What makes a great Ice Cream Sundae?

Premium Vanilla Ice Cream

Whipped Cream

Decedent Sauces

And Delicious Topping!

The ICE CREAM SUNDAE, a staple for summer time. Now, with the end of summer closing in and the cool air of the fall forcing you to trade your bikini for a heavy sweater, why not hold on to summertime with this BBQ Sundae recipe!

What You’ll Need:

1 box cornbread mix, plus ingredients called for on box
Nonstick cooking spray
1 tbsp. extra-virgin olive oil
2/3 c. onion, finely chopped
1 1/2 c. rotisserie chicken, shredded
Kosher salt
Freshly ground black pepper
2/3 c. Stubb’s Barbecue Sauce, or ANY BBQ Sauce
1/4 c. Frank’s red hot sauce
2 tsp. garlic powder
1 1/4 c. mashed potatoes
1 16-oz. can baked beans
1 c. coleslaw
dill pickle spears
pickled jalapeños

How To Make It:


  1. Preheat oven to 375º and spray a 12-cup muffin tin with cooking spray. Prepare cornbread according to box instructions and fill each cup 2/3 full with cornbread batter. Bake until a toothpick comes out with moist crumbs, 18 to 20 minutes.
  2. Make the chicken: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, 5 to 6 minutes.
  3. Add chicken to the skillet, season with salt and pepper, and pour barbecue sauce, hot sauce, and garlic powder over chicken and onions. Stir to coat, then cook until warmed through, 4 to 6 minutes.
  4. Build the sundae: Once cool, place one cornbread muffin at the bottom of each 16-oz. mason jar. Top with one scoop of mashed potatoes and press to flatten.
  5. Top with one scoop each baked beans, coleslaw, shredded chicken and onions, then top with another scoop mashed potatoes. Garnish with dill pickle spear, Peperoncini, pickled jalapeños, cornbread, and a drizzle of barbecue sauce.


~ Ryan

Filed under: #food, delish, summer, yum