Scoop 1 cup of vanilla ice cream into each of 4 sundae bowls (about 2 medium scoops each). For two of the bowls, add 1/2 cup chocolate ice cream on top of the vanilla to create variety — distribute the 2 cups chocolate so two sundaes are chocolate-vanilla and two are vanilla-only.

Sauces & Toppings

Warm sauces (optional)

If you prefer warm sauces, pour the hot fudge and strawberry sauces into a small saucepan and warm gently over low heat until just pourable, about 2–3 minutes. Stir frequently and do not boil. Remove from heat.

Assemble sauces

Drizzle about 2 tablespoons hot fudge over each sundae (use warmed or room-temperature sauce). Spoon about 1 tablespoon caramel onto each sundae, and 2 tablespoons strawberry sauce over the bowls you want fruit-forward (reserve any extra sauce for second helpings).

Add crunchy toppings

Sprinkle roughly 3/4 teaspoon chopped toasted nuts, 3/4 teaspoon mini chocolate chips, and about 1/2 tablespoon rainbow sprinkles on each sundae so every bowl has a bit of crunch and texture.

Garnish

Place one maraschino cherry on top of each sundae and tuck a wafer cookie into the side of each bowl for presentation.

Whipped Cream & Extras

Make whipped cream

Chill a medium mixing bowl and beaters for 5 minutes in the freezer (optional). Pour 1 cup heavy whipping cream into the bowl, add 1 tablespoon powdered sugar and 1 teaspoon vanilla extract. Whip with an electric mixer on medium-high until soft peaks form, about 2–3 minutes. Do not overbeat.

Top sundaes

Using a spoon or piping bag, place a generous dollop (about 2 tablespoons) of whipped cream on each sundae after adding sauces and toppings.

Tools & Serving

Serve immediately so ice cream retains scoop shape. If you need to prepare ahead, keep scooped ice cream on a baking sheet in the freezer briefly and finish sauces and toppings just before serving. Clean and return tools to storage when finished.