Cranberry and Pistachio Ice-Cream Sundaes: A Festive Summer Treat

When the summer heat collides with festive cheer, there’s nothing better than a cool, indulgent treat to keep everyone smiling. Our Cranberry and Pistachio Ice-Cream Sundaes are the perfect dessert to delight your guests this Christmas and New Year. Featuring creamy pistachio ice-cream, decadent homemade chocolates, and buttery shortbread cookies stamped with festive cheer, this recipe has everything you need for a show-stopping dessert.

What’s more, this recipe is kid-friendly, making it an excellent way to get your little ones involved in the kitchen. From mixing ingredients to stamping cookies, these sundaes are as fun to make as they are to eat!

With this easy-to-follow recipe, you’ll create a dessert that’s not only delicious but also a beautiful centrepiece for any gathering. Plus, it’s made with a touch of love and a sprinkle of fun using We Might Be Tiny tools like our Stampies and Christmas Mini Poddies. Let’s dive into the recipe!

Ingredients

For the Ice-Cream:

• 150 g (1 cup) pistachios, lightly toasted
• 50 g (½ cup) monk fruit sweetener or organic sugar, powdered
• 100 ml (½ cup) milk
• 250 ml (1 cup) whipping cream
• 30 g (¼ cup) cranberries, roughly chopped

For the Chocolates:

• 80 g (1 cup) cocoa butter
• 50 ml (½ cup) maple syrup or honey
• 1 vanilla pod
• 60 g (⅔ cup) raw chocolate powder
• Handful of pistachios, roughly chopped
• Handful of cranberries, roughly chopped

For the Cookies:

• 300 g (2 cups) white spelt flour
• 1 tbsp raw cacao powder
• 125 g butter
• 45 ml (3 tbsp) maple syrup
• 1 egg, whisked

Method

Making the Ice-Cream:

1. Add the pistachios and powdered sugar to a high-speed food processor. Blitz until you achieve a fine flour-like consistency.
2. Add the milk and continue to mix until silky smooth. Scrape down the sides and blend again if needed.
3. In a separate bowl, whisk the pistachio mixture with the whipping cream until soft peaks form.
4. Transfer to a We Might Be Tiny bear cake mould or similar and freeze for at least 6 hours.

Crafting the Chocolates:

1. Melt the cocoa butter in a heatproof bowl over a pan of simmering water. Stir frequently.
2. Add the maple syrup (or honey) and vanilla pod, stirring well.
3. Remove from heat and mix in the chocolate powder until smooth.
4. Pour the chocolate mixture into the We Might Be Tiny Christmas Mini Poddies. Sprinkle the chopped pistachios and cranberries over the top.
5. Chill in the fridge for at least 1 hour until set. Store in the fridge until needed.

Baking the Cookies:

1. Preheat your oven to 160°C and line a baking tray with parchment paper.
2. Sift the flour and cacao powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
3. Add maple syrup and the whisked egg. Mix until a firm dough forms. Wrap in baking paper and chill in the fridge for 30 minutes.
4. Roll out the dough on a floured surface. Cut into shapes using cookie cutters and stamp designs with We Might Be Tiny Stampies.
5. Bake for 15–20 minutes or until golden. Let cool completely.

Assembling the Sundaes:

1. Remove the ice-cream from the freezer and blitz in a food processor for a few seconds to soften. Stir through the chopped cranberries.
2. Serve the ice-cream in We Might Be Tiny muffin cups.
3. Top each sundae with a homemade chocolate and a stamped cookie for a festive flourish.

Alternative Toppings to Try

Looking to mix things up? Here are some fun alternatives:

• Fresh Fruit: Add a summery twist with fresh raspberries, strawberries, or kiwi slices.
• Crushed Candy Canes: Sprinkle over the sundaes for a peppermint festive crunch.
• Caramel Drizzle: A swirl of caramel sauce pairs beautifully with the pistachio and cranberry flavours.
• Edible Glitter or Sprinkles: Add a touch of sparkle to your sundaes for extra magic.
• Crushed Nuts or Granola: For a bit of texture and crunch, try almonds, hazelnuts, or granola clusters.

Ways to Get Kids Involved

One of the joys of making these sundaes is that the whole family can pitch in. Here’s how you can get your little ones involved:

• Stamp the Cookies: Kids will love using We Might Be Tiny Stampies to create their favourite festive characters on the cookies.
• Decorate the Chocolates: Let them sprinkle the chopped cranberries and pistachios into the chocolate moulds.
• Mix the Ice-Cream: Older kids can help mix the pistachio cream and whipping cream.
• Assemble the Sundaes: Give each child their own We Might Be Tiny muffin cup and let them assemble their sundae with the toppings of their choice.

Tips for the Perfect Sundae

• Toast the pistachios lightly before blending for extra depth of flavour.
• Involve kids early in the process to make them more excited about eating the final result.
• Use leftover chocolates and cookies as standalone treats for guests.

Why This Recipe is Perfect for Summer

This Cranberry and Pistachio Ice-Cream Sundae combines the best of summer and Christmas. The creamy pistachio ice-cream cools you down, while the festive chocolates and cookies add that magical holiday touch. Plus, making this dessert together as a family adds even more holiday spirit to your celebrations.

Make your holiday celebrations even more special by serving these sundaes in We Might Be Tiny tableware. Designed to be fun, functional, and stylish, they bring extra charm to every meal or dessert.

Get creative, get festive, and most importantly, enjoy every moment of making and eating these sundaes with your loved ones!

Stay tuned for more summer-inspired recipes in this series.

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