📝 About This Recipe
Tracing its nostalgic roots back to the American soda fountains of the late 19th century, the sundae is the undisputed crown jewel of frozen desserts. This version elevates the classic with a duo of artisanal vanillas, a rich homemade bittersweet fudge, and a symphony of contrasting textures. It is a decadent balance of hot and cold, silky and crunchy, designed to turn a simple bowl of ice cream into a gourmet celebration.
🥗 Ingredients
The Frozen Foundation
- 1 quart High-quality Vanilla Bean Ice Cream (premium brand with visible vanilla specks)
- 2 cups Salted Caramel Ice Cream (optional, for a layered flavor profile)
Signature Bittersweet Hot Fudge
- 2/3 cup Heavy Cream
- 1/2 cup Light Corn Syrup (ensures a glossy, smooth texture)
- 1/3 cup Dark Brown Sugar (packed)
- 1/4 cup Dutch-process Cocoa Powder (sifted to remove lumps)
- 4 ounces Bittersweet Chocolate (60% cacao or higher, finely chopped)
- 2 tablespoons Unsalted Butter (cubed)
- 1 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Sea Salt (to balance the sweetness)
The Toppings & Garnish
- 1 cup Heavy Whipping Cream (kept very cold)
- 1 tablespoon Powdered Sugar (for the whipped cream)
- 1/2 cup Salted Peanuts (toasted and roughly chopped)
- 4 pieces Maraschino Cherries (with stems attached, patted dry)
- 1/2 cup Waffle Cone Pieces (crushed for extra crunch)
👨🍳 Instructions
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1
Place four glass sundae tulip dishes or bowls into the freezer for at least 15 minutes. Chilling the glass prevents the ice cream from melting too quickly during assembly.
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2
In a medium heavy-bottomed saucepan, whisk together the heavy cream, corn syrup, brown sugar, cocoa powder, and sea salt over medium heat.
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3
Bring the mixture to a gentle simmer, whisking constantly to ensure the sugar and cocoa are fully dissolved. Let it bubble for 3-5 minutes until it begins to thicken slightly.
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4
Remove the saucepan from the heat. Add the chopped bittersweet chocolate and cubed butter, whisking gently until the mixture is glossy and completely smooth.
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5
Stir in the vanilla extract. Set the fudge sauce aside to cool for about 10 minutes; it will thicken significantly as it reaches a warm, pourable temperature.
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6
While the sauce cools, prepare the whipped cream. In a chilled metal bowl, beat the 1 cup of heavy cream and powdered sugar until stiff peaks form. Do not overbeat, or it will become grainy.
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7
Remove the chilled glasses from the freezer. Spoon one tablespoon of the warm hot fudge into the bottom of each glass.
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8
Using a warmed ice cream scoop, place two generous scoops of vanilla bean ice cream into each glass. If using salted caramel ice cream, do one scoop of each.
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9
Generously drizzle more hot fudge over the ice cream, allowing it to pool in the crevices and slightly melt the surface of the scoops.
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10
Sprinkle a tablespoon of chopped toasted peanuts and crushed waffle cone pieces over the fudge for a multi-layered crunch.
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11
Pipe or dollop a large swirl of the fresh whipped cream on top of each sundae.
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12
For the finishing touch, place a dried maraschino cherry right in the center of the whipped cream and serve immediately with a long-handled spoon.
💡 Chef's Tips
Chill your serving bowls; it buys you several extra minutes of enjoyment before the ice cream melts. Always use Dutch-process cocoa for the fudge to get that dark, professional 'oreo-like' flavor profile. If the hot fudge gets too thick, whisk in a teaspoon of warm heavy cream to loosen it back up. Toast your nuts in a dry pan for 2-3 minutes until fragrant to unlock a much deeper flavor than raw nuts. Pat your cherries dry with a paper towel before placing them on the whipped cream to prevent red juice from bleeding into the white peaks.
🍽️ Serving Suggestions
Pair with a small glass of cold whole milk to cleanse the palate between rich bites. Serve alongside a double shot of espresso—the bitterness of the coffee perfectly cuts the sugar. For an adult twist, add a splash of bourbon or amaretto to the hot fudge sauce while it's cooling. Accompany with a crisp lace cookie or a shortbread finger for an elegant textural contrast. Enjoy on a warm summer evening immediately after a savory BBQ meal.