Kove Overload Recipe

Make chocolate sauce

Place 1 cup semi-sweet chocolate chips in a heatproof bowl. Heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour hot cream over chocolate chips and let sit 1 minute, then whisk until smooth. Stir in 1 tablespoon unsalted butter until incorporated. Keep sauce warm over very low heat or transfer to a small insulated container; stir occasionally.

Make caramel sauce

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar, 2 tablespoons light corn syrup, and 2 tablespoons water. Over medium heat, stir gently until sugar dissolves, then stop stirring and let mixture come to a boil. Watch closely: when the syrup turns a deep amber (about 6–9 minutes), remove from heat. Carefully add 4 tablespoons unsalted butter and whisk until melted. Slowly stream in 1 cup warmed heavy cream while whisking (mixture will bubble vigorously). Stir until smooth. Add 1 teaspoon sea salt to finish. If there are any lumps, return to very low heat and whisk until smooth. Let cool slightly; keep warm or at room temperature.

Fold Oreos into ice cream

Let 1.5 cups vanilla ice cream sit at room temperature 3–5 minutes until scoopable but still cold. In a bowl, fold in 3 oz roughly chopped Oreo cookies until evenly distributed to create Oreo-style mix. Return briefly to freezer if it softens too much; you want firm scoops for presentation.

Scoop and build

Place two large scoops of the Oreo ice cream into a tall sundae glass or bowl. Drizzle 2–3 tablespoons warm chocolate sauce over the scoops, then 2–3 tablespoons warm caramel sauce. Add another small scoop if desired and repeat drizzling to create layers of sauce and ice cream.

Top with whipped cream and garnish

Pipe or spoon 1/2 cup whipped cream on top of the final scoop. Sprinkle the optional 2 tablespoons chopped nuts and 1 tablespoon sprinkles or chocolate shavings over the whipped cream. Insert 4 extra Oreo halves around the sides or on top for crunch. Finish with one maraschino cherry on the peak of the whipped cream and an additional drizzle (about 1 tablespoon each) of both sauces over the top for visual appeal.

Serve immediately with a spoon. Provide small ramekins of extra chocolate and caramel sauces on the side if desired. Any leftover sauces can be refrigerated in airtight containers for up to 2 weeks (reheat gently before using).