Raspberry Pistachio Ice Cream Sundae // Print (Em) Shop

It was in the process of making this triumph of an ice cream sundae, I realized something. I freakin' love making ice creams sundaes. Ice cream by itself is a masterpiece, adding great flavors + textures on top of that is just plain fun.

Like many young kids in my neighborhood growing up, an ice cream sundae meant a trip to Friendly's. Sadly our local Friendly's is now a sushi restaurant, but some of my earliest ice cream memories were at that restaurant. They had this sundae called the Monster Mash which was my go-to. You were supposed to have mint chip ice cream as the base, but I would always substitute black raspberry, my favorite! Then they would combine all sorts of candies to make the face of a little, adorable monster. Early on I learned that with ice cream there were no rules.

But for easter there seems to be some rules. Frilly cakes, bunny-shaped that + chocolate filled plastic eggs--so I wanted to create something that looked like Easter without being so....Easter? A raspberry pistachio ice cream sundae, that's how!

Conveniently this is one of my favorite ice cream sundae combos too. So let's get building this sundae, alright?

Start with your base, a few scoops of pistachio ice cream.

Then add ~ 1 tablespoon of pumpkin seeds. You can toast these guys, but it's not necessary.

Next add lots of fresh raspberries. The more the merrier here.

This is the funky part, chia seeds! I love how they mimic the texture of raspberry seeds + they provide a bit of crunch. 1/4 a tablespoon of these is good.

And now it's time for even more crunch + flavor--freeze-dried raspberries!

These guys are really fragile, but that's ok because all you have to do is put a handful in a ziplock bag. Then you smash (em)! The raspberries turn into a bright, slightly sour powder.