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Ingredients
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Ice Cream & Toppings
For Homemade Hot Fudge (optional)
Method
Prepare Hot Fudge (if making homemade)
Make hot fudge
In a small saucepan over medium-low heat, melt 2 tablespoons butter. Whisk in 2 teaspoons unsweetened cocoa powder until smooth. Add 3 tablespoons granulated sugar and 4 tablespoons heavy cream; whisk constantly until sugar dissolves and mixture is smooth and slightly thickened, about 3–4 minutes. Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of salt. Keep warm on the lowest heat or transfer to a heatproof bowl and cover to retain heat.
Assemble Tiny Tim
Scoop 2 cups (about 2 generous scoops) of slightly softened vanilla ice cream into a small chilled bowl or classic sundae dish. Pack gently so scoops hold shape.
Pour 1 tablespoon hot fudge sauce over the top of the ice cream, allowing it to cascade down the sides. If using homemade hot fudge, spoon warm fudge; if using store-bought, warm briefly in microwave (5–8 seconds) until pourable but not boiling.
Add 2 tablespoons whipped cream, dolloped or piped on top of the fudge (optional).
Sprinkle 1 teaspoon chopped nuts around the whipped cream (optional).
Finish by placing 1 maraschino cherry with stem on top of the whipped cream or directly on the fudge if not using whipped cream.
Serve immediately while the hot fudge is warm and the ice cream is cold.