Sundaes Recipe

Warm sauces (if needed)

Gently warm hot fudge, caramel, and strawberry sauces in separate microwave-safe containers for 10–20 seconds or in a small saucepan over low heat until pourable but not hot. Stir to ensure smooth consistency.

Chop roasted peanuts if not already chopped. Mince fresh strawberries and set aside. Keep whipped cream chilled until assembly.

Scoop ice cream: Place 2 generous scoops of vanilla ice cream into each sundae glass or bowl (about 1/2 cup per scoop). For variety, add 1 scoop chocolate and 1 scoop strawberry to two of the sundaes if you want mixed flavors — distribute the 8 cups of ice cream across 4 sundaes to yield balanced portions.

Add sauces: Drizzle 1–2 tablespoons of hot fudge over each sundae where chocolate is desired, and 1 tablespoon of strawberry or caramel sauce over others as preferred. Use warmed sauces so they spread easily.

Mix-ins and textures: Sprinkle 2 tablespoons of crushed brownie pieces or crumbled cookies into or on top of each sundae if using. Add about 1 tablespoon chopped peanuts per sundae for crunch.

Finish with whipped cream: Top each sundae with a generous dollop (about 2 tablespoons) of whipped cream. If using canned whipped cream, hold the can upright and dispense a swirl; if using freshly whipped, spoon a neat mound.

Garnish: Spoon 1 tablespoon minced strawberries over the whipped cream on each strawberry-themed sundae. Sprinkle 3/4 teaspoon rainbow sprinkles on each. Place a maraschino cherry on top of each sundae.

Serve immediately while ice cream is still firm and sauces are warm. Provide spoons and napkins. If making ahead, assemble only the ice cream and toppings (except whipped cream and sprinkles), cover with plastic wrap, and store in the freezer for up to 2 hours; add whipped cream and sprinkles just before serving.