Rainbow Sundae Cups Recipes

RAINBOWS AND UNICORNS SUNDAE

Steps:

• Add the white chocolate chips to a heatsafe bowl. Heat the cream in a saucepan until warm and bubbles begin to form around the edges. Pour the warmed cream over the chocolate chips in the bowl and allow it to sit for 2 minutes.
• Stir the mixture until smooth and divide between 2 small bowls. Color one bowl with a drop of red food coloring to turn the ganache red. Color the other bowl with a drop of blue food coloring to turn the ganache blue. Set the ganache aside while you make the sundae.
• Place the orange sherbet scoop in a glass ice cream dish or bowl followed the strawberry ice cream scoop. Add 2 Rainbow Crispy Treats on top. In the center of the bowl, use 2 spoons to dollop the marshmallow cream onto the ice cream. Nestle in 2 more Rainbow Crispy Treats.
• Spoon the gummy bears onto the marshmallow cream followed by the whipped cream. Top the whipped cream with the pearl sprinkles and the gold and silver dragee. Using a spoon, drizzle the red ganache over the whipped cream followed by the blue ganache. Top the sundae with a cherry!
• Thoroughly grease a straight-sided 9-inch square cake pan with butter.
• Melt the butter in a large, heavy-bottomed pot set over medium heat. Cook, swirling the butter around in the pot, until it foams and turns a medium golden brown, 3 to 4 minutes. Add the regular marshmallows and stir until they're completely melted. Add the salt and give it another stir.
• Remove the pot from the heat and pour in the cereal. Gently fold it into the marshmallow until well combined. Next, add the mini rainbow marshmallows and fold them into the mix. Some will melt, but some will remain whole; that is the way you want it.
• Turn the mixture into the buttered cake pan and press flat using a wooden spoon or spatula. Sprinkle with the rainbow sprinkles over the top while it is still warm. Let cool completely, about 20 minutes.
• When the crispy treats are cool, place the white chocolate in a heatproof bowl set over boiling water. Heat, stirring, until the chocolate is melted and completely smooth. Set aside for a minute to cool.
• Drizzle the white chocolate over the cooled crispy treats and let the chocolate set for 5 minutes. Cut into 1 1/2-inch squares.

SIX FOOT SUNDAE

Steps:

• Several hours before you're ready to assemble the sundae, portion out 12 scoops of each type of ice cream--vanilla, mint chip and strawberry--onto baking sheets (36 scoops total) and freeze them. This will make it much easier to handle.
• Line the guttering with heavy-duty aluminum foil.
• To assemble, place a layer of Dark Chocolate Brownie Bites in the bottom of the guttering. Top with the ice cream scoops and scatter over more brownie bites. Drizzle with Strawberry Sauce and Hot Fudge Sauce. Sprinkle with rainbow sprinkles. Squirt mounds of whipped cream across the sundae and top each mound with a cherry.
• Preheat the oven to 350 degrees F. Grease an 18-by-13-inch pan (half sheet pan) with cooking spray.
• In a medium-large saucepan, heat the butter and unsweetened chocolate over low heat, whisking occasionally, until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes.
• Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
• Pour the batter (it will be very thick!) into the prepared pan, spreading to even out the top. Bake for 30 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then cut into small squares.
• Place the strawberries, sugar, vanilla and lemon juice in a medium saucepan over medium-high heat. Bring to a gentle boil, stirring constantly, and cook until the strawberries are very soft, a good 5 minutes. Turn off the heat and use a potato masher to completely smush them to smithereens. Pour the mixture into a fine-mesh strainer placed over a bowl. Use a spoon to stir the fruit so the liquid is forced through. Continue until almost all of the liquid is in the bowl. Set the pulp aside.
• Skim as much foam off the sauce as you can. Pour the skimmed sauce back into the same saucepan, add 1/4 cup of the pulp back in and boil again for 3 minutes over medium-high heat. Skim off any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar. Refrigerate it to thicken and serve it cold.
• Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes.
• Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.

RAINBOW CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper baking cups. Stir together the flour, baking powder, baking soda, and salt in a large bowl. Whisk together the milk, vegetable oil, and vanilla extract in a separate bowl until evenly blended; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated.
• Divide the cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
• Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes.

COOKIE ICE CREAM SUNDAE CUPS

Steps:

• Lightly grease 18 muffin pan cups.
• Shape cookie dough into 18 balls.
• Press the cookie dough onto bottoms and spread to the sides of the muffin pan cups.
• Placw in preheated oven of 350 degrees.
• Bake 14 to 18 minutes or until golden.
• Let cool for 10 minutes, then transfer onto a wire rack.
• After cookie cups have cooled completely,top with about 1/3 cup of ice cream.
• Drizzle with ice cream topping.
• Add a dollop of whip cream and then sprinkles, finally top with a cherry.
• Watch the kids faces light up.
• Enjoy!

CHOCOLATE RAINBOW SUNDAE

Steps:

• Place ice cream in serving dish and top with remaining ingredients. Serve immediately.

RAINBOW SUNDAE CUPS

Steps:

• 1. Line 12 muffin cups with paper liners. Sprinkle crushed KELLOGG'S FROOT LOOPS cereal in bottom of each liner. Set aside. 2. Scoop ice cream into bowl soften and thoroughly blend in undiluted orange juice concentrate. Spoon ice cream into each muffin cup. Sprinkle tops with reserved whole cereal, lightly pressing cereal into ice cream. 3. Freeze until ready to serve. Do not remove paper liner eat from liner with spoon.NOTE: Sundae Cups are best when served same day. Before freezing, insert wooden stick into each Sundae Cup to create a fun ice cream treat on a stick.