Black & White Recipe

Prepare chocolate ice cream base

Place the slightly softened vanilla ice cream in a mixing bowl. Add the chocolate syrup and unsweetened cocoa powder. Fold gently with a rubber spatula or briefly pulse (1–2 quick bursts) in a food processor or blender until streaks of chocolate are evenly distributed but the mixture remains slightly marbled for a black-&-white effect. Do not overmix; you want visible contrast. Keep chilled while preparing toppings.

Warm marshmallows

Combine the mini marshmallows, marshmallow fluff, and whole milk in a small saucepan over low heat. Stir constantly until the mini marshmallows melt and the mixture is smooth and slightly glossy, about 2–3 minutes. Do not boil. Alternatively, microwave in 20-second intervals, stirring between intervals, until smooth. Remove from heat and let cool for 1–2 minutes; it should be pourable but not piping hot.

Scoop 3 equal portions (about 1 cup total each) of the prepared chocolate-marble ice cream into chilled sundae glasses or bowls, dividing the mixture into two sundaes if making two servings.

Spoon or drizzle the warm marshmallow topping over each sundae, allowing it to pool and create soft peaks. If you prefer toasted marshmallow flavor, use a culinary torch to lightly brown the topping for 5–8 seconds until golden (keep torch moving).

Top each sundae with about 1/2 cup whipped cream, sprinkle chocolate shavings or chips and crushed chocolate cookie if using. Place a maraschino cherry on top.

Serve immediately so the contrast between cold ice cream and warm marshmallow topping remains. Provide spoons and enjoy.