Cantaloupe and Caramel Ice Cream Sundaes

Cantaloupe and ice cream combine to create a sweet and refreshing summer treat. Topped with luscious caramel sauce, chopped pecans, and crushed peanut brittle, it has the ideal combo of flavors and textures to satisfy any sweet tooth.

Course Dessert

Cuisine American

Keyword Cantaloupe Sundae, Ice Cream Sundae, Summer Desserts

Prep Time 5

Cook Time 0

Total Time 5

Servings serving

Calories 292kcal

Author Cara Harbstreet

Ingredients

1 cup fresh cantaloupe scooped with a melon baller or sliced into bite-sized pieces
1/2 cup vanilla ice cream
1 tbsp caramel sauce or syrup
1 tbsp chopped peanuts lightly salted and roasted
1 tbsp crushed peanut brittle approximate if using one piece per serving

Instructions

Pull the vanilla ice cream from the freezer to allow it to slightly thaw before scooping.
Wash and scrub the cantaloupe before slicing open and scooping out the seeds.
Use a melon baller or small spoon to scoop the cantaloupe into serving bowls. If using sliced cantaloupe, roughly chop into bite-sized pieces.
Follow the melon with small scoops of vanilla ice cream, layering or distributing the scoops for an appetizing arrangement in the bowl.
Roughly chop or crush the peanuts and peanut brittle into small pieces. Sprinkle on top of the cantaloupe and ice cream. Finish with a drizzle of caramel sauce and serve immediately.

Notes

Nutrition will vary depending on the brand of ice cream, caramel sauce, and peanut brittle. Adjust as needed for your individual nutrition needs.

Nutrition