Breakfast Sundae

In July of 1864, the Confederate cavalry rode into Owings Mills, Maryland, where an ice cream factory's employees were loading a shipment bound for Baltimore. With rations low, the soldiers seized the ice cream and ate it straight out of the ten-gallon freezers for breakfast. Many of the mountaineers had never seen ice cream before. Some put it into their hats and ate it while riding, while others thought it too cold, so they put it in their canteens to melt.

Preparing Time: -
Total Time: -
Served Person: Makes 1 sundae

American Fruit Breakfast Brunch No-Cook Kid-Friendly Oat Summer Small Plates

1 scoop vanilla ice cream

Carbohydrate 66 g(22%)
Cholesterol 44 mg(15%)
Fat 15 g(23%)
Fiber 7 g(26%)
Protein 10 g(20%)
Saturated Fat 8 g(38%)
Sodium 95 mg(4%)
Calories 428

Preparation Place oatmeal in a serving bowl. (Note: Steelcut oatmeal is best for a hearty, chewy texture, but takes more time to make. If pressed for time, instant oatmeal works as well.) Top oatmeal with fresh fruit. (Strawberries, bananas, blueberries, nectarines, mangoes, and raspberries all work well singly or combined together.) Place 1 small scoop of ice cream on top of the fruit. Enjoy a most decadent breakfast.

Breakfast Sundae

Ingredients

Nutrition facts