Hot Fudge Sundae** recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›The Cheesecake Factory›Hot Fudge Sundae** Recipe

Hot Fudge Sundae** Recipe

Inspired by The Cheesecake Factory
Time30m
Serves4

The Best Hot Fudge Anywhere. Topped with Whipped Cream and Almonds

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Ingredients

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Hot Fudge Sauce

Ice Cream

Whipped Cream & Toppings

Method

Hot Fudge Sauce

  1. 1

    Combine dry ingredients

    In a medium saucepan, whisk together 0.5 cup unsweetened cocoa powder and 0.75 cup granulated sugar until evenly mixed and free of lumps.

  2. 2

    Add fats and liquids

    Add 2 tablespoons unsalted butter, 0.5 cup heavy cream, 0.5 cup whole milk and 2 tablespoons light corn syrup to the saucepan with the dry mixture.

  3. 3

    Cook until glossy

    Place saucepan over medium heat. Whisk constantly until the butter melts and the mixture comes to a gentle simmer. Reduce heat to medium-low and simmer, stirring frequently, for 3–5 minutes until the sauce is smooth, glossy and slightly thickened (it will thicken more as it cools).

  4. 4

    Finish the sauce

    Remove from heat and whisk in 1 teaspoon pure vanilla extract and 1/8 teaspoon salt. Keep the sauce warm while you prepare the rest (set over a warm-but-off burner or transfer to a thermos).

Whipped Cream & Toppings

  1. 5

    Toast almonds

    Heat a dry skillet over medium heat. Add 0.5 cup sliced almonds and toast, stirring or shaking the pan frequently, for 3–6 minutes until they are fragrant and lightly golden. Transfer to a plate to cool (they will continue to brown slightly off the heat).

  2. 6

    Make whipped cream

    Chill a mixing bowl and beaters briefly if possible. Pour 1 cup cold heavy cream into the bowl. Beat on medium-high speed until it starts to thicken, then add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Continue to beat until soft–medium peaks form (creamy and spreadable, not grainy). Keep chilled until assembly.

Ice Cream & Assembly

  1. 7

    Portion the ice cream

    Spoon or scoop 1 cup (approximately two generous scoops) of vanilla ice cream into each serving bowl or tall dish. You have 4 cups of ice cream total to make four sundaes.

  2. 8

    Warm the sauce if needed

    If the hot fudge has thickened too much, rewarm gently: place the saucepan over very low heat and stir until pourable, or microwave the sauce in a microwave-safe bowl for 10–20 seconds, stirring, until warm and smooth.

  3. 9

    Top with hot fudge

    Spoon about 3–4 tablespoons of the warm hot fudge sauce over each portion of ice cream, allowing some to drizzle down the sides.

  4. 10

    Add whipped cream and almonds

    Top each sundae with about 2 tablespoons of the whipped cream, then sprinkle approximately 2 tablespoons of the toasted sliced almonds over the whipped cream.

  5. 11

    Finish and serve

    Place one maraschino cherry on top of each sundae. If you like a touch of contrast, sprinkle a light pinch (about 1/8 tsp) of flaky sea salt over the hot fudge before serving. Serve immediately so the ice cream and warm fudge create that classic hot-fudge-sundae contrast.

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