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L I F E  

The Cutest Ice Cream Sundae Bar

October 20, 2022

My son wanted an ice cream sundae bar after his big wedding proposal this summer. WEDDING PROPOSAL. Did you catch that? My middle child is getting MARRIED! These are big moments and all I want to do is freeze time to make them last a little longer.

It was a magical evening in Northern Idaho and both families gathered to celebrate the occasion.

Big tubs of creamy Tillamook ice cream sat in a galvanized bin on ice, and toppings from the bulk section at Winco provided all we needed to make every sundae builder happy.

We provide cones, cups, and dishes and flanked the candy with a picture of the darling couple and some words that represent a Scripture that is special to the happy couple.

The trick to making everything visually pleasing to the eye is to vary height. I used cake stands, trays, and a 3 tier stand to add beauty and interest to the display.

Someone even brought gluten free cookies for the occasion. So thoughtful!

We added homemade Whiskey caramel sauce (recipe below), homemade huckleberry hot fudge, cherries, and cookies.

What to Buy

  • Various Ice Creams + Sorbets
  • Ice cream cones
  • Ice cream cups
  • Bowls + spoons
  • Ice cream scoops
  • Butterfinger
  • Sprinkles
  • Gummy Worms
  • Marshmallows
  • M & Ms
  • Mike & Ikes
  • Heath Bar
  • Nuts
  • Whipped cream
  • Maraschino cherries
  • Sauces (either store bought or homemade)
  • Canning jars or other canisters for the toppings (the ones I have aren’t available but here is something similar)

Additional (Optional) Items to Bring

Whiskey Butterscotch Sauce Recipe


Homemade Whiskey Butterscotch Sauce

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This is so easy to make and a real crowd pleaser.  Add a gourmet touch to any dessert by drizzling this over the top.  


  • Author: Krista Gilbert


  • ½ cup salted butter

  • 1 1/4  cups dark brown sugar firmly packed

  • ½ teaspoon fresh lemon juice

  • 1 1/4  cup heavy cream

  • 1 tablespoon vanilla extract

  • 2-3 tablespoons Scotch whiskey

  • ½ teaspoon flaky salt (Maldon is the best)


In a medium saucepan, melt the butter. Add the brown sugar and lemon juice and mix.  

Bring to a low boil and cook until the sauce is smooth and combined thoroughly.  Add the heavy cream and cook another 5 minutes.  Keep it at medium to low heat so it low boils.  

Take off of the heat and add the whiskey and salt.  

Ladle into jars and let it cool completely.  It can be kept in the refrigerator for 2-3 weeks.  To reheat, simply put in the microwave at 30 second intervals, stirring each time.  You can also bring it to a gentle warm in a saucepan.  Do not allow to boil. 

Tell me what you think and be sure to tag me on Instagram if you do an ice cream bar like mine!

Or Pin this for Later!

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