Dee Dee's Sorbet Sundae Recipe

Soften Sorbet

Remove sorbet from freezer and let sit at room temperature for 5–8 minutes until scoopable but still firm. Stir in 1 tablespoon lemon juice to brighten flavor, then return to freezer briefly if it becomes too soft while preparing other components.

Combine 2 cups mixed berries, 3 tablespoons sugar, 2 tablespoons orange juice and 1 teaspoon lemon zest in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally. As it simmers, use the back of a spoon to lightly crush some berries so the compote has both jammy and whole-berry texture. Cook 6–8 minutes until berries are softened and sauce has thickened slightly.

Remove from heat and stir in 1/2 teaspoon vanilla extract. Taste and adjust sweetness with up to 1 tablespoon more sugar if desired. Cool to warm or room temperature; compote will thicken more as it cools.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Make flax egg: whisk 1 tablespoon flaxseed meal with 3 tablespoons warm water and let sit 5 minutes until gelatinous.

In a medium bowl, whisk together 1 1/4 cups gluten-free rolled oats, 3/4 cup gluten-free all-purpose flour, 1/4 cup almond flour, 1/2 cup coconut sugar, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon sea salt until evenly combined.

In a small bowl combine the flax egg, 1/4 cup melted coconut oil, 2 tablespoons maple syrup and 1/2 teaspoon vanilla extract. Whisk to combine.

Pour wet ingredients into dry ingredients and stir until a sticky dough forms. Fold in 1/2 cup dairy-free chocolate chips. If dough is too dry, add 1–2 tablespoons water or non-dairy milk; if too wet, add 1–2 tablespoons oats or flour.

Portion dough into 6 equal mounds (about 2 tablespoons each) on prepared sheet. Flatten slightly into cookie shapes (these will not spread much).

Bake 10–12 minutes until edges are set and tops are lightly golden. Remove from oven and let cool on sheet 10 minutes, then transfer to a rack to cool completely. Cookies will firm as they cool.

Warm the cooled cookies briefly if desired: place cookie on a plate and microwave 6–8 seconds to soften—optional for a warm contrast with sorbet.

Scoop 3 generous scoops (about 1/2 cup each) of the prepared sorbet into a chilled sundae bowl or glass. Spoon 3–4 tablespoons of the fruit compote over and around the sorbet.

Crumble one oatmeal chocolate chip cookie into large pieces and tuck pieces around sorbet and compote. Alternatively, place a whole cookie on the side or gently press half into the sorbet as a garnish.

Top with optional 2 tablespoons vegan whipped cream, sprinkle 2 tablespoons toasted sliced almonds, and finish with 4 fresh mint leaves for color.

Serve immediately so sorbet retains texture.