Ice Cream Sundae Recipe

Combine dry ingredients

In a small saucepan, whisk together 2 tablespoons cocoa powder and 3 tablespoons granulated sugar until evenly combined.

Add water and heat

Stir in 4 tablespoons water to form a smooth paste. Place the saucepan over medium-low heat and simmer, stirring constantly, until the sugar dissolves and the mixture becomes glossy, about 1–2 minutes. Do not boil vigorously.

Finish sauce

Remove from heat and stir in 1 teaspoon vanilla extract, 1 teaspoon unsalted butter, and a pinch (about 1/4 tsp) of salt until butter melts and sauce is smooth. Let cool slightly; sauce will thicken as it cools. Keep warm or set aside at room temperature until ready to assemble.

Prepare serving dish

Chill a sundae glass or bowl briefly (optional) by placing it in the freezer for 5 minutes. This helps prevent rapid melting.

Scoop ice cream

Place 2 scoops vanilla and 2 scoops chocolate ice cream into the chilled sundae glass or bowl, arranging them so both flavors are visible.

Add chocolate sauce

Drizzle about 2–3 tablespoons of prepared chocolate sauce evenly over the scoops. If using store-bought sauce, warm slightly in the microwave for 5–7 seconds if very thick, then drizzle.

Add whipped cream

Top the sundae with about 4 tablespoons (or a generous dollop) of whipped cream, either from a can or freshly whipped.

Garnish and serve

Sprinkle 1 tablespoon chopped nuts over the whipped cream if desired and finish with 1 maraschino cherry on top. Serve immediately with a long spoon.