Strawberry and Chocolate Ice Cream Sundae
A classic layered sundae combining fruity strawberry sauce and rich chocolate sauce over scoops of strawberry and chocolate ice cream, finished with whipped cream, nuts, chocolate shavings and a cherry. Easily made in about 25 minutes.
Prep:15 min
Cook:10 min
Total:25 min
Servings:4
easy
dessert
ice cream
sundae
summer
quick
Ingredients
- •4 scoops Chocolate ice cream
- •4 scoops Strawberry ice cream
- •2 cups Fresh strawberries (hulled)
- •0.25 cups Granulated sugar (for strawberry sauce)
- •1 tbsp Fresh lemon juice (for strawberry sauce)
- •2 tbsp Water (for strawberry sauce)
- •0.333 cups Unsweetened cocoa powder
- •0.333 cups Granulated sugar (for chocolate sauce)
- •0.5 cups Water (for chocolate sauce)
- •1 tbsp Unsalted butter (for chocolate sauce)
- •0.125 tsp Salt (for chocolate sauce)
- •1 tsp Vanilla extract
- •1 cups Heavy (whipping) cream
- •2 tbsp Powdered sugar (for whipped cream)
- •0.333 cups Toasted chopped almonds (optional)
- •0.25 cups Chocolate shavings or mini-chips
- •4 pcs Maraschino cherries
- •4 pcs Wafer cookies or rolled wafer sticks (optional)
- •2 tbsp Sprinkles (optional)
Instructions
- 1.Prep: If possible, chill serving bowls or glasses in the freezer for 10–15 minutes so the ice cream melts more slowly. Take ice cream out of the freezer to soften slightly while you make the sauces (5–10 minutes).
- 2.Make the strawberry sauce: Chop half of the strawberries roughly and reserve the other half for garnish (sliced). In a small saucepan combine the chopped strawberries, 1/4 cup granulated sugar, 1 tbsp lemon juice and 2 tbsp water. Bring to a gentle simmer over medium heat, stirring occasionally.
- 3.Simmer the strawberry mixture 4–6 minutes, until the berries break down and the sauce thickens slightly. Use a potato masher or fork to crush to your desired texture (leave some chunks or blend smooth). Remove from heat and let cool to room temperature (it will thicken more as it cools).
- 4.Make the chocolate sauce: In a small saucepan whisk together 1/3 cup cocoa powder and 1/3 cup granulated sugar. Add 1/2 cup water and whisk until smooth. Heat over medium, bring to a low simmer and cook 2–3 minutes, whisking, until slightly thickened.
- 5.Remove chocolate sauce from heat and stir in 1 tbsp butter, 1/8 tsp salt and 1/2 tsp of the vanilla extract. Stir until glossy. Set aside to cool slightly — it should still be pourable but not scalding when you pour over ice cream.
- 6.Make quick whipped cream: In a chilled bowl whip 1 cup heavy cream with 2 tbsp powdered sugar and the remaining 1/2 tsp vanilla extract until soft peaks form. If using a hand mixer this takes 2–3 minutes; whisk by hand takes longer.
- 7.Assemble the sundaes: Place 2 scoops of ice cream in each chilled bowl or glass — use one chocolate scoop and one strawberry scoop per serving (or two scoops of each if you prefer). For a three-scoop variation, add an extra scoop of either flavor.
- 8.Add sauces: Spoon 2–3 tbsp of strawberry sauce over each sundae, then drizzle 1–2 tbsp of warm (not hot) chocolate sauce over the ice cream. Adjust amounts to taste.
- 9.Top each sundae with a generous dollop (2–3 tbsp) of whipped cream.
- 10.Garnish: Arrange a few reserved sliced fresh strawberries on each sundae, sprinkle with toasted chopped almonds and chocolate shavings, add a maraschino cherry and a wafer cookie or stick on the side. Add sprinkles if using.
- 11.Serve immediately: Serve the sundaes right away so the ice cream holds its shape. If making the sauces ahead, rewarm the chocolate sauce briefly (microwave 10–15 seconds) and stir before using.
- 12.Storage notes: Leftover strawberry sauce and chocolate sauce keep refrigerated in airtight containers for up to 5 days (bring to room temperature or gently reheat before using). Whipped cream is best used immediately.