S&s Classic Ice Cream Sundae Recipe
chocolate & vanilla bean ice cream, caramel, chocolate sauce, whipped cream, crushed peanuts
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ice Cream & Sauces
Toppings & Garnish
Optional Prep & Serving Tools
Method
Ice Cream & Sauces
Soften & portion ice cream
Remove the vanilla bean and chocolate ice cream from the freezer 5 minutes before assembly to make scooping easier. If ice cream is very hard, let sit at room temperature for up to 10 minutes but not longer than that to avoid melting.
Warm sauces (if desired)
If using thick or refrigerated caramel or hot fudge, warm them slightly so they pour. Place jars in a bowl and pour 1 cup hot water around (do not let water get into the jars) for 3–5 minutes; or microwave 20–30 seconds in a microwave-safe bowl, stirring. Stir to ensure sauces are pourable but not hot.
Scoop ice cream into glasses
Place two round scoops (about 1/2 cup each) of vanilla bean and two scoops of chocolate ice cream into four sundae glasses or bowls: for each serving, layer one vanilla and one chocolate scoop, then top with the remaining vanilla and chocolate so each sundae has equal amounts.
Add sauces
Drizzle about 2 tablespoons of warm caramel sauce and 3/4 tablespoon of chocolate sauce over each sundae, letting some run down the sides for presentation.
Toppings & Garnish
Whip or portion whipped cream
If using canned or prepared whipped cream, give it a quick shake and dispense about 1/4 cup per sundae. If using fresh whipped cream, whip cold heavy cream with 1 tablespoon sugar and 1/2 teaspoon vanilla until soft peaks form, then portion 1/4 cup per serving.
Apply whipped cream
Top each sundae with a generous dollop (about 1/4 cup) of whipped cream, forming a peak in the center.
Add crushed peanuts and extras
Sprinkle about 1/4 cup crushed peanuts over the whipped cream on each sundae. Add a pinch (~1/2 teaspoon) of chocolate shavings or sprinkles if using. Finish each sundae with a maraschino cherry on top.
Serve immediately
Serve the sundaes immediately after assembly so the ice cream remains firm and toppings are fresh. Provide spoons and napkins. If not serving right away, keep assembled sundaes in the freezer for up to 15 minutes; beyond that, texture will degrade.