Wednesday is officially SUNDAE DAY, which is confusing in itself. Imagine though if Sunday was actually Sundae Day, we could be here forever trying to explain it. In any case, we’re talking ice cream, fruit, marshmallows, chocolate, in fact pretty much anything you fancy could go into a Sundae.

For Sundaes, it’s all about the building and layering that matters, best of all though, there is no cooking. These little glasses of heaven have all the pleasure with very little effort and energy. You just need your soft ice cream, your toppings, as well as a soft ice cream scooper. The ice cream must be scooped.

So what can we tell you about a Sundae? first of all they are fairly sweet (incredibly sweet really). A favourite is delicious chocolate and marshmallow. But for us here in the office, it has to be a strawberry sundae.

And there’s some history behind them too.

Soda fountain owner, Ed Berners of Two Rivers, Wisconsin is reputed to have invented the first ice cream sundae in 1881. Berners’s customer George Hallauer requested that Berners serve him a dish of ice cream topped with the syrup used for sodas. Berner liked the dish and added it to his regular menu, charging a nickel (about 4p nowadays).

And then the sundae wars began. George Giffy, a competing soda fountain owner from nearby Manitowoc, Wisconsin felt he had to serve the same syrupy concoction as Ed. However, Giffy felt that a nickel was too cheap and decided to only serve the dish on Sundays, which soon became the name of the dish – the “Ice Cream Sunday.” Once Giffy realised that he was making good money from the “Ice Cream Sunday” he changed the name to the “Ice Cream Sundae” and served it daily.

The ice cream sundae could also have been invented by Chester Platt, owner of the Platt & Colt’s drugstore in 1893. Platt prepared a dish of vanilla ice cream for the Reverend John Scott on a Sunday. Chester Platt spiced up the ice cream with cherry syrup and a candied cherry. Reverend Scott named the dish after the day. An advertisement for “Cherry Sunday” served at the Platt & Colt’s drugstore has helped document this claim.

“CHERRY SUNDAY – A new 10 cent Ice Cream Specialty. Served only at Platt & Colt’s. Famous day and night Soda fountain.”

All that aside we just know they are blooming delicious and like pancakes on a Tuesday, we reckon a Sundae needs to be enjoyed on its official day – Wednesday. So grab your scoop, get all your favourite toppings, and of course a massive dollop of ice cream, and enjoy a few of our suggestions. If you don’t want to make, we do of course have some of the best Ice Cream Parlours around here in South Wales.

  • CAFFE SIDOLI’S – Bethcar Street in Ebbw Vale & Bridgend Designer Outlet. Award-winning ice cream with an Italian heritage
  • PIETRO’S – The Esplanade in Porthcawl. Serving real Italian ice cream.
  • FECCI’S – Lower Frog Street in Tenby. Ice cream, lashings of cream a flake and wafer. Sounds perfect.
  • CADWALADERS – Mermaid Quay in Cardiff Bay. Serving ice cream since 1927.
  • FORTES – Mumbles Road in Mumbles. Vodka and Red Bull, Strongbow Dark Fruits and Gin and Elderflower, in your ice cream.
  • LLANFAES DAIRY – Bridge Street in Brecon. More than 90 flavours to choose from, and a range for vegetarians and vegans.


Let’s start off with something really simple but totally delicious. This is all about the ingredients and the method needs no explanation. You simply put them in your favourite glass in true Eton Mess style.

  • Vanilla ice cream
  • Strawberry ice cream
  • Fresh, chopped strawberries (rest in sugar and balsamic vinegar before using)
  • Fresh mint
  • Whipped cream
  • Meringue piece


We had to include a traditional banana split so here is a little twist on the original.

This is simple yet tasty, and is guaranteed to take you right back to your childhood. Why not make one for the kids, they’ll love it.

  • 37g sweetened shredded coconut
  • 55g butter, cubed
  • 1 can (8-1/2 ounces) sliced peaches, drained
  • 43g brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 small firm bananas, halved lengthwise
  • 2 scoops each vanilla, chocolate and strawberry ice cream
  • 4 cherries with stems

In a pan over medium-high heat, brown coconut in butter. Remove coconut with a slotted spoon and set aside. Add peaches, brown sugar and cinnamon to pan; cook and stir over low heat for 8-10 minutes or until heated through. Meanwhile, place bananas in two shallow bowls. Top with ice cream. Spoon peach sauce over ice cream; sprinkle with toasted coconut. Garnish with cherries.


No don’t go turning your nose up at this, it is absolutely heaven. Cassie Best put this together and it is the mix of sweet and salty that makes it so damn good.

Just think of everything American for breakfast – pancakes, maple syrup and crispy bacon.


  • 8 peanut butter cookies (just buy them)
  • vanilla ice cream, to serve
  • 50g salted peanuts, roughly chopped

For the candied bacon

  • 4 rashers smoked streaky bacon
  • 2 tbsp maple syrup or clear honey

For the blueberry compote

  • 300g blueberries
  • 100g golden caster sugar
  • juice half a lemon

First, make the candied bacon. Heat oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment, lay out the rashers of bacon, then cover with another sheet of parchment and another baking tray to make the bacon flat. Cook for 20 mins until crisp, then remove the top tray and sheet of parchment. Brush with half the maple syrup and continue cooking for 5 mins more, turning over halfway through cooking and brushing with more syrup. Leave to cool on a wire rack, bending the rashers into an ‘S’ shape while still warm and malleable.

For the blueberry compote, put 200g of the blueberries in a saucepan with the sugar and lemon juice. Bring to a fast simmer. Bubble for 5 mins until the berries pop and turn saucy and syrupy, then throw in the remaining blueberries and cook for 1-2 mins more. Remove from the heat and set aside to cool. Can be made ahead and chilled for up to 3 days.

To assemble the sundaes, spoon a little compote into the bottom of 4 sundae glasses. Add a crumbled cookie, scoops of ice cream and some peanuts to each glass. Repeat the layers once more, then top with a piece of crispy candied bacon.

If you want an alternative, how about a maple chocolates sundae with the bacon……

We have to finsih with this video. Insider took at look at Eddie’s Sweet Shop which has been a staple in the Queens borough of New York City since 1925. Though it has gone through several owners, it still remains true to its roots and serves some of the best sundaes the city has to offer. It’s known for its signature ice cream sundaes, which are piled high with fudge, whipped cream, and a cherry on top.

Taryn Varricchio headed to Eddie’s to see why this ice cream shop has stood the test of time. If this doesn’t make you want to visit New York, then nothing will.


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