4 Scoops Recipe

Make the sauce

Chop the semi-sweet chocolate into small pieces and place in a heatproof bowl. In a small saucepan, warm the heavy cream over medium heat until it just begins to simmer (small bubbles at the edge) — do not boil. Pour the hot cream over the chopped chocolate and let sit for 1 minute to soften. Gently stir until smooth and glossy. Add the unsalted butter, corn syrup, and a pinch of fine sea salt; stir until fully incorporated. Keep warm or transfer to a small serving pitcher. If sauce thickens, rewarm briefly over low heat and stir to restore pourable consistency.

Prepare the crunch

If not toasted, place the chopped pecans in a small dry skillet over medium heat and toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool slightly. In a small bowl combine the toasted nuts, crushed cookies, and mini chocolate chips; stir to mix.

Prepare fruit and mint

Hull and halve the strawberries. Pat the mint leaves dry. Set aside until plating.

Scoop and plate

Choose a serving bowl or three wide-rim dessert bowls. Using a warmed ice cream scoop (dip in hot water and shake off), place four even scoops of vanilla ice cream into the center of the bowl(s). For a single shared bowl, arrange scoops in a square; for individual bowls, use one bowl per person as desired.

Dress the scoops

Immediately spoon 2–3 tablespoons (to taste) of warm chocolate sauce evenly over the four scoops so it slightly melts the surface. Sprinkle the crunchy topping mixture evenly across the scoops. Place the halved strawberries around the ice cream and tuck the mint leaves on top or to the side for color.

Final touches

Finish with a very light pinch of flaky sea salt over the chocolate for contrast. Serve immediately with extra chocolate sauce on the side if desired.