Dessert for two...

We are featuring a spin on a signature favorite today the sundae!  

Growing up a sundae was the perfect ending to any meal.  I always went for a caramel vs chocolate on my sundae but I thought why not venture out of the ordinary.  

So here is a little mix of it all: Chocolate Coconut with Mix Berry Caramel.  That already sounds like a mouthful!  I mean a very amazing mouthful that is.  Whip this up for your next date night and reminisce about your favorite childhood toppings.  

 Check out the recipe below we found at 



  • 1 10-ounce bag frozen mixed berries
  • 3 tablespoons powdered sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons heavy cream (or, use butter for a thinner sauce)
  • 1 pint store-bought chocolate ice cream
  • ¼ cup sweet coconut shreds, toasted


  1. In a saucepan, combine the frozen mixed berries, sugar and lemon juice. Bring to a simmer and cook until the berries collapse, about 4 minutes. Turn off the heat and stir in heavy cream
  2. Next, puree the berries either with an immersion blender or in a regular blender. Be careful, the liquid is hot. Once pureed, strain the mixture if desired.
  3. To assemble: place 1 scoop of chocolate ice cream in the bottom of a pint mason jar. Drizzle over the berry caramel sauce, and top with toasted coconut. Repeat until the jars are full.
  4. Screw on the lid and store in the freezer up to 2 weeks. Let the jar sit on the counter for a few minutes before eating to soften the berry caramel sauce.