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Ingredients
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Ice Cream
Toppings & Garnishes
Method
Ice Cream
- 1
Chill the serving bowl
Place a small serving bowl in the freezer for 5–10 minutes while you gather ingredients. A chilled bowl keeps the ice cream from melting too quickly.
- 2
Toppings & Assembly
- 3
Warm the hot fudge
Transfer 2 tbs hot fudge sauce to a small microwave-safe bowl. Microwave on medium power for 10–15 seconds, stir, and repeat in 5–10 second bursts until warm and pourable but not boiling. Alternatively, warm gently in a small saucepan over low heat, stirring constantly.
- 4
Make quick whipped cream (optional)
If using heavy cream: combine 3 tbs heavy cream, 1 tsp sugar, and 1/8 tsp vanilla extract in a small bowl. Whisk vigorously by hand until soft peaks form (about 45–90 seconds) or use a handheld mixer for 20–30 seconds. If you prefer convenience, use about 3 tbs ready-made whipped cream instead.
- 5
Toast the almonds (if not already toasted)
If your almonds aren't toasted, heat a small skillet over medium heat, add 2 tbs chopped almonds, and toast, stirring constantly, 2–3 minutes until fragrant and lightly golden. Remove from heat and let cool briefly.
- 6
Crush the cookie
Place 1 wafer or shortbread cookie in a small resealable bag and crush with the back of a spoon or a rolling pin until you have coarse crumbs (not powder).
- 7
Assemble the bowl
Drizzle the warm hot fudge evenly over the scoops of vanilla ice cream. Add a dollop (or spray) of the whipped cream on top. Sprinkle the toasted chopped almonds and crushed cookie over the whipped cream and ice cream. Finish with 1 maraschino cherry on top and a light pinch of flaky sea salt to brighten the flavors.
- 8
