Olive Tree Sundae Recipe

Prepare brownie

If using a whole brownie, cut it into 1/2-inch to 3/4-inch bite-sized cubes until you have about 1 cup of pieces. If using pre-cut brownie bites, measure about 1 cup.

Warm a small skillet over medium-low heat, add 1 tsp unsalted butter and swirl to coat. Add the brownie pieces and quickly heat, tossing gently for 30–60 seconds until edges are slightly crisp and warm but not burned. Remove from heat and set aside (this step enhances texture and aroma).

Chill a medium bowl and beaters in the refrigerator for 10 minutes if available. Pour 1 cup heavy whipping cream into the chilled bowl, add 2 tbsp confectioners' sugar and 1 tsp vanilla extract.

Using an electric mixer on medium-high speed, whip the cream until soft to medium peaks form (about 2–3 minutes). Do not over-whip. Transfer whipped cream to a piping bag or keep in the bowl for spooning.

Scoop 3 generous scoops of vanilla ice cream into a chilled sundae glass or bowl, arranging them so there is space between scoops for brownie pieces and sauce.

Scatter the warm brownie pieces evenly over and between the ice cream scoops (reserve a few pieces for the top).

Drizzle 3 tbsp chocolate sauce over the ice cream and brownie pieces, letting some run down the sides for visual appeal.

Add a generous dollop or two of whipped cream on top (or pipe a swirl) so it sits atop the brownies and ice cream.

Sprinkle 2 tbsp toasted chopped walnuts or pecans over the whipped cream and ice cream for crunch, if using.

Finish with 1 tbsp grated dark chocolate or chocolate shavings and a pinch of sea salt flakes to enhance chocolate flavor (optional). Top with a maraschino cherry, if desired.

Serve immediately so the ice cream remains firm and the brownie pieces retain some warmth and texture. Provide a long-handled spoon for easy scooping.