3 Scoops Recipe

Soften ice cream

Remove the three flavors of ice cream from the freezer 10–15 minutes before serving so they are scoopable but still firm. Leave containers closed to avoid melting too much.

Place bowls or sundae glasses in the freezer for 5–10 minutes beforehand to keep the dessert cold while assembling.

Warm hot fudge in a small microwave-safe bowl for 15–20 seconds, stirring halfway, until pourable but not hot.

If using chilled strawberry sauce or compote, give it a quick stir. If using thicker compote, microwave 10–15 seconds to loosen.

If desired, warm caramel sauce slightly (10–15 seconds in microwave) and stir in 1/4 tsp sea salt to make a salted caramel option.

Toast chopped nuts in a dry skillet over medium heat, shaking occasionally, until fragrant and just golden, 3–4 minutes. Remove from heat and cool.

Chop or slice fresh berries as needed and set aside.

Working one bowl at a time, place the chilled bowl on a stable surface.

Using the scooper, form three even scoops: one scoop of vanilla, one scoop of chocolate, and one scoop of strawberry. Arrange the three scoops in a triangle so each flavor is visible.

Drizzle 2 tablespoons of hot fudge over the chocolate scoop, 2 tablespoons of strawberry sauce over the strawberry scoop, and 2 tablespoons of caramel over the vanilla scoop. Allow sauces to gently cascade between scoops for visual appeal.

Sprinkle about 1.5 tablespoons of toasted chopped nuts evenly over the caramel-topped (vanilla) scoop and around the bowl.

Scatter 1 tablespoon mini chocolate chips over the chocolate scoop and a spoonful (about 2 tablespoons) of fresh berries near the strawberry scoop.

Add approximately 2 tablespoons crushed waffle cone pieces across the three scoops for crunch.

Top each bowl with about 1/3 cup whipped cream, creating a single dollop off-center.

Garnish each whipped cream dollop with two maraschino cherries (or one, if preferred) and a light pinch of sea salt over the caramel area if using salted caramel.

Serve the sundae immediately with a spoon. If any sauce thickens while assembling, warm briefly and stir before drizzling.

Leftovers: transfer any unused softened ice cream back to the freezer in its container. Keep sauces refrigerated and rewarm gently before next use.