Ice Cream Sundae Recipe
Vanilla bean ice cream drizzled with chocolate syrup and topped with candied nuts
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Ingredients
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Ice Cream & Toppings
Candied Nuts
Optional Finishes
Method
Candied Nuts
- 1
- 2
Candy the nuts
In the same skillet set over medium-low, add the granulated sugar and butter. Stir continuously until the sugar melts and turns a light amber (about 2–3 minutes). Immediately add the toasted nuts, vanilla extract, and sea salt; stir to coat evenly. Spread the coated nuts on a piece of parchment paper or a silicone mat in a single layer and let cool completely (about 10–15 minutes). Once cool, break apart any large clusters if needed.
Assemble Sundaes
- 3
Scoop two generous scoops (about 3 scoops per serving if using small scoops — total 6 scoops here for 3 servings) of vanilla bean ice cream into each chilled serving bowl or tall sundae glass.
- 4
Warm the chocolate syrup slightly if desired (5–10 seconds in the microwave) so it pours smoothly, then drizzle 2 tablespoons over the ice cream in each serving.
- 5
Sprinkle about 3 tablespoons of the candied nuts over each sundae, distributing evenly.
- 6
Add a generous dollop (about 3 tablespoons) of whipped cream to the top of each sundae.
- 7
Place one maraschino cherry on the whipped cream of each sundae.
- 8
Finish (optional): zest a small amount (about 1/3 teaspoon) of orange zest over each sundae and lightly sprinkle a pinch (about 1/8 tsp) of flaky sea salt to contrast the sweetness.
- 9
Serve immediately with spoons.