Ice Cream Sundae
Ingredients
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- 3/4 cup heavy cream – for hot fudge
- 1/4 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp fine salt
- 4 ounces semisweet chocolate – chopped
- 2 tbsp unsalted butter
- 1 cup heavy cream – for whipped cream
- 2 tbsp confectioners' sugar
- 1 tsp vanilla extract
- 1/4 cup roasted peanuts – chopped
- 1 quart vanilla ice cream
- maraschino cherries – with stems (for serving)
Instructions
1. Place 4 sundae dishes in the freezer to chill while you prepare the toppings.
2. Make the hot fudge: In a small saucepan, whisk together 0.75 cup heavy cream, light corn syrup, granulated sugar, unsweetened cocoa powder, and fine salt. Bring to a gentle simmer over medium heat, whisking constantly, and cook until slightly thickened and glossy, 2–3 minutes.
3. Remove the pan from the heat and add the chopped semisweet chocolate and unsalted butter. Whisk until completely smooth and shiny. Keep the sauce warm on the lowest heat, stirring occasionally.
4. Make the whipped cream: In a chilled bowl, beat 1 cup heavy cream with the confectioners' sugar and vanilla extract to soft peaks, 2–3 minutes. Refrigerate until needed.
5. Assemble the sundaes: Divide the vanilla ice cream among the chilled dishes (about 2 scoops per dish). Spoon warm hot fudge over each serving.
6. Top each with a generous dollop of whipped cream, sprinkle evenly with the chopped roasted peanuts, and finish with maraschino cherries. Serve immediately.
An ice cream sundae layers cold, creamy ice cream with warm, glossy sauce and a mix of soft and crunchy toppings. The classic profile pairs vanilla ice cream with hot fudge, billows of lightly sweetened whipped cream, salty-crunchy nuts, and a bright maraschino cherry. The contrast of temperatures and textures is the charm: melting ribbons of chocolate against dense scoops, with nutty snap and a sweet, fragrant finish.
Born in American soda fountains, the sundae became a fixture of parlors and diners in the late 19th and early 20th centuries. Lore ties its name to Sunday sales restrictions on soda, prompting operators to serve ice cream with syrup instead—soon spelled “sundae.” Over time, regional favorites emerged—hot fudge in the Midwest, butterscotch and strawberry elsewhere—yet the hot fudge–whipped cream–nuts–cherry combination remains the archetype.