2 Scoops Recipe
Make 2 Scoops Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vanilla Ice Cream Scoops
Sauce & Toppings
Garnish & Extras
Method
Vanilla Ice Cream Scoops
Soften briefly
Remove the ice cream from the freezer and let it sit at room temperature for 2–3 minutes so it softens slightly for clean scooping.
Using a chilled or warmed ice cream scoop, form two even scoops of vanilla ice cream and place them side-by-side into a chilled serving bowl or sundae glass.
Sauce & Toppings
Warm the hot fudge sauce briefly: place measured hot fudge in a small microwave-safe bowl and heat on medium power for 10–12 seconds, stirring once. It should be pourable but not steaming hot.
Drizzle 3 tablespoons of the warm hot fudge over the two scoops, letting some sauce run down the sides.
Drizzle 2 tablespoons of caramel sauce over the scoops, creating a contrasting ribbon of flavor.
Sprinkle 1 teaspoon of rainbow sprinkles evenly over the top and scatter 1 tablespoon of chopped roasted nuts around the ice cream for crunch.
Place two maraschino cherries on top (one on each scoop) or clustered in the center.
Garnish & Extras
Finish with 4 tablespoons of whipped cream: apply a dollop to each scoop or a single twin-peaked dollop between the scoops.
Insert the wafer cookie at an angle into the side of the scoops for presentation. If desired, serve immediately with a small spoon.