Sundae Recipe

Chill servingware

Place the sundae glass or bowl in the freezer for 5–10 minutes to keep the ice cream from melting quickly when assembling.

If using banana, slice it into 1/4-inch rounds and set aside. If using brownies or cookies, crumble into bite-sized pieces.

Remove the chilled glass from the freezer. Place three scoops of vanilla ice cream into the glass. Arrange scoops so they sit snugly together.

Warm the hot fudge and caramel slightly if they're very thick: microwave each sauce in a microwave-safe container for 8–10 seconds or dip the jar in a bowl of hot water for 30 seconds. Drizzle about 1 tablespoon hot fudge over the scoops and 1 tablespoon caramel in a different spot.

Drizzle the strawberry sauce or spoon 2 tablespoons of strawberry compote over one side of the ice cream.

If using banana, tuck the slices along the inside edge of the glass around the ice cream scoops.

Sprinkle the chopped roasted peanuts (2 tbs) evenly over the sauces so they adhere to the ice cream slightly.

Scatter mini chocolate chips (1 tbs) and crumbled cookie or brownie pieces (if using) over the top for texture.

Generously pipe or spoon 4 tablespoons of whipped cream onto the center of the sundae to create a fluffy peak.

Place 2 maraschino cherries on top of the whipped cream (one perched on the peak and one to the side) or use one cherry if preferred.

Finish with a light sprinkle of toasted coconut flakes (if using) and a quick additional drizzle of any sauce you prefer (reserve about 1 tbs total for this).

Serve immediately with spoons. Offer extra sauces and napkins on the side. If not eating right away, keep assembled sundaes in the freezer for up to 15 minutes; longer storage will change texture and cause sauce to stiffen.