Classic Ice Cream Sundaes

Instructions

1. 1

   Toast the nuts (if using): Place chopped Walnuts or Pecans in a dry Skillet over medium heat. Stir frequently for 3–4 minutes until fragrant and lightly golden. Transfer to a plate to cool. Set aside.

2. 2

   In a medium Saucepan, combine the Heavy Cream, Light Corn Syrup, Brown Sugar, Unsweetened Cocoa Powder, and Fine Salt. Whisk well to combine, then bring to a simmer over medium heat, stirring frequently.

3. 3

   Once simmering, reduce heat to medium-low and cook for 2 minutes, stirring constantly. Remove from heat and immediately add the chopped Semi-Sweet Chocolate and Butter. Let sit for 1 minute, then Whisk until completely smooth and glossy.

4. 4

   Stir in the Pure Vanilla Extract. The sauce will thicken as it cools. Set aside and keep warm.

5. 5

   Pour the very cold Heavy Whipping Cream into a chilled Mixing Bowl. Beat with a Hand Mixer or Stand Mixer on medium-high speed until soft peaks form, about 2 minutes.

6. 6

   Add the Powdered Sugar and Pure Vanilla Extract. Continue beating until stiff peaks form — the whipped cream should hold its shape when the beaters are lifted but still look smooth and glossy, not grainy. Do not over-beat. Refrigerate until ready to use.

7. 7

   Set out 4 chilled sundae glasses, bowls, or dessert dishes. Using an ice cream scoop, place 2–3 generous scoops of Vanilla Ice Cream into each dish.

8. 8

   Spoon 2–3 tablespoons of warm hot fudge sauce generously over each serving of Vanilla Ice Cream, letting it drizzle down the sides.

9. 9

   Add a large dollop (or piped swirl) of fresh whipped cream on top of each sundae.

10. 10

    Finish with your chosen toppings: a sprinkle of toasted Walnuts, a drizzle of Caramel Sauce, Rainbow Sprinkles, and a Maraschino Cherry on top. Add a Wafer Cookie or waffle cone piece for crunch. Serve immediately.