About This Recipe
There’s nothing more decadent than a scoop of silky vanilla ice cream drenched in warm, glossy hot fudge. This classic sundae marries cold and creamy with rich, molten chocolate, then tops it all off with fluffy whipped cream and a bright cherry. Perfect for a summer celebration, a birthday treat, or simply satisfying a sweet craving, it’s foolproof and utterly irresistible.
Why You’ll Love This Sundae
- Contrast of Temperatures: Ice-cold ice cream meets steamy hot fudge for an unforgettable mouthfeel.
- Intense Chocolate Flavor: Homemade sauce uses both cocoa and brown sugar for depth and gloss.
- Totally Customizable: Add nuts, sprinkles, brownie bits or fresh fruit as you like.
- Make-Ahead Convenience: Sauce can be made days in advance—just reheat before serving.
- Show-Stopper Presentation: Tall glasses and flowing fudge make each sundae look professional.
Ingredients
For the Sundae (per serving)
- 3 level scoops vanilla ice cream
- ½ cup hot fudge sauce (recipe below)
- Whipped cream, to taste
- 1 maraschino cherry or fresh cherry
For the Homemade Hot Fudge Sauce
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup heavy cream
- ¼ cup unsalted butter
- 1 teaspoon pure vanilla extract
- Pinch of fine salt
Step-by-Step Instructions
1. Make the Rich Hot Fudge Sauce
- In a medium saucepan, whisk together the cocoa powder, granulated sugar, brown sugar, and salt until smooth.
- Add the heavy cream and butter. Place over medium heat and stir constantly until the butter melts and the mixture just reaches a gentle simmer.
- Continue stirring for 3–5 minutes, watching as the sauce thickens and turns glossy.
- Remove from heat, stir in the vanilla extract, and let cool slightly. It should still be pourable and warm when you build the sundaes.
Make-Ahead Tip: Store cooled sauce in a sealed jar in the refrigerator for up to one week. Rewarm gently over low heat before serving.
2. Assemble the Sundae
- Scoop three generous balls of vanilla ice cream into a tall sundae glass or bowl.
- Ladle the warm hot fudge over the ice cream, letting it drip down the sides for dramatic effect.
- Top with a swirl of whipped cream.
- Crown with a cherry.
Serving Variation: For extra indulgence, sprinkle toasted nuts, crushed cookies or rainbow sprinkles between layers of ice cream and fudge.
Frequently Asked Questions
Can I use store-bought hot fudge sauce?
Yes—if you’re short on time, a high-quality jarred sauce works fine. Warm it gently before drizzling.
How do I prevent the sauce from thinning?
Ensure your cream is at least 35% fat, and simmer long enough to achieve a glossy, nappe-coating consistency. If needed, cook an extra minute or two.
Can I make a larger batch of sauce?
Absolutely. Simply double or triple the hot fudge ingredients, keeping the same proportions. Store extras in the fridge for up to a week.
Pro Tips
- Room-Temperature Ice Cream: Let your ice cream sit at room temp for 2–3 minutes before scooping to get perfect, rounded balls.
- Layered Build: For a towering sundae, alternate scoops of ice cream with drizzles of fudge and chopped mix-ins.
- Extra Shine: Stir a teaspoon of corn syrup into the sauce during cooking for an even glossier finish.
- Chill Glasses: Pop your sundae glasses into the freezer for 5 minutes before assembling to slow melting.
Storage & Leftovers
- Hot Fudge Sauce: In an airtight jar, refrigerated up to 1 week.
- Ice Cream Sundaes: Best eaten immediately. If you must store assembled portions, cover loosely and freeze, then reheat the fudge and assemble fresh.
- Separate Prep: You can portion sauce and freeze scooped ice cream balls on a tray; when ready, reheat sauce and build.
Nothing beats the simple pleasure of a homemade vanilla sundae smothered in decadent hot fudge. With easy steps and maximum wow factor, this timeless dessert is bound to become your go-to for celebrations—or whenever a little chocolate-covered comfort is in order. Enjoy!