Mixed Ice Cream Recipe

Soften ice cream slightly

Remove the three tubs (vanilla, chocolate, strawberry) from the freezer and let sit at room temperature for 3–5 minutes until slightly softened but not melted — this makes scooping smooth, about a spreadable firm texture.

If using fresh strawberries for garnish, rinse, hull, and slice them now. Place chocolate sauce and whipped cream in small bowls or dispensers for easy topping.

Set out 4 serving bowls or sundae glasses. If you prefer cold bowls, place them in the freezer for 5–10 minutes before assembling.

Scoop layers

Using an ice cream scoop or large spoon, place one generous scoop (about 1/2 cup) of vanilla ice cream into each serving bowl (total about 2 cups used for 4 servings). Then add one scoop of chocolate ice cream on top or beside the vanilla in each bowl. Finally add one scoop of strawberry ice cream so each bowl has one scoop of each flavor (3 scoops per bowl, approximately 1 1/2 cups total per serving).

Arrange attractively

Slightly press scoops together so they nestle, or arrange them side-by-side for a tri-color presentation. Wipe any drips from the rim for a clean presentation.

If desired, pipe or spoon about 2 tablespoons whipped cream on each serving (use roughly 1 cup total for 4 servings).

Drizzle about 1 tablespoon chocolate sauce over each sundae, or to taste.

Sprinkle chopped nuts (about 1/2 tablespoon per serving) over the top, add 1–2 sliced fresh strawberries per bowl and finish with a maraschino cherry on each if using.

Serve immediately. If not serving right away, return partially assembled bowls to the freezer for up to 20 minutes to keep shape, then add delicate toppings (whipped cream, fresh fruit, cherry) just before serving.