Ice Cream Sundae Recipe

Combine dry ingredients

In a small saucepan, whisk together 2 tbs unsweetened cocoa powder and 6 tbs granulated sugar until evenly combined.

Add liquids and cook

Add 120 ml heavy cream, 2 tbs unsalted butter, and 1 tbs light corn syrup to the saucepan. Place over medium heat and whisk continuously until the butter melts and the mixture comes to a gentle simmer, about 3–4 minutes.

Finish sauce

Reduce heat to low and simmer, stirring, for 1–2 minutes until slightly thickened. Remove from heat and stir in 0.5 tsp vanilla extract and 1/8 tsp salt. Keep warm or transfer to a small serving pitcher.

Make sugar syrup

In a clean medium saucepan, combine 100 g granulated sugar and 2 tbs water. Without stirring, swirl the pan occasionally over medium heat until the sugar dissolves and turns an amber color, about 6–8 minutes. Watch carefully to avoid burning.

Add butter and cream

When sugar reaches a deep amber, remove from heat and carefully add 2 tbs unsalted butter; whisk until melted. Slowly pour in 60 ml heavy cream while whisking (mixture will bubble vigorously).

Finish caramel

Return to low heat briefly to smooth the sauce if needed, then stir in 1/4 tsp sea salt. Let cool slightly to thicken to a pourable consistency. Transfer to a heatproof container.

Scoop 4 scoops vanilla ice cream and 2 scoops chocolate ice cream into two large dessert bowls or sundae glasses (roughly 3 scoops per serving if making 2 servings). Arrange scoops so there is space for sauces.

Generously drizzle warm hot fudge over each sundae (about 2–3 tbs per serving). Then drizzle warm caramel sauce over each (about 2 tbs per serving).

Top each sundae with whipped cream (about 1/4 cup per serving), sprinkle with chopped roasted peanuts, add chocolate shavings or sprinkles, and finish with 2 maraschino cherries on each sundae.

Serve immediately while sauces are warm. If sauces have thickened, warm gently in microwave for 10–15 seconds and stir before drizzling.