Share Time Sundae Recipe

Soften ice cream

Remove vanilla ice cream from the freezer 10–15 minutes before building so it is scoopable but not melted. Keep a bowl of cold water and a heat-proof spoon nearby to smooth if needed.

If making whipped cream: chill a medium bowl and whisk/beaters for 10 minutes; pour heavy cream, add granulated sugar and vanilla extract, then whip to soft peaks. Refrigerate until assembly.

Cook or reheat Belgian waffles according to package or recipe until crisp. Allow to cool slightly, then cut into bite-size pieces.

Cut brownies into roughly 1/2-inch cubes. If brownies are chilled, warm briefly (10–15 seconds) in the microwave to slightly soften, then cool a minute so they hold shape in the sundae.

Roughly break mini pretzels into halves or thirds. If you prefer softer texture, briefly toast pretzels in a 350°F (175°C) oven for 3–4 minutes then cool.

Measure mini marshmallows, crumbled cookies, and chopped peanuts. Keep components separate in bowls for layering.

If using store-bought sauces, warm gently in the microwave for 10–20 seconds or in a small saucepan over low heat so they pour easily. If making quick homemade chocolate sauce: combine 1/2 cup heavy cream and 1 cup chopped chocolate over low heat, stirring until smooth (cool slightly before using).

Arrange remaining toppings (chocolate chips, sprinkles) in small bowls for quick access during assembly.

Choose a large shallow bowl, trifle dish, or platter suitable for sharing (serves 4–6). Place a few waffle pieces and a handful of brownie cubes across the bottom to form an uneven base.

Scoop half of the softened vanilla ice cream (about 4 cups) into large spoonfuls across the base, leaving gaps. Press gently so ice cream nests among waffles and brownies.

Scatter one-third of the pretzels, one-third of the crumbled cookies, and one-half of the mini marshmallows evenly over the ice cream.

Drizzle about one-third of the chocolate sauce and one-quarter of the caramel sauce over the first layer.

Add the remaining waffle pieces and brownie cubes, then place the remaining 4 cups of ice cream in dollops to form a second layer.

Top with the remaining pretzels, marshmallows, crumbled cookies, chopped peanuts, and chocolate chips. Generously drizzle the rest of the chocolate and caramel sauces over the top so some runs down the sides.

If using whipped cream, pipe or dollop whipped cream around the edges and center. Sprinkle with rainbow sprinkles, add maraschino cherries on whipped cream peaks, and tuck fresh mint leaves for color.

Serve immediately with long spoons for sharing. If you need to hold it briefly, cover and place in the freezer for up to 20 minutes; let stand 5 minutes before serving to soften slightly.