关于此食谱

终极自制冰淇淋圣代——舀一球球奶油香草冰淇淋，淋上浓郁光滑的热巧克力酱，再配上新鲜的打发奶油、烤坚果、一颗樱桃，以及您最爱的各种配料。这是一款怀旧且讨人喜欢的甜点，永远不会过时。自制热巧克力酱本身就值得费力去做——浓稠、深层巧克力味，仅需不到10分钟就能完成。

步骤说明

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.