Ice Cream Recipe

Chill bowls (optional)

If you want the ice cream to melt more slowly, place the bowls or cups in the freezer for 10–15 minutes before serving.

Remove bowls from freezer when ready to assemble. Keep the ice cream in the coldest part of your freezer until the moment you scoop.

Soften scoop (if needed)

If the ice cream is too hard to scoop, let the container sit at room temperature for 2–3 minutes or run the scoop under warm water and shake off excess.

Using the ice cream scoop, form three even scoops of ice cream and place them into a single bowl (or distribute one scoop per bowl if serving individual cups). If you prefer a mix of flavors, substitute one or more scoops with another flavor.

Drizzle hot fudge or caramel sauce over the scoops, about 1–2 tablespoons total, adjusting to taste.

Add a dollop (about 2 tablespoons) of whipped cream on top if desired.

Sprinkle chopped nuts and rainbow sprinkles evenly over the ice cream, about 1 tablespoon nuts and 1 teaspoon sprinkles.

Finish with a maraschino cherry on top.

Serve immediately with a small spoon. Keep any leftover ice cream in the freezer in an airtight container.

If storing partially assembled sundaes, cover tightly and return to freezer, but expect texture changes from melting and refreezing.