Vanilla Sundae Recipe
almonds, whipped cream, cherry, chocolate or salted caramel syrup
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Ingredients
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Base
Toppings
Optional
Method
Preparation
Chill serving bowl
Place a sundae glass or small bowl in the freezer for 5–10 minutes to keep the ice cream from melting quickly.
Toast almonds (optional)
If you prefer a toasted flavor, heat a dry skillet over medium heat. Add whole almonds and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove promptly to a plate to cool.
Assembly
Remove the chilled serving bowl from the freezer. Place three scoops of vanilla ice cream into the bowl, arranging them so they nestle together.
Drizzle the chocolate syrup over one side of the ice cream scoops (about 2 tablespoons). On the other side, drizzle the salted caramel syrup (about 1 tablespoon). This creates a two-flavor contrast; adjust proportions to taste.
Sprinkle the whole or toasted almonds evenly over the top of the ice cream and syrups. If you prefer finer crunch, use the crushed almonds instead or in addition.
Generously mound the whipped cream (about 1 cup) on top of the scoops, creating a swirl or cloud-like peak.
Place a single maraschino cherry on the whipped cream peak.
If using, lightly sprinkle a pinch of fine sea salt over the caramel-drizzled side to enhance the salted caramel flavor.
Serving
Serve immediately with a long-handled spoon. Offer extra chocolate or salted caramel syrup at the table for guests who want more.