Simple Sundae Recipe

Inspired by Percy

Time10m

Serves1

vanilla bean ice cream, chocolate fudge, sprinkles

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Ingredients

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1
Remove vanilla bean ice cream from the freezer about 2–3 minutes before scooping so it’s slightly softened. Using an ice cream scoop, place 3 heaped scoops of ice cream into a chilled sundae glass or bowl. Arrange the scoops so they sit neatly (two at the bottom, one on top) for a classic look.

2
Warm the chocolate fudge (if desired)
If your chocolate fudge is chilled or very thick, warm 4 tablespoons in a small microwave-safe bowl on medium power in 10–15 second bursts, stirring between bursts, until pourable but not hot (about 15–30 seconds total). Alternatively, warm in a small saucepan over low heat, stirring, until pourable.
3
Add sauce to sundae
Drizzle the warm or room-temperature chocolate fudge evenly over the three scoops so it runs down the sides for a classic sundae appearance (use all 4 tablespoons or to taste).

4
Immediately sprinkle 2 tablespoons of rainbow sprinkles over the sauced scoops so they adhere to the fudge. Add 2 tablespoons of whipped cream on top (pipe or dollop), then place a maraschino cherry in the center. If you prefer, omit the whipped cream or cherry.

5
Serve the sundae immediately with a spoon. Enjoy at once so the ice cream remains firm while the fudge is warm and the sprinkles retain texture.