From Lynne: Patti, from Worth the Whisk, has been so kind to do this guest post and help my fledgling blog get off the ground. Her blog is so interesting and is filled with great recipes. Patti is also the creator of Camp Blogaway, a bootcamp for food and recipe bloggers, which is taking place May 14-16, 2010 in the Los Angeles area.
Hello to Lynne’s readers, I am Patti of Worth The Whisk and am guest blogging my all-time-most-visited post for Lynne… Flower Pot Ice Cream Sundae.
Lynne and I have been getting to know each other better through our Los Angeles food blogger community. Last week, she was in the front row of my class, How to Become A Serious Food Blogger. Mentioning this funny recipe in my presentation was how Lynne and I ended up agreeing to guest post.
Honestly, you cannot screw this up, it really isn’t a recipe, it is more like an edible craft project. For example, chunks of frozen frosting on my cake became corks for plugging the flower pot drain holes. I smashed up the rest of the cake for the “dirt.” Being as we are DINKs (Double Income, No Kids) I added a grownup splash of Kahlua to soften the ice cream. Larry, my taste-testing husband, thought the overall concept was weird, yet he still enjoyed his flower pot.
From Worth the Whisk
Instructions are per sundae, make as many as you wish.
- Equipment per sundae: 1 small 3-inch clean clay flower pot, 1 plastic straw
- Ingredients per sundae: your favorite ice cream (about 1 cup), plus for the “dirt” either a slice of chocolate cake, a couple of brownies or about 4 chocolate sandwich cookies with the middle frosting removed (or eaten)
- Options: 1 Tbsp. Kahlua, 1 Tbsp. chocolate chips, 1 Tbsp. chopped nuts
Wash out the flower pot. Using a hunk of frozen frosting or one sandwich cookie half, seal the drain hole at the pot bottom.
Crush up cake, brownies or chocolate cookies, reserve about 1/4 cup for the top “dirt.” Press the remaining in the bottom of the pot. Place in the freezer to set.
In a medium bowl, soften the ice cream. Add any optional ingredients (Kahlua, chocolate chips, nuts) and blend with a spoon until smooth. Spread the ice cream layer into the pot. Insert the plastic straw in the middle of the ice cream, cut off top to leave about 1-inch. Place back in freezer to set (about 15 minutes).
Once ice cream is firm, spread the top layer of “dirt” in the pot. Refreeze. When ready to serve, add a fresh flower and a few leaves. Enjoy!
Print Recipe
![versatilebloggeraward[1]](https://cookandbemerry.com/wp-content/uploads/2010/09/versatilebloggeraward11.jpg)
