Remove serving bowls from the freezer or cupboard. If bowls were chilled, let them sit at room temperature for 1–2 minutes so the ice cream scoops settle rather than crack.

Scoop ice cream

Using a slightly warmed ice cream scoop or spoon (dip in hot water and shake off excess), scoop 1 cup of vanilla, 1/2 cup of chocolate, and 1/2 cup of strawberry ice cream into each bowl. Arrange scoops side by side or in a triangle so toppings will sit nicely.

Add sauces

Drizzle 1 tablespoon hot fudge sauce over the chocolate scoop and 1 tablespoon strawberry sauce or spoon sliced fresh strawberries over the strawberry scoop in each bowl. If you prefer more sauce, add to taste.

Add whipped cream

Top each bowl with about 1/2 cup of whipped cream, either piped or spooned to form a generous cloud on top of the scoops.

Finish with toppings

Sprinkle 1 tablespoon chopped nuts and 1 teaspoon sprinkles per bowl, if using. Place a maraschino cherry on top of the whipped cream. If using banana, fan half a banana slice around the edge of the bowl.

Serve

Serve immediately with a room-temperature spoon so it pierces the ice cream easily. Offer extra sauces and toppings on the side for guests who want more.