Additional Toppings Recipe

Prep sauces

Warm hot fudge, caramel, and strawberry sauces slightly so they are pourable. Heat each sauce in separate microwave-safe bowls in 10–15 second intervals, stirring between intervals, until pourable but not hot (about 20–30 seconds total depending on microwave). Transfer to squeeze bottles or small bowls for easy topping.

Keep sauces at room temperature for up to 2 hours; if serving longer, place them in a warm water bath (sous-vide style) set to around 40–45°C (104–113°F) to maintain pourable consistency.

Toast and crush

If nuts are not toasted, spread peanuts and almonds on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes until fragrant. Let cool, then coarsely chop or crush the peanuts and chop the almonds. Place each crunchy topping in shallow bowls for self-serve or portion into small ramekins for plated sundaes.

If using waffle cones, crush into irregular pieces with a rolling pin inside a zip-top bag. For cookies, pulse in a food processor into coarse crumbs (about 5–8 short pulses). Keep chips and sprinkles in separate bowls at room temperature.

Prepare fruit

Rinse strawberries and blueberries under cold water. Hull and slice strawberries into thin slices. Peel and slice bananas just before serving to avoid browning; if prepping earlier, toss banana slices with a little lemon juice (about 1 tsp per cup of slices) to slow oxidation.

Place fruit in chilled bowls and refrigerate until ready to assemble sundaes (no more than 2 hours for best texture). Drain any excess liquid from strawberries to avoid making sauces runny.

Whipped cream and finishing touches

If using homemade whipped cream, whip cold heavy cream with 1–2 tbs powdered sugar and 1 tsp vanilla until soft peaks form. Transfer whipped cream to a piping bag or keep in a chilled bowl. If using aerosol, shake well and keep chilled until ready to use.

Measure and set out toasted coconut flakes and malted milk powder in small bowls. Keep sea salt nearby if you want to lightly sprinkle a pinch over salted caramel sundaes.

Keep ice cream scoops slightly softened (out of the freezer for 3–5 minutes) for easy scooping. Scoop ice cream into serving bowls or sundae glasses and have all topping bowls within reach for quick assembly.

Build a classic sundae

Scoop 2–3 scoops of ice cream into a chilled sundae glass. Drizzle 1–2 tbs of hot fudge or caramel over the ice cream. Sprinkle 1–2 tbs of crushed nuts or cookie crumbs and a tablespoon of mini chocolate chips or sprinkles. Add a spoonful of fruit if desired. Top with a generous swirl of whipped cream, a maraschino cherry, and a light dusting of toasted coconut or malted milk powder. Serve immediately.

Banana split option

Halve a banana lengthwise and place on either side of a long dish. Add three scoops of ice cream between the banana halves. Spoon 1–2 tbs of each sauce (fudge, caramel, strawberry) over the scoops. Sprinkle nuts, cookie crumbs, and mini chips as desired. Finish with whipped cream and three cherries (one on each scoop).

For buffet/self-serve: label each topping and place in easy-access bowls with spoons. Refill as needed and keep perishable items (whipped cream, sliced fruit) chilled on ice.