Gelato Sundaes Recipe
Make Gelato Sundaes Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Gelato
Sauces & Toppings
Optional Garnishes
Method
Prepare Toppings
Toast hazelnuts
Preheat oven to 175°C (350°F). Spread raw hazelnuts in a single layer on a baking sheet. Toast 8–10 minutes until fragrant and skins begin to crack. Remove, let cool briefly, then rub between a clean kitchen towel to remove most skins. Coarsely chop and set aside.
Make or warm sauces
If using store-bought sauces, gently warm hot fudge and salted caramel in a small saucepan over low heat or in the microwave in 15–20 second bursts until pourable but not boiling (about 30–60 seconds total). If making a quick berry compote: combine 2 cups mixed berries with 2–3 tbsp sugar and 1 tbsp lemon juice in a small saucepan over medium heat; stir until berries release juices and mixture thickens slightly, 6–8 minutes. Cool slightly before using.
Place amaretti or shortbread cookies in a zip-top bag and crush with a rolling pin to coarse crumbs. Use a vegetable peeler or knife to make chocolate shavings, or chop coarsely. Whip cream to soft peaks if using fresh whipped cream.
Assemble Gelato Sundaes
Scoop gelato: Allow gelato to sit at room temperature for 5 minutes to soften slightly for clean scoops. For each sundae (recipe yields 8 sundaes), place three scoops (about 1/2 cup each) in a chilled sundae glass or bowl: one scoop vanilla, one scoop chocolate, one scoop hazelnut. For variety, you may use two vanilla and one flavored scoop.
Add sauces: Drizzle about 1–2 tablespoons hot fudge over the chocolate scoop and 1–2 tablespoons salted caramel over the vanilla or hazelnut scoop. If using berry compote, spoon 1–2 tablespoons over the vanilla or on the side for a bright counterpoint.
Add crunch and texture: Sprinkle about 1 tablespoon crushed amaretti or shortbread cookies and 1 tablespoon toasted chopped hazelnuts over each sundae. Scatter 1–2 tablespoons chopped dark chocolate or shavings on top.
Finish with cream and cherry: Dollop or pipe about 2 tablespoons whipped cream on each sundae and top with a maraschino or fresh cherry. If using sea salt, sprinkle a light pinch (a few flakes) over the caramel-topped areas to enhance flavor.
Optional final touches: For an affogato-style variation, pour about 15 ml (1 tbsp) hot espresso over the vanilla scoop right before serving. Garnish with a small sprig of mint and a few toasted coconut flakes if desired.
Serve immediately: Place sundaes on a tray and serve at once so gelato remains firm and textures contrast (cold gelato vs warm sauce).