Jul 14 2026
Restaurants›Barton G. The Restaurant Los Angeles›Sabrina Sundae Recipe

Sabrina Sundae Recipe

Inspired by Barton G. The Restaurant Los Angeles
Time20m
Serves2

Giant Martini filled with Vanilla, Chocolate and Strawberry Ice Creams, Gooey Brownie, Sprinkles and Whipped Cream

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Ingredients

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Sundae Base

Sauces & Toppings

Whipped Cream & Finish

Glass Prep

Method

Glass Prep

  1. 1

    Chill the martini glass by placing it in the freezer for 10–15 minutes or fill with cold water and ice for 5 minutes, then empty and dry. A cold glass helps keep the ice cream from melting quickly.

  2. 2

    If you want sauce drips on the inside of the glass, drizzle 2 tbs chocolate sauce and 1 tbs strawberry sauce around the inside of the chilled glass now; tilt and rotate to create streaks. Place the glass back in freezer for 2–3 minutes to set slightly.

Assemble Sundae

  1. 3

    Layer 1 — Brownie base

    Place half of the brownie pieces (about 1/2 cup) into the bottom of the chilled martini glass, spreading them evenly to create a gooey base.

  2. 4

    Layer 2 — First ice cream layer

    Scoop 1 cup of vanilla ice cream into the glass and gently press down so it nests with the brownies. Drizzle 1 tbs chocolate sauce and 1 tbs caramel sauce over this layer.

  3. 5

    Layer 3 — Second ice cream layer

    Add 1 cup of chocolate ice cream on top of the vanilla layer. Press gently to compact. Sprinkle 1 tbs rainbow sprinkles and 1 tbs mini chocolate chips over this layer.

  4. 6

    Layer 4 — More brownie & sauce

    Add the remaining brownie pieces (about 1/2 cup) distributed across the chocolate layer. Warm 1 tbs strawberry sauce and spoon it in small pools over the brownies.

  5. 7

    Layer 5 — Final ice cream layer

    Top with 1 cup of strawberry ice cream, then add the remaining 1 cup each of vanilla and chocolate ice creams as three small scoops arranged for visual contrast (so total remaining: vanilla 1 cup, chocolate 1 cup, strawberry already 1 cup). If your glass is very large, mound slightly but avoid overfilling.

  6. 8

    Finish — Sauces & toppings

    Drizzle the remaining chocolate sauce (approx. 1 tbs), remaining strawberry sauce (approx. 1 tbs) and remaining caramel sauce (approx. 1 tbs) over the top scoops. Sprinkle the remaining rainbow sprinkles (about 2 tbs) and crushed nuts if using.

Whipped Cream & Garnish

  1. 9

    Generously pipe or spoon the whipped cream over the top of the sundae to create a high, cloud-like crown (use about 1 to 1-1/2 cups).

  2. 10

    Scatter the remaining mini chocolate chips (if using) and place 1–2 maraschino cherries on top. Add a mint leaf beside the cherries for color.

  3. 11

    Insert a long spoon and serve immediately to enjoy the sundae before it melts.

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