Hot Fudge Sundaes
These Hot Fudge Sundaes are an easy, classic treat combining creamy vanilla ice cream with warm, rich chocolate sauce and delightful toppings.
Equipment
- Ice Cream Scoop
- Saucepan
- Microwave-safe Bowl
- Spoons
- Sundae Glasses or Bowls
- Small Knife
- Cutting Board
Ingredients
- 1 quart Vanilla Ice Cream homemade or store-bought (1 cup per sundae)
- 1 cup Hot Fudge Sauce divided (about 3 tablespoons per sundae)
- 1 cup Sweetened Whipped Cream for topping (can be homemade or store-bought)
- Chopped Nuts optional, for topping (pecans, walnuts, or almonds work great)
- Maraschino Cherries for garnish on top
Instructions
Method: Hot Fudge Sundaes
- If you’re using store-bought hot fudge, gently warm 1 cup of it in a saucepan over low heat or in the microwave in short bursts, stirring frequently. If you prefer homemade, melt chocolate and combine with cream and a touch of butter for that rich, glossy sauce.
- Place one cup of vanilla ice cream into each sundae glass or bowl. Use an ice cream scoop to get smooth, rounded portions that look inviting and uniform.
- Pour about 3 tablespoons of the warm hot fudge sauce over each scoop of ice cream. The heat from the fudge will slightly soften the ice cream’s surface, creating that perfect melt effect.
- Top each sundae generously with sweetened whipped cream. You can pipe it on with a star tip for a pretty presentation or simply dollop it on with a spoon.
- Sprinkle chopped nuts over the whipped cream if you like a bit of crunch. Finish off each sundae with a bright red maraschino cherry right on top. The colors and textures make for an irresistible dessert.
- Hot fudge sundaes are best enjoyed right away while the hot fudge is still warm and the ice cream is perfectly chilled.
Notes
- For the richest hot fudge, use a combination of dark chocolate and cocoa powder in your homemade sauce.
- Chill your sundae glasses ahead of time to keep the ice cream from melting too fast.
- Consider toasting the nuts lightly to enhance their flavor and crunch.