Ice Cream Sundae

Ingredients

• 0.75 cup heavy cream – for hot fudge
• 0.25 cup light corn syrup
• 0.5 cup granulated sugar
• 0.25 cup unsweetened cocoa powder
• 0.25 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
• 0.25 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.