Galaxy Chocolate & Caramel Sundae Recipe

Place the heavy cream, granulated sugar (2 tsp), and 1 tsp vanilla extract into a chilled bowl. Using an electric mixer or whisk, whip the cream to soft peaks — it should hold shape but still be dollop-able. Keep refrigerated until assembly.

Scoop 3–4 slightly softened scoops of vanilla ice cream into each serving bowl or tall sundae glass. If the ice cream is very hard, let it sit at room temperature 3–5 minutes to make scooping easier.

Place the chopped Galaxy chocolate and 1 tsp neutral oil in a heatproof bowl. Melt gently over a pan of simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring between bursts, until smooth and glossy. The oil adds shine and thins the chocolate for drizzling.

Keep the melted chocolate warm and fluid by resting the bowl over the warm (not simmering) water, stirring occasionally. If it thickens, gently rewarm.

In a medium heavy-bottomed saucepan set over medium heat, add 150 g granulated sugar in an even layer. Without stirring initially, let the sugar start to melt at the edges. Once edges melt, gently swirl the pan occasionally to encourage even melting. Use a dry heatproof spatula only if needed to break up clumps.

When the sugar has fully melted and turned an amber/golden color (watch carefully — it can go from perfect to burnt quickly), immediately turn the heat to low and add the 60 g butter pieces. Be careful — the mixture will bubble vigorously. Stir until the butter is fully incorporated.

Remove the pan from heat and slowly pour in the 120 ml warm heavy cream while stirring continuously. The mixture will bubble up; continue stirring until smooth. If using, stir in 0.5 tsp vanilla extract and 1 tsp fine sea salt for a salted caramel. Return to very low heat for 30 seconds if needed to combine, then cool slightly to a pourable but warm temperature (about 40–50°C).

Transfer caramel to a heatproof container and allow to cool until warm but not hot. The sauce will thicken as it cools; reheat gently if it becomes too stiff to drizzle.

Dollop or pipe a generous spoonful of the whipped vanilla cream onto the scooped ice cream in each glass, leaving room for sauces.

Drizzle 2–3 tbsp (or to taste) of warm caramel sauce over the ice cream and whipped cream, allowing some to run down the sides.

Use a spoon to drizzle the warm melted Galaxy chocolate over the sundae in a thin stream. For a decorative effect, drizzle in a crisscross or spiral pattern.

Sprinkle the optional toasted chopped hazelnuts (2 tbsp) and chocolate shavings (1 tbsp) over the top. Finish with a pinch of sea salt flakes if using to heighten the caramel flavor.

Serve immediately while sauces are warm and chocolate drizzle is glossy. If making ahead, keep sauces warm separately and assemble just before serving.