Chocolate Sundae Recipe

Make chocolate sauce on stovetop

In a small saucepan over medium-low heat, whisk together 2 tbs cocoa powder and 3 tbs granulated sugar. Add 60 ml hot water slowly while whisking until smooth. Stir in 1 tbs butter and a pinch of salt. Continue to cook, stirring, for 1–2 minutes until sauce thickens slightly. Remove from heat and whisk in 1 tsp vanilla extract. Keep warm or let cool slightly — sauce will thicken a bit as it cools.

Spoon or scoop 3 generous scoops of vanilla ice cream into a chilled sundae glass or bowl. If you prefer a creamier texture, pour 60 ml milk over the ice cream and briefly stir to soften slightly.

Drizzle 2–3 tbs of the warm chocolate sauce over the ice cream, allowing some to run down the sides for a classic look.

If using, drizzle 1 tbs caramel sauce in a thin stream over the top for a layered flavor.

Add 4 tbs whipped cream in a swirl on top of the sauced ice cream.

Sprinkle 1 tbs chopped toasted nuts and 1 tbs mini chocolate chips (or grated chocolate) over the whipped cream and sauce.

Finish with 1 maraschino cherry on top and 1 tsp sprinkles if desired.

If using crushed cookies or brownie pieces, scatter them between scoops or over the top for extra texture.

Serve immediately with a long-handled spoon. If preparing in advance, store chocolate sauce in the refrigerator and warm gently before using. For a thicker sauce, reduce hot water to 45 ml; for thinner, add an extra 15 ml.