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Ingredients
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Ice Cream & Assembly
Hot Fudge Sauce
Method
Hot Fudge Sauce
Combine dry ingredients
In a medium saucepan, whisk together 3 tablespoons unsweetened cocoa powder and 1 cup granulated sugar until evenly combined and no lumps remain.
Add liquids
Gradually whisk in 1 cup heavy cream and 1 cup whole milk until smooth. Make sure to whisk constantly to prevent lumps.
Cook until thickened
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently. Continue to simmer for 5–7 minutes until the sauce thickens slightly and coats the back of a spoon. Do not boil vigorously.
Finish sauce
Remove the pan from heat and stir in 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, and a pinch of salt until the butter melts and the sauce is glossy. Taste and adjust salt or vanilla as desired. Keep warm.
Hold at serving temperature
If not serving immediately, transfer the hot fudge to a small heatproof bowl set over a warm water bath or keep on the lowest stove setting, stirring occasionally. Rewarm gently before serving if it cools and thickens too much.
Ice Cream & Assembly
Scoop ice cream
Place three scoops of vanilla ice cream in a chilled sundae dish or bowl.
Ladle hot fudge
Ladle 3–4 tablespoons (or to taste) of the warm hot fudge sauce over the scoops so it cascades down the sides. Add more sauce if you prefer a very chocolatey sundae.
Top and garnish
Pipe or spoon 3 tablespoons whipped cream on top, sprinkle 2 tablespoons chopped roasted peanuts around the cream, and finish with 1 maraschino cherry placed on the peak of the whipped cream.
Serve promptly
Serve immediately so the hot fudge contrasts with the cold ice cream. If desired, provide extra hot fudge on the side for guests.