How to Make a Flower Pot Ice Cream Sundae

Flower-Pot-Ice-Cream-SundaeThis tiny treat is just plain cute and got me thinking about the slice of leftover chocolate cake in the freezer. Honestly, you cannot screw this up. For example, chunks of frozen frosting on my cake became corks for plugging the flower pot drain holes.  I smashed up the rest of the cake for the “dirt.”  Being as we are DINKs (Double Income, No Kids) I added a grownup splash of Kahlua to soften the ice cream.   Larry thought the overall concept was weird, yet he still enjoyed his flower pot.

Flower Pot Ice Cream Sundae

Instructions are per sundae, make as many as you wish.

  • Equipment per sundae:  1 small 3-inch clean clay flower pot, 1 plastic straw
  • Ingredients per sundae:  your favorite ice cream (about 1 cup), plus for the “dirt” either a slice of chocolate cake, a couple of brownies or about 4 chocolate sandwich cookies with the middle frosting removed (or eaten)
  • Options: 1 Tbsp. Kahlua, 1 Tbsp. chocolate chips, 1 Tbsp. chopped nuts

Wash out the flower pot.  Using a hunk of frozen frosting or one sandwich cookie half, seal the drain hole at the pot bottom.

Crush up cake, brownies or chocolate cookies, reserve about 1/4 cup for the top “dirt.”  Press the remaining in the bottom of the pot.  Place in the freezer to set.

In a medium bowl, soften the ice cream.   Add any optional ingredients (Kahlua, chocolate chips, nuts) and blend with a spoon until smooth.   Spread the ice cream layer into the pot.  Insert the plastic straw in the middle of the ice cream, cut off top to leave about 1-inch.  Place back in freezer to set (about 15 minutes).

Once ice cream is firm, spread the top layer of “dirt” in the pot.  Refreeze.  When ready to serve, add a fresh flower and a few leaves.  Enjoy!

Related Posts Plugin for WordPress, Blogger...

{ 14 comments… read them below or add one }

1 Heidi Kelly June 30, 2010 at 6:15 pm

What a brilliant idea!! We are gluten-free, dairy-free and dye-free so this is PERFECT for kiddos with dietary restrictions as the ingredients are easily “tweakable!” Thank you for sharing! 😀

2 Joe April 16, 2010 at 4:27 pm

Hide a gummy worm in there. 🙂

3 Cathy Quick April 12, 2010 at 8:32 pm

I find this concept adorable but I feel like it is quite important for me to add this:
I’m a sculptor and I often work with the same clay that is used for these clay pots. I know that there is a small lead content to them, thats why the clay is not used for food. The lead content can change from pot to pot and I’m worried about the possibility of a child having a treat from it and possibly getting sick.

The clay is cute, but I strongly suggest switching to a plastic pot or using a plastic liner for it.

4 Richard April 4, 2010 at 6:26 am

What a great idea, will give it a try!

5 EdaBy February 16, 2010 at 2:30 am

Beautifully and apparently tasty. Thank you.

6 Scott January 6, 2010 at 4:41 pm

Might I suggest some edible flowers and maybe some mint leaves?

7 ABowlOfMush August 22, 2009 at 9:31 am

This is just the cutest thing!!

8 oneordinaryday July 17, 2009 at 2:00 pm

I do the “dirt cups” in flower pots, but I’ve never thought of making an ice cream version. Very fun and creative!

9 Jen @ MaplenCornbread July 16, 2009 at 8:04 pm

SO cute!!!!!!!!!!!!

10 Nurit - 1 family. friendly. food. July 16, 2009 at 12:38 pm

I made something very similar to this for my son’s birthday just a few months ago. But the PW def takes it to the next level with her flower strategy.
Very nice!
I loved your grown-up touches of the recipe 😉

11 Melissa Houle June 22, 2009 at 10:51 pm

I love this idea! I should do this for my mom’s birthday in August–she’s an ardent gardener and I can almost hear hear squeal of delight all ready.

12 justalittlepiece June 17, 2009 at 9:16 am

A dirt cake but grown-up!

13 Cathe Olson June 15, 2009 at 8:59 pm

What a clever idea. I’m going to do that for our next party.

14 sheriwetherell June 15, 2009 at 9:41 am

This is absolutely adorable!! I’d love for you to add it as a recipe on Foodista! Love the photo 🙂


VP Editorial at Foodista

Leave a Comment

Previous post:

Next post: