Murphy's Sundae Recipe

Chill serving vessel

Place a sundae glass or bowl in the freezer for 5–10 minutes before assembling to keep the ice cream from melting quickly.

Scoop four level scoops of vanilla ice cream and arrange them in the chilled sundae glass or bowl: three around the edge and one in the center, or two layers if the glass is tall.

Make quick chocolate sauce: in a small microwave-safe bowl or small saucepan combine the semi-sweet chocolate chips, cocoa powder, and granulated sugar.

If using microwave: add the hot water and butter, microwave in 15–20 second bursts, stirring between bursts until smooth (about 30–45 seconds total). If using stovetop: add the hot water and butter to the saucepan and warm over low heat, stirring constantly until chips melt and the mixture is smooth.

Remove from heat or microwave and stir in vanilla extract. If the sauce is too thick, whisk in up to 1 tablespoon of heavy cream to reach a pourable consistency. Let the sauce cool for 30–60 seconds so it is warm but not boiling-hot.

Spoon or drizzle about 2–3 tablespoons of chocolate sauce evenly over the four scoops of vanilla ice cream, letting some drip down the sides for a classic sundae look. Reserve any extra sauce for passing or for more topping.

Place one maraschino cherry on the peak of the center scoop.

Sprinkle the optional chopped toasted nuts (about 1 teaspoon) over the sundae if desired for crunch.

Serve immediately with a long-handled spoon so the ice cream doesn't melt before eating.