Ice Cream Sundae Recipe

Soften ice cream (optional)

If ice cream is very hard, let the pints sit at room temperature for 5–10 minutes or scoop into a bowl and stir in 1–2 tablespoons milk to reach a soft-scoop consistency. Do this separately for vanilla and chocolate if using both.

Place two sundae glasses or bowls on your work surface.

Scoop base

For each sundae, place two generous scoops (about 1 cup total) of the chosen ice cream flavor(s) into each glass or bowl. For a mix of chocolate and vanilla, place one scoop of each.

Add sauces

Drizzle about 1/2 tablespoon chocolate sauce and 1/2 tablespoon caramel sauce over the scoops. Adjust amount to taste.

Add whipped cream

Top each sundae with about 1/2 cup whipped cream, forming a generous cloud above the ice cream.

Finish with toppings

Sprinkle 1/2 tablespoon chopped toasted nuts, 1 teaspoon rainbow sprinkles, and 1/2 tablespoon mini chocolate chips over the whipped cream. Place a maraschino cherry on top. If using optional add-ins, tuck sliced banana or crushed cookies around the base or on top.

Serve immediately with a long spoon and a straw if desired.

If not serving right away, cover loosely and keep in the freezer for up to 1 hour; assembled sundaes will soften and lose peak appearance if stored longer.