Vanilla Ice Cream Sundae with Warm Hot Fudge: A Classic Dessert Delight
Few desserts can rival the sheer comfort and indulgence of a vanilla ice cream sundae topped with warm, velvety hot fudge. This timeless treat strikes the perfect harmony between cold, creamy ice cream and silky, rich chocolate sauce. Whether you’re planning a backyard party, marking a special occasion, or simply spoiling yourself on a quiet evening, this sundae delivers pure bliss in every spoonful.
🧾 Ingredients for a Dreamy Sundae
Component Ingredients
For the Sundae
3 scoops of vanilla ice cream
½ cup hot fudge sauce
Whipped cream, to taste
1 maraschino cherry or a fresh cherry
For the Hot Fudge
½ cup unsweetened cocoa powder
½ cup granulated sugar
¼ cup brown sugar
½ cup heavy cream
¼ cup unsalted butter
1 teaspoon vanilla extract
A pinch of salt
🔥 How to Create the Ultimate Vanilla Ice Cream Sundae
1. Make the Hot Fudge Sauce
The key to an unforgettable sundae lies in the homemade hot fudge. It’s indulgently thick and deeply chocolatey.
In a medium-sized saucepan, whisk together the cocoa powder, both sugars, and a pinch of salt until dry ingredients are well blended.
Add in the heavy cream and butter, and place over medium heat.
Cook the mixture, stirring continuously, until it starts to simmer gently.
Let it cook for another 3 to 5 minutes, stirring often, until the sauce becomes rich, glossy, and smooth.
Take off the heat and stir in the vanilla extract.
Let the sauce sit and cool slightly—serve it warm for the best experience.
Pro Tip: Make the fudge sauce ahead of time and store it in the fridge for up to one week. Reheat gently before pouring.
2. Assemble Your Sundae
Building your sundae is half the fun. Here’s how to create the perfect one:
Start by placing three hearty scoops of vanilla ice cream into a dessert bowl or sundae glass.
Drizzle the warm hot fudge generously over the scoops, letting it flow naturally over the sides.
Top with a fluffy swirl of whipped cream.
Finish with a vibrant maraschino or fresh cherry right on top.
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