the bowl, add melted butter, and pulse until combined.
3. Bake the Crust: Press the mixture evenly into the bottom and up the sides of the prepared pan. Bake for 13–15 minutes until set and fragrant. Cool completely in the pan on a wire rack.
4. Make the Chocolate Layer: Place semisweet chocolate chips in a medium heat-proof bowl. In a microwave-safe measuring cup, heat heavy cream in 15-second increments until steaming, about 1–2 minutes. Pour over chocolate, let sit for 2 minutes, then stir until smooth. Pour over the cooled crust, spreading evenly. Freeze until solid, about 15 minutes.
5. Add Ice Cream: Using a 1 1/2 to 2 Tbsp. cookie scoop, scoop pistachio and cherry ice cream in an alternating pattern over the chocolate layer. If the ice cream softens too much, freeze both the ice cream and pan briefly to firm up, then continue scooping. Freeze until solid, about 2 hours.
6. Add Toppings: Spread or dollop sweetened whipped cream over the ice cream. Top with pitted fresh cherries, chopped roasted pistachios, and shaved chocolate.
7. Serve: Serve immediately, scooping or cutting into portions, or return to the freezer until ready to serve.

Recipe Tips

• Why use two scoops? Separate scoops for pistachio and cherry ice cream keep flavors and colors distinct, as noted in the recipe tip.
• Can I customize the ice cream flavors? Yes, use any flavors like vanilla, chocolate, or strawberry for a personalized twist, as suggested in the recipe tip.
• How do I prevent the crust from sticking? Line the pan with parchment and ensure the crust is evenly coated with butter to release easily.
• Can I make this ahead? Assemble up to 2 days ahead, cover tightly, and freeze. Add whipped cream and toppings just before serving to maintain freshness.

What To Serve With Sheet Pan Ice Cream Sundae

This dessert pairs wonderfully with:

• A hot cup of coffee or espresso to balance the sweetness
• Fresh fruit salad for a lighter complement
• Sparkling water or lemonade for a refreshing drink

How To Store Sheet Pan Ice Cream Sundae

Refrigerate: Not recommended due to the ice cream; store in the freezer instead.
Freeze: Cover tightly with plastic wrap or foil and store in the freezer for up to 1 week. Add whipped cream and fresh toppings just before serving to avoid sogginess.

Sheet Pan Ice Cream Sundae Nutrition Facts

Serving: 1 portion (1/12th of recipe)

• Calories: ~450 kcal
• Carbohydrates: ~50g
• Protein: ~7g
• Fat: ~25g
• Saturated Fat: ~14g
• Sugar: ~35g
• Fiber: ~3g

Nutrition information is estimated and may vary based on ingredients and preparation methods used.

FAQs

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