Cooking & Baking

How to Set Up the Ultimate Ice Cream Sundae Bar

Create a fun summer dessert station—with a pistachio twist—with these cool recipes and easy tips.

4 min read

Jo Ann Liguori

Jul 31, 2024

The best way to end a summer dinner party is with an ice cream sundae bar. And the best ice cream sundae bar has a fun, decadent or quirky theme. This one has a decidedly nutty motif: It’s all about pistachio—both the nut and the color.

The mild, slightly sweet taste of pistachios is light, pairs well with other flavors, and is perfect for summer. Plus, it’s a beautiful color: This shade of green—based on the hue of the nut’s inner kernel—is fresh, unexpected and soothing. Put all those qualities together and you get the ultimate ice cream sundae bar. Here are all the elements you’ll need to make your summer party one to remember. C’mon, let’s get nuts!

The Scene

Choose a spot for your ice cream sundae bar in a convenient and spacious area, such as a kitchen island, countertop or backyard table.
Lay down a tablecloth in pistachio green or pink. Make sure it’s washable or disposable to make post-party cleanup a breeze.
Decorate the area with green, pale pink or white balloons.
For an Instagram-worthy display, use containers and bowls in shades of light green, pink, or white (or choose clear ones) for the toppings. These space-efficient containers look chic and are available in a variety of sizes and colors—there’s even a new 3-Piece Set with Mini Scoops in Pistachio.
Clearly label the ice creams and toppings with printed or handwritten tags.
Have multiple ice cream scoops to keep the line moving.
Provide spoons and scoops for the toppings so guests don’t use their fingers.
Place the ice cream bowls at one end of the bar, followed by the ice creams and then the toppings in a logical order. Put spoons and napkins at the other end.
Offer cones for those who prefer them to a bowl, and chocolate chip cookies for guests who want to make a homemade ice cream sandwich.

ice cream being scooped next to ice cream cookie sandwiches

The Ice Cream

A sundae bar is all about choices, so be sure to offer a few different flavors, like simple vanilla and chocolate—and pistachio, of course. See below for a classic recipe for pistachio ice cream, as well as variations with cherries, dark chocolate and rosewater.

The Toppings

This list of ideas is by no means complete. Set out anything you think would make a delicious topping.

Hot fudge sauce
Cookie crumbles
Crushed waffle cones
Crumbled cereal flakes
Granola
Chopped roasted pistachios
Shredded coconut
Chocolate chips
Sliced bananas and strawberries
Maraschino cherries
Sprinkles
Whipped cream (canned or homemade)

Classic Pistachio Ice Cream

Print Recipe

Ingredients

Makes 1 quart:

2 cups shelled raw pistachios, chopped

3/4 cup granulated sugar

2 cups heavy cream

1 cup whole milk

4 large egg yolks

1/8 teaspoon salt

1/2 teaspoon pistachio (or almond) extract

A few drops green food coloring (optional)

Directions:

In a food processor, combine 1 cup of the chopped pistachios and ¼ cup of the sugar. Pulse until a smooth paste forms.

In a heavy-bottom pot, combine pistachio paste, cream and milk. Cook over medium heat until the mixture just begins to simmer. Remove from heat, cover and let mixture steep for 30 minutes.

Strain pistachio-infused cream mixture through cheesecloth or a fine-mesh sieve into a bowl, pressing on pistachios to extract as much flavor as possible. Discard the solids.

Return cream mixture to the pot and bring to a simmer.

In a bowl, whisk together egg yolks, remaining ½ cup sugar and salt, until mixture has slightly thickened and color is pale yellow.

Gradually pour half of the warm pistachio-infused cream into the egg mixture, whisking constantly to prevent eggs from curdling.

Pour mixture back into the pot and cook over low heat, stirring constantly for about 10 minutes, until custard thickens slightly and coats the back of a spoon.

Remove custard from the heat, stir in the extract and food coloring, if using, and let cool to room temperature. Cover bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.

Pour cold custard into an ice cream maker and churn according to the manufacturer's instructions. Transfer ice cream to a freezer-safe container and fold in the remaining chopped pistachios. Seal container and freeze ice cream for at least 4 hours, or until firm.