Thanksgiving Leftovers: Autumn Sundaes
Happy Thanksgiving everyone! I hope you’re all able to enjoy the day with good food and not too much stress. 🙂 I’ve chosen to share this recipe with you today because I feel like it’s an easy dessert alternative to pie (who these animals are that don’t like pie I don’t know, but I hear they’re out there). I wanted to think of a dessert that used cranberry sauce and had the flavors of fall. This sundae definitely fits the bill!
Let’s get to the sundae!
We’ll start with the ice cream. If you can find cinnamon ice cream at your local grocery store you can buy that. Ours didn’t sell it so I “made” my own. Let the vanilla ice cream sit at room temperature for 10-15 minutes, or until it’s softened. Dump the ice cream and cinnamon in a stand mixer with a paddle attachment and mix until the cinnamon is completely swirled throughout the ice cream. If you don’t have a stand mixer, you can also do this by hand. Put the ice cream back in the freezer to firm up.
Now onto the cranberry sauce. Put it in a small saucepan over medium heat. Once it starts to bubble, stir in the vanilla extract. Turn it to low to keep warm while you make the whipped cream.
Whip the heavy cream in a stand mixer on high until soft peaks form. Next add the powdered mixture and whip until stiff peaks form. Now you want to add in the orange zest. You can also make the whipped cream ahead of time and keep it in the fridge until it’s time for dessert, it’ll stay fresh for up to 2 days.
Now you’re ready to assemble the sundaes! Scoop the cinnamon ice cream in a bowl or sundae dish and top with the warm cranberry sauce.
Dollop on the whipped cream and sprinkle some pecans on top. If that doesn’t taste like autumn, I don’t know what does!
Happy Thanksgiving everyone- I am truly thankful to all of you for reading. 🙂
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Ingredients
- 1/2 gallon vanilla ice cream
- 1 teaspoon cinnamon
- 1 cup cranberry sauce
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- zest of 1 large orange
- 2 tablespoons powdered sugar
- 1/2 cup toasted pecans, chopped
Instructions
- Let the vanilla ice cream sit at room temperature for 10-15 minutes, or until it's softened. Dump the ice cream and cinnamon in a stand mixer with a paddle attachment and mix until the cinnamon is completely swirled throughout the ice cream.
- Put the ice cream back in the freezer to firm up.
- Cook or reheat the cranberry sauce in a small saucepan over medium heat. Once it's starts to bubble, stir in the vanilla extract. Reduce heat to low to keep warm while you make the whipped cream.
- Whip the heavy cream in a stand mixer on high until soft peaks form. Add the powdered mixture and whip until stiff peaks form. Add in the orange zest.
- Scoop the cinnamon ice cream in a bowl or sundae dish and top with the warm cranberry sauce. Dollop on the whipped cream and sprinkle some pecans on top.