Bumbleberry Pie Sundae Recipe #MyPlatinum

Sharing is caring!

I participated in a campaign on behalf of Mom Central Consulting for Cascade. I received a product sample to facilitate my review and a promotional item as a thank you for participating.

I’ve been talking about the Cascade Platinum pacs lately and how sparkly and clean they’re making my dishes. My dishes come out of the dishwasher so clean and I have to admit that they make MEAL time a little more special. There is something about a sparkling clean plate that makes a meal look even more delicious and I just can’t wait to toss those dirty dishes back in the dishwasher so they can come out sparkling clean again. Anyone else agree?

Ice Cream is a family favorite and a staple in our home. There’s something about a nice bowl of ice cream after a meal that finishes the day off right and I’m always looking for new ways to dress it up a little and give it some pizzazz. That’s why when I saw this Bumbleberry Pie Sundae by Gail Simmons I knew we had to try it and I had to share it with all of you. It’s tangy, juicy, and sweet all rolled into one and oh so delicious! The perfect dessert on a nice summer night and the family won’t be disappointed!

It’s also week 2 of the “My Platinum” instagram contest where you can submit images into the contest for chances to win Cascade and Kitchenaid products!

To win, users have to both register and upload a photo with the #MyPlatinum hashtag and tag @MyCascade.  Participants that have not registered will be disqualified from winning.

Each week will have a 6-day entry period where Instagram users can enter the contest with their #MyPlatinum Photo. Cascade will choose two weekly winners and one final grand prize winner after the entry period has ended. Please be sure to include both the #MyPlatinum hashtag and tag @MyCascade in your entries to the contest!

Make sure to visit Cascade on Facebook!

Bumbleberry Pie Sundae

3 cups plus 3/4 cup mixed berries, well washed and divided (any combination of strawberries hulled and quartered, blueberries, raspberries, blackberries halved)

4 tablespoons granulated sugar, divided

2 teaspoons fresh lemon juice

1 pinch coarse salt

1 cup heavy cream

1 pint vanilla ice cream

1 pint raspberry sorbet

6 graham crackers, crushed

2 tablespoons fresh lemon zest

1. In a medium saucepan heat one cup of mixed berries, 2 tablespoons sugar and lemon juice over medium heat, until the blueberries begin to burst and the other berries break down, about 10 minutes. Remove from off heat and stir in the pinch of salt.
2. Place half the berry mixture in a blender and puree until smooth. Return the sauce to the saucepan and stir well to combine with remaining fruit. Allow to cool slightly.
3. Meanwhile, in a medium bowl crush 3/4 cup of mixed berries with remaining 2 tablespoons sugar using a fork, until slightly chunky and loose. In a large bowl or stand mixer, using a balloon whisk or hand-held mixer, beat the cream at medium speed until soft peaks form. Gently fold the crushed berries into the whipped cream. Refrigerate until ready to serve.
4. To serve: spoon 2 tablespoons of the sauce into each of 6 parfait or rocks glasses. Top with a scoop of vanilla ice cream, a sprinkling of crushed graham crackers, and a pinch of lemon zest. Then add a scoop of the raspberry sorbet and another 2 tablespoons of the sauce. Top with a dollop of whipped cream and finish with a sprinkling of the graham crackers and another pinch of zest. Serve immediately.