📝 About This Recipe
Inspired by the iconic fast-food classic, this sundae elevates the experience with a deep, buttery homemade sea salt caramel sauce that clings perfectly to cold cream. The contrast between the freezing vanilla bean base and the warm, flowing caramel creates a nostalgic yet sophisticated dessert experience. It’s the perfect balance of salty and sweet, finished with a crunch that makes every spoonful irresistible.
🥗 Ingredients
The Caramel Sauce
- 1 cup Granulated white sugar
- 6 tablespoons Unsalted butter (high-quality, cubed and at room temperature)
- 1/2 cup Heavy cream (room temperature to prevent seizing)
- 1/2 teaspoon Flaky sea salt (Maldon style preferred)
- 1 teaspoon Pure vanilla extract
The Sundae Base
- 1 quart Premium vanilla bean ice cream (high butterfat content for fast-food style richness)
- 2 tablespoons Whole milk (optional, to soften ice cream slightly)
The Toppings & Garnish
- 1/4 cup Roasted salted peanuts (roughly chopped)
- 1 can Whipped cream (heavy cream aerosol for that authentic look)
- 1/2 cup Waffle cone pieces (crushed for texture)
- 4 pieces Maraschino cherries (with stems)
👨🍳 Instructions
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1
Place a heavy-bottomed saucepan over medium heat and pour in the granulated sugar in an even layer.
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2
Whisk the sugar constantly as it begins to melt; it will form clumps at first but will eventually melt into a thick brown amber liquid. Be careful not to let it burn.
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3
Once the sugar is completely melted and reaches a deep amber color, immediately add the cubed butter. The mixture will bubble violently, so use a long-handled whisk.
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4
Whisk the butter into the caramel for about 2-3 minutes until it is completely incorporated and the mixture is smooth.
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5
Slowly drizzle in the heavy cream while whisking. Again, the mixture will bubble rapidly. Allow it to boil for 1 minute to thicken slightly.
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6
Remove the pan from the heat and stir in the sea salt and vanilla extract. Set aside to cool for at least 10 minutes; it will thicken significantly as it cools.
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7
Place your serving glasses or bowls in the freezer for 5-10 minutes. This prevents the ice cream from melting too quickly upon contact.
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8
Take the vanilla ice cream out of the freezer and let it sit on the counter for 3 minutes to soften just enough to scoop smoothly.
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9
Place 2-3 large, round scoops of vanilla ice cream into each chilled glass.
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10
Drizzle 2 tablespoons of the warm (not hot) caramel sauce over the top of the ice cream, letting it pool in the crevices.
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11
Sprinkle a generous tablespoon of chopped peanuts and crushed waffle cone pieces over the caramel.
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12
Add a final, smaller drizzle of caramel sauce over the nuts to help them stick.
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13
Top with a tall swirl of whipped cream and place a maraschino cherry right in the center.
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14
Serve immediately with a long-handled spoon to ensure you get caramel and ice cream in every bite.
💡 Chef's Tips
Always use room temperature cream and butter for the sauce to avoid the sugar seizing into hard lumps. If your caramel sauce gets too thick after cooling, microwave it for 10 seconds to restore its pourable consistency. For an authentic 'fast food' texture, look for ice cream labeled 'Soft Serve' or 'Extra Creamy'. Don't over-stir the sugar before it starts melting, as this can cause crystallization; a gentle swirl of the pan is often better. Leftover caramel sauce can be stored in a glass jar in the fridge for up to two weeks.
🍽️ Serving Suggestions
Pair with a salty side of thin-cut French fries for the ultimate sweet-and-salty fast food experience. Serve alongside a tall glass of ice-cold sparkling water to cleanse the palate between rich bites. For a boozy twist, add a splash of bourbon to the caramel sauce after removing it from the heat. Decorate the rim of the glass with extra crushed peanuts for a professional aesthetic. Great as a follow-up to a classic backyard burger or fried chicken dinner.