Ice cream is yummy, but Dad’s special day calls for a truly sensational sundae. Gale Gand, renowned pastry chef and mother of three, has partnered with Breyers to put a creative twist on the classic ice cream sundae.

These recipes take a simple sundae into a whole new dimension of delight.

Yield:

• 4 servings
• Prep Time: 30 minutes
• Freeze Time: 30 minutes

What You Need:

• 12 small scoops Rocky Road ice cream
• 1 cup chocolate sandwich cookie crumbs
• 2 cups strawberries, trimmed
• 2 tablespoons sugar
• 1 cup Natural Vanilla ice cream, divided
• 2 store-bought shortbread cookies, crushed

Step 1

Freeze plate 30 minutes. For meatballs, arrange Rocky Road ice cream scoops on chilled plate. Place chocolate cookie crumbs on another plate. Roll scoops, one at a time, in cookie crumbs, then return to chilled plate until ready to serve.

Step 2

For sauce, mash strawberries with sugar in medium bowl using potato masher or fork to make chunky sauce. Stir in additional sugar if desired.

Step 3

To build sundaes, press vanilla ice cream through potato ricer* into 4 dessert bowls for spaghetti. Top each with 3 meatballs, then sauce. Top with crushed shortbread cookie cheese. Serve with a fork!

*If a potato ricer is not available, simply scoop ice cream into bowls.