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Frequently paired with
The best thing to pair and share with Sundae Bar
Ingredients
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Ice Cream Base (choose 3 flavors)
Wet Toppings & Sauces
Crunchy & Dry Toppings
Fruity & Specialty Toppings
Optional Cones & Bowls
Method
Preparation
Prep fresh toppings
Slice bananas just before service to avoid browning. Drain maraschino cherries and pat dry. Place toasted coconut, nuts, chips, and crushed crackers into separate small bowls or serving containers for easy access.
Sauces & Whipped Cream
Assembling a Sundae (per serving)
Scoop ice cream
Place 3 generous scoops (about 1 cup total per 2 scoops; vary by preference) into a bowl or cone: choose three scoops from up to three flavors. Use a warm ice cream scoop (dip in warm water and wipe dry between scoops) for clean rounds.
Add sauces
Drizzle 1–2 tablespoons hot fudge and/or 1 tablespoon caramel and/or 1 tablespoon strawberry sauce over the scoops, according to preference. For a classic sundae, use hot fudge over vanilla; for a banana split, place sliced banana on sides and drizzle sauces over the scoops.
Apply crunchy toppings
Sprinkle about 1 tablespoon each of chopped peanuts, mini chocolate chips, or crushed graham crackers as desired. Use toasted coconut or sprinkles for extra texture—about 1 teaspoon to 1 tablespoon depending on preference.
Finish
Top with a generous swirl of whipped cream (about 2 tablespoons), then place a maraschino cherry on top. If serving in a cone, add sauces first, then pack ice cream and finish with a light sprinkle of chips or nuts so they adhere. Serve immediately.
Setup for a Sundae Bar (serves 6)
Place the three chosen ice cream flavors in labeled tubs or on a large tray with scoops. Arrange sauces in squeeze bottles or bowls with small ladles. Put dry toppings in shallow dishes with small spoons or ramekins. Keep a trash bowl and napkins nearby. Refill toppings as needed to maintain a tidy display.
If offering self-serve, provide signage with suggested combos (e.g., Hot Fudge Classic: vanilla + hot fudge + peanuts + whipped cream + cherry) and utensil sanitizing wipes so guests can clean the scoop handle between flavors.
Storage & Leftovers
Refreeze unused ice cream promptly, smoothing the surface and pressing plastic wrap directly on the surface to limit ice crystals. Store sauces in airtight containers in the refrigerator (reheat gently before reuse). Discard cut fruit after 24 hours.