Ice Cream Sundae w/ Rockmelon Jam
I was a very simple kid. If something was both colorful and chock-full of sugar, I wanted it.
On occasional outings to the diner, I would marvel at the grandiose spectacle of the ice cream sundae where generous scoops of ice cream were drowned in a vibrant strawberry sauce and drizzled with chocolate syrup. To finish it off: A Mount Everest sized mountain of whipped cream that was dotted with rainbow sprinkles to form the ultimate throne for a maraschino cherry. All of this would eventually melt into a pool of saccharine sludge as unsurprisingly a small child could only handle so much of an overindulgent dessert whose most prominent flavors were high fructose corn syrup and artificial flavorings.
Cut to a future where I am not as impressionable by bright color palettes and we present to you a dessert with less food dye and artificial additives and more flavor and crunch. We’ve substituted a rich dairy ice cream with a coconut vanilla sorbet for a lighter, icy base and paired this with our rockmelon jam that is delicately sweet, yet has a spicy kick thanks to the addition of Sichuan peppers. We opted to top our sundae instead with potato crisps for a salty crunch.
The result is sweet, spicy, salty and crunchy. A delicious recipe for everyone - even a simple kid.
Buy our Rockmelon Jam by clicking here.
PREP TIME: 5 minutes, COOK TIME: N/A, SERVES: N/A
- Coconut vanilla sorbet
- Furrmien Rockmelon Jam
- A few potato crisps
- Scoop your preferred sorbet, sherbet, ice cream, frozen yogurt, or whatever you are feeling or currently have in the back of your freezer.
- Add a couple spoonfuls of rockmelon jam.
- Top with potato crisps or puffed grains like rice.