Food Recipes Honeydew and Blackberry Ice Cream Sundaes Be the first to rate & review! These gorgeous, fruit-forward ice cream sundaes are both impressive and delicious. By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Published on July 09, 2021 Rate PRINT Share Hands On Time: 20 mins Total Time: 35 mins Servings: 6 Sure, you could top vanilla ice cream with chocolate sauce and a cherry, but why not try a reinvention of a summer sundae with this recipe? You'll start by stirring together a sesame-almond brittle that's infused with honey, and then nestle scoops of blackberry ice cream with honeydew melon. Topped with shards of the sweet brittle and a sprinkle of sea salt, the result is sophisticated and unexpectedly delicious. If you can't find blackberry ice cream, peach would work well with this combination, too. Ingredients ¾ cup granulated sugar ¼ cup honey ⅛ teaspoon kosher salt 1 cup sesame seeds ½ cup raw sliced almonds 1 ½ teaspoon unsalted butter ½ teaspoon toasted sesame oil ¼ teaspoon baking soda 1 firm-ripe honeydew melon 2 pints blackberry ice cream (such as Jeni's or Häagen-Dazs) ½ teaspoon flaky sea salt Directions Line a baking sheet with a silicone mat or parchment paper. Stir sugar, honey, 1 tablespoon water, and kosher salt in a small, heavy-bottomed saucepan. Cook over medium, stirring constantly, until sugar and honey are dissolved, about 30 seconds. Stir in sesame seeds and almonds; cook, stirring often, until mixture turns amber (or reaches 300°F on a candy thermometer), 5 to 7 minutes. Remove from heat. Stir in butter and oil until butter is melted. Working very quickly, stir in baking soda (mixture will foam a bit). Immediately pour onto prepared baking sheet. Slightly tilt baking sheet from side to side to help spread mixture evenly. Let cool until completely hardened, 15 to 20 minutes. Break into pieces. (Brittle may be stored in an air-tight container at room temperature for up to 5 days.) Meanwhile, cut melon in half; remove and discard seeds. Using a melon baller, scoop out 36 balls (or cut into cubes). Place 2 scoops of ice cream and 6 melon balls in each of 6 bowls. Sprinkle evenly with flaky sea salt and serve with brittle. Victor Protasio Rate It Print