Playful, colorful, deliciously hands-on

Cuisinart ICE-100 Ice Cream and Gelato Maker

Saturday Sundae Studio

Finish dinner with your own gelato, served the Italian way.

Shop this look · Saturday Sundae Studio

Churn a favorite base ahead of time, then turn the kitchen table into a build-your-own sundae station with toppings to sprinkle, drizzle, and share.

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Ice cream scoop

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Saturday afternoons call for a kitchen counter turned canvas. Churn a rich fior di latte or dark chocolate base in advance, line up warm drizzles and crunchy toppings, and let everyone construct their dream sundae in vibrant ceramic bowls.

Saturday afternoons deserve unstructured joy, and nothing invites relaxed conversation quite like an interactive dessert studio. Forget formal plated courses—this gathering is about rolling up sleeves, passing warm sauces across the table, and watching guests layer spoonfuls of dense, silky gelato with their favorite textures. Start your prep early using the Cuisinart ICE-100 Ice Cream and Gelato Maker to churn a velvety base, then pack it into Rubbermaid Brilliance Tritan Plastic Food Storage Containers to freeze firm. When it is time to serve, set out the Certified International Coloratura Ice Cream Bowls (Set of 4), Multicolor to instantly brighten the spread. Equip guests with both an OXO Good Grips Trigger Ice Cream Scoop and a Paderno World Cuisine Stainless-Steel Gelato Spade, Black so they can scoop round mounds or paddle ribbons with equal ease. Fill the Gurygo 2 Pack 4 Oz Classic White Ceramic Small Creamer Pitcher pair with warmed caramel and bittersweet ganache for mess-free drizzling. For silky pours that do not seize on cold gelato, warm your sauce pitchers in a shallow hot-water bath just before setting them on the table. Tucking your ceramic bowls into the freezer for twenty minutes beforehand also gives guests leisurely time to build and customize without their creations melting too quickly. If your freezer already holds a reliable airtight tub or your cupboards are stocked with everyday dessert bowls, lean right into the eclectic mix. Keep the core mechanic hands-on: dedicate individual small pourers for liquid toppings and pair sturdy scoops with flat spades to encourage creative layering.

Questions people ask

How far ahead should I churn gelato for a sundae bar?+

Churn your base the morning of or the day before, transferring it to an airtight container to ripen in the freezer. Moving it to the refrigerator 10 to 15 minutes before serving ensures the perfect pliable texture for scooping.

What is the benefit of offering both a gelato spade and a traditional scoop?+

A classic trigger scoop gives guests neat, rounded portions that nestle well into bowls, while a flat gelato spade allows people to cut and smear dense ribbons of gelato, creating varied textures across the sundae.

How can I keep toppings organized without overcrowding the table?+

Group toppings by temperature and texture. Place chilled fruit and warm sauce pitchers in the center on small saucers, flanked by dry crunch toppings like toasted hazelnuts and wafer crumbles in shallow ramekins.

How should leftover homemade gelato be stored after the party?+

Press a piece of parchment paper or wax paper directly onto the surface of the remaining gelato inside an airtight plastic container. This prevents ice crystal formation and preserves the dense, creamy texture for several days.

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