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Ingredients
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Scoops (Ice Cream / Gelato)
Bases & Mix-ins
Serving & Tools
Method
Scoops (Ice Cream / Gelato)
Soften if necessary
If ice cream is rock hard, let both containers sit at room temperature for 4–6 minutes so they soften slightly and are scoopable. For softer texture, stir each with 1 tbsp cold whole milk just before scooping.
Scoop
Using a medium ice cream scoop, form one neat scoop of vanilla and one neat scoop of chocolate. Place them side-by-side (not stacked) on a small dessert bowl or plate so both flavors are visible.
Bases & Mix-ins
Apply sauces
Warm the hot fudge and caramel slightly if chilled (10–15 seconds in microwave on low). Drizzle 2 tbsp hot fudge over the chocolate scoop and 1 tbsp caramel over the vanilla scoop, allowing some sauce to trail onto the plate for presentation.
Add whipped cream and toppings
Add 2 tbsp whipped cream between the two scoops or on top of one as preferred. Sprinkle 1 tsp rainbow sprinkles across both scoops, then scatter 1 tbsp chopped roasted peanuts over the hot fudge for crunch.
Finish
Top the whipped cream or the intersection of the scoops with 1 maraschino cherry.
Serving & Tools
Serve immediately with a spoon on the small dessert bowl or plate. If preparing to-go, place scoops in a chilled small cup and pack sauces separately to pour on arrival.