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  • Delicious Gelato Sundaes
  • Delicious Gelato Sundaes
  • Delicious Gelato Sundaes
  • Delicious Gelato Sundaes
  • Delicious Gelato Sundaes
  • Delicious Gelato Sundaes
  • Delicious Gelato Sundaes
  • Delicious Gelato Sundaes
  • Delicious Gelato Sundaes
  • Delicious Gelato Sundaes

Delicious Gelato Sundaes

Food | May 05, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

It’s the ultimate triple-threat dessert of love. Serve up these DELICIOUS GELATO SUNDAES and make your mom’s day even more special.

The toughest thing about this fabulous dessert recipe will be the moment you have to hand it over for mom to enjoy. The only solution – make enough for everyone in the family! After all, didn’t mom teach us that it’s always good to share?

We created this recipe with kids in mind, and since there are only a few steps that involve using the stovetop – warming cream, toasting nuts and melting chocolate – we expect the little ones to embrace the creation of these sundaes needing minimal adult supervision.

One of the key considerations is to source out a superior brand of frozen iced confections, then track down interesting topping combinations to make each one unique and wickedly flavourful.

Also seek out small glass dishes to serve the sundaes in, and a small ice cream scoop for more visual appeal. Check out our Amazon links below for both of these items.

We discovered (and subsequently fell head-over-heels in love with) the frozen treats offered at DEATH IN VENICE, a gelato store on Queen Street in Toronto. Their frozen treats are also available at ROSEDALE’S FINEST. Poor Carol and I had to go there and taste test a number of their remarkably crafted and funky flavoured gelati and sorbetti. We had to narrow it down to just three for this recipe – tough job but someone had to do it!

The attached video offers you a step-by-step guide to creating our suggested sundaes, but feel free to personalize your own, selecting ingredients that mom will enjoy.

Here is a summary of the three sundaes we created:

LEMON LIFT – DIV’s luscious Ricotta Lemon Rosemary gelato topped with a tangy lemon curd, shards of toasted coconut and sliced almonds, finished with a sprinkling of fragrant lavender.

STRAWBERRY SPICED – DIV’s punchy Strawberry Juniper Thai Basil sorbetto laced with strawberry purée, chopped berries, shaved white chocolate and a chiffonade of fresh basil. Please do as we did and finish this winning combination with some fresh ground black pepper.

NUTS FOR CHOCOLATE – DIV’s knock-out Bourbon & Smoke chocolate gelato snuggled with a rich chocolate sauce, dusted with crushed peanut brittle, chopped salted peanuts and a Valrhona dulce de leche disc. Our sprinkle of kosher salt at the end makes this the ultimate salty-sweet treat.

Three inspired twists on the classic chilled dessert – DELICIOUS GELATO SUNDAES are sure to warm everyone’s heart.


2 Responses to “Delicious Gelato Sundaes”

  1. Elizabeth Vlug says:

    I know where I’m heading the next time I’m in Toronto. That Death In Venice sounds amazing. I need to try that Lemon Lift. 🙂

  2. […] When you do serve this satisfying main, perfect for lunch, brunch or dinner, how about some additional suggestions? Our CRUNCHY ASIAN SLAW tastes really delish next to it, as does our classic COTTAGE SALAD. For dessert, let’s put that mini ice-cream scoop back to work to create our decadent DELICIOUS GELATO SUNDAES. […]


Ingredients & Amounts

  • For the Lemon Lift:
  • 2 scoops of Death in Venice Ricotta Lemon Rosemary gelato
  • 2 tablespoons of lemon curd
  • 1 tablespoon of toasted coconut flakes
  • 1 tablespoon of toasted sliced almonds
  • 1 teaspoon of lavender flowers
  • For the Strawberry Spiced:
  • 2 scoops of Death in Venice Strawberry Juniper Thai Basil sorbetto
  • 2 tablespoons of strawberry purée
  • 4 tablespoons of fresh strawberries, chopped
  • 4 tablespoons of white chocolate chips
  • 1 tablespoon of fresh basil, thin-sliced
  • For the Nuts For Chocolate:
  • 2 scoops of Death in Venice Bourbon & Smoke gelato
  • 2 ounces of semi-sweet chocolate chips
  • 2 ounces of 35% cream
  • 1 tablespoon of peanut brittle, crushed
  • 1 tablespoon of salted peanuts, chopped
  • 1 Valrhona dulce de leche disc
  • sprinkle of kosher salt
  • garnish: edible flowers


  1. For the Lemon Lift:
  2. Preheat oven to 325°F. Place coconut flakes and almonds onto a parchment-lined baking sheet and transfer to oven. Remove when toasted and allow to cool.
  3. Place two rounded balls of Ricotta Lemon Rosemary gelato into a small glass dish. Drizzle with lemon curd and sprinkle with toasted coconut and almonds. Sprinkle lavender and place onto service plate.
  4. For the Strawberry Spiced:
  5. Melt white chocolate chips in the top of a double boiler. Spread out onto a stone surface or the back of a baking tray. Once cooled, draw a metal cake spatula across the cooled chocolate to create curls or shards.
  6. Place two tablespoons of chopped strawberries and a splash of orange juice into a bowl and crush using a pestle. Strain purée through a fine sieve to remove any seeds
  7. Place two rounded balls of Strawberry Juniper Thai Basil sorbetto into a small glass dish. Drizzle with strawberry puree and then sprinkle with chopped strawberries. Add shards of white chocolate and chopped basil before adding a sprinkle of fresh ground black pepper.
  8. For the Nuts For Chocolate:
  9. Heat cream in a saucepan on medium heat until hot. Place chocolate chips in a heatproof bowl and pour hot cream over, letting stand for a few moments before whisking together to form a chocolate sauce.
  10. Place two rounded balls of Bourbon & Smoke gelato into a small glass dish. Drizzle with chocolate sauce, then sprinkle with crushed peanut brittle and chopped peanuts. Gently place disc of dulce de leche in gelato and sprinkle with kosher salt.
  11. To serve:
  12. Place the three finished sundaes onto a medium-sized luncheon plate, adding a small dessertspoon next to each. Sprinkle edible flowers onto the plate. Serve immediately.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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