Place the cold heavy cream, softened vanilla ice cream, granulated sugar, and vanilla extract into a large mixing bowl (or the bowl of a stand mixer).

Using an electric mixer on low to medium speed (or whisk vigorously), whip the mixture until smooth and slightly airy — about 45–90 seconds. The texture should be soft and scoopable rather than stiff whipped cream. Do not overwhip to avoid graininess. If mixture is too soft, chill 5–10 minutes in the freezer to firm up slightly.

Divide the whipped vanilla ice cream evenly among 4 chilled sundae glasses or bowls (about 3/4 cup base per serving). Smooth the top with a spatula to create a neat bed for sauces and toppings.

Sauce options (assembly)

Add chosen sauce(s)

Spoon 2 tablespoons (about 30 ml) of your chosen sauce (strawberry, caramel, or chocolate) over each portion of whipped ice cream. If offering multiple sauces, drizzle up to 1 tablespoon of a second sauce for contrast. For a layered look, drizzle sauce in a spiral from center outward.

If sauces are chilled and thick, warm briefly in the microwave (5–10 seconds) or in a small saucepan over low heat until pourable, stirring to ensure smooth consistency. Cool a few seconds before drizzling so it doesn't overly melt the ice cream.

Toppings & garnish

Finish with Flake and garnishes

Insert one Cadbury Flake piece into the top of each sundae at a slight angle so it rests against the ice cream. Break remaining Flakes into smaller pieces and sprinkle over the top if desired.

Add a maraschino cherry on top of each sundae. Sprinkle chopped nuts or sprinkles as desired for extra texture and color.

Serve immediately with a long spoon and an extra small ramekin of sauce on the side if you want guests to add more.