A Bowl Of Ice Cream Recipe

1. Soften and scoop

Remove ice cream tubs from the freezer and let sit at room temperature for 5 minutes to soften slightly so scoops release cleanly. Meanwhile, set out 4 medium serving bowls or sundae glasses.

2. Using a chilled or warmed ice cream scoop, place 2 generous scoops (about 1/2 cup each) of vanilla ice cream into each bowl (total 4 cups of vanilla divided across 4 servings). Add 1 scoop (about 1/2 cup) of chocolate ice cream and 1 scoop (about 1/2 cup) of strawberry ice cream to each bowl so each serving has three flavors.

3. Warm sauces

Warm hot fudge, caramel, and strawberry sauces gently in a microwave-safe bowl in 15–20 second bursts, stirring between intervals, until pourable but not hot (about 20–40 seconds total depending on microwave). Alternatively, warm on the stovetop over low heat. Keep warm until serving.

4. Drizzle about 2 tablespoons of hot fudge over each bowl, followed by 2 tablespoons of caramel and 2 tablespoons of strawberry sauce (adjust to taste). Sprinkle about 1 tablespoon of chopped toasted nuts and 1 tablespoon of crushed cookies over each bowl for crunch.

5. Top each bowl with 2–3 halved fresh strawberries and a few banana slices (about 1/4 cup fruit per serving).

6. Add a generous dollop (about 1/2 cup) of whipped cream to each bowl. Garnish with 2 maraschino cherries per bowl (or to taste) and a scattering of mini chocolate chips (about 1 tablespoon per bowl).

7. If using, tuck a waffle cone piece into the whipped cream on each bowl and sprinkle a pinch (about 1/4 teaspoon) of sea salt over the caramel for a salted-caramel note. Add toasted coconut flakes if desired.

8. Serve immediately with spoons. If preparing ahead for a party, keep ice cream in the freezer and assemble just before serving so scoops retain shape and toppings remain fresh.