This ice cream sundae recipe combines homemade vanilla, chocolate, and strawberry ice cream with layers of hot fudge, caramel sauce, honeycomb candy, and fluffy whipped cream. It has all the nostalgia of a classic diner sundae, but every component is made completely from scratch for rich, over-the-top flavors in every bite.
If I’m being honest, I don’t have much of a sweet tooth. I’d much rather have rotisserie-style roasted chicken or buttermilk fried chicken than dessert. However, I make an exception once in a while, like when I make this ice cream sundae recipe.
With layers of ingredients, it looks like a sundae you would see in an old-school diner scene on TV, but there’s no need to jump back in time to enjoy this recipe. Every component is made completely from scratch, creating a flavor and texture that store-bought ingredients just can’t match.
Ingredients and Notes
See the recipe card below for the complete ingredient list and instructions.
- Vanilla Ice Cream – Combine heavy cream, whole milk, egg yolks, granulated sugar, a vanilla bean, and salt for a bold vanilla flavor. Using vanilla extract won’t yield quite the same taste.
- Strawberry Ice Cream – I begin by roasting fresh strawberries with sugar, lemon juice, and salt to enhance their flavor. This creates the base of the ice cream, adding incredible fruity flavor without the need for artificial ingredients. Then, I add lemon zest, salt, heavy cream, whole milk, egg yolks, vanilla extract, and additional fresh or freeze-dried strawberries.
- Chocolate Ice Cream – Heavy cream, whole milk, granulated sugar, Dutch-process cocoa, egg yolks, high-quality dark chocolate (like my homemade chocolate), kosher salt, and vanilla extract create a bold, rich chocolate ice cream.
- Honeycomb Candy – Baking soda, granulated sugar, honey, salt, and vanilla extract create a crisp, airy candy topping.
- Hot Fudge Sauce – Heavy cream, brown sugar, dark agave nectar, unsalted butter, water, dark chocolate, Dutch cocoa powder, vanilla extract, and salt combine for a thick, rich sauce. Save extras to top buttermilk pancakes, too!
- Caramel Sauce – Sugar, cream of tartar, water, unsalted butter, and heavy cream create a thick, buttery caramel sauce.
- Whipped Cream – For ice cream sundaes, I make a simplified version of my vanilla bean whipped cream, whipping heavy cream, sugar, and vanilla extract until it’s light and fluffy.
How to Make a Neapolitan Ice Cream Sundae Recipe
Possible Variations
I went with a Neapolitan-style ice cream sundae recipe so that it would have a little bit of something for everyone, but there’s really no right or wrong way to make a sundae. That said, in my opinion, the best ice cream sundaes offer a variety of tastes and textures.
Feel free to get creative with a range of toppings! Some possible variations include:
- Banana Split Sundae – Add sliced bananas, chopped peanuts, maraschino cherries, and extra hot fudge for a banana split-inspired taste.
- Brownie Sundae – Layer warm homemade brownies between scoops of vanilla and chocolate ice cream, then top them with caramel sauce and whipped cream.
- Salted Pretzel Crunch Sundae – Add crushed salted pretzels and flaky sea salt for a sweet-and-salty contrast with the caramel sauce.
- Espresso Sundae – Add a shot of espresso or espresso powder to the chocolate ice cream base for a mocha-inspired twist.
- Peanut Butter Lover’s Sundae – Drizzle warm peanut butter sauce over the chocolate ice cream, and top it with chopped peanut butter cups.
- Cookie Dough Sundae – Fold chunks of edible cookie dough into the vanilla ice cream or sprinkle them on top before serving.
- Toasted Coconut Sundae – Add toasted coconut flakes and macadamia nuts for a tropical-inspired variation.
- S’mores Sundae – Top the ice cream with toasted marshmallows, crushed graham crackers, and extra chocolate sauce for a campfire-inspired flavor.
- Nutty Sundae – Add a sprinkle of chopped pecans, walnuts, or pistachios for extra richness and a satisfying crunch.
Nick’s Tips for Success
- Use the best-quality ingredients possible. Since this sundae is built from scratch, high-quality chocolate, ripe strawberries, fresh cream, and real vanilla make a huge difference in the flavor.
- Chill every ice cream base completely before churning. Warm bases won’t churn properly and can create an icy texture instead of the creamy consistency we want.
- Temper the egg yolks slowly. Add the hot milk gradually while whisking constantly to avoid scrambling the eggs.
- Use a thermometer for the best results. Custard bases should reach 170-175°F (76.7-79.4°C) for the perfect creamy consistency without curdling.
- Strain all custard bases. This guarantees ultra-smooth ice cream without any bits of cooked egg.
- Freeze the churned ice cream before serving. Allowing the churned ice cream to chill for a few hours in the freezer helps it firm up into a scoopable texture.
- Work quickly when making honeycomb candy. Once the baking soda is added, the mixture foams fast and needs to be poured immediately before it sets.
- Use chilled serving glasses or bowls. This helps prevent the ice cream from melting too quickly while assembling.
Ice Cream Sundae Recipe
This homemade ice cream recipe combines homemade vanilla, chocolate, and strawberry ice cream with hot fudge, caramel sauce, honeycomb candy, and whipped cream. It's an even better twist on diner-style sundaes and perfect for making in advance!
Equipment
- 1 Ice Cream Maker
- 3 Medium Saucepans
- 2 Heavy-Bottomed Saucepan
- 1 Rimmed Baking Sheet
- Parchment Paper
- 2 Fine Mesh Sieves
- 1 Candy Thermometer
- 1 Stand Mixer or Hand Mixer
- 2 Whisks
- 6 Mixing Bowls
- 1 Blender or Food Processor
- 4 Airtight Containers
Ingredients
For the Vanilla Ice Cream
- 1½ cup (360 milliliter) whole milk
- 1½ cup (360 milliliter) heavy cream
- 1 vanilla bean, split
- 5 large egg yolk
- ¼ cup (50 gram) granulated sugar
- ½ teaspoon (3 gram) kosher salt
For the Strawberry Ice Cream
- 1½ pound (680 gram) ripe strawberries, hulled
- ½ cup (50 gram) granulated sugar, divided
- 1 teaspoon (5 milliliter) lemon juice
- ½ teaspoon (3 gram) kosher salt
- 1½ cup (360 milliliter) whole milk
- 1½ cup (360 milliliter) heavy cream
- 5 large egg yolk
- 1 teaspoon (5 gram) vanilla extract
- zest of 1 lemon
- ¼ cup (5-8 gram) (optional) freeze-dried or fresh strawberries, chopped
For the Chocolate Ice Cream
- ½ cup (100 gram) granulated sugar
- ¼ cup (25 gram) Dutch-process cocoa powder
- pinch kosher salt
- 1½ cup (360 milliliter) whole milk
- 1½ cup (360 milliliter) heavy cream
- 5 large egg yolk
- 4 ounce (115 gram) dark chocolate (60–70%), finely chopped
- 1 teaspoon (5 milliliter) vanilla extract
For the Honeycomb Candy
- 1¼ cup (250 gram) granulated sugar
- ½ cup (170 gram) honey
- pinch kosher salt
- 1 tablespoon (14 gram) baking soda, sifted
- 1 teaspoon (5 milliliter) vanilla extract
For the Hot Fudge Sauce
- 1¼ cup (300 milliliter) heavy cream
- ⅔ cup (145 gram) dark brown sugar
- ⅓ cup (100 milliliter) dark agave nectar
- 2 tablespoon (28 gram) unsalted butter
- ¼ cup (60 milliliter) water
- 5 ounce (140 gram) dark chocolate, chopped
- ¼ cup (25 gram) Dutch-process cocoa powder
- 2 teaspoon (10 milliliter) vanilla extract
- ¾ teaspoon (4 gram) kosher salt
For the Caramel Sauce
- 1 cup (200 gram) granulated sugar
- ¼ teaspoon (1 gram) cream of tartar
- 3 tablespoon (45 milliliter) water
- 4 tablespoon (56 gram) unsalted butter
- ½ cup (120 milliliter) room-temperature heavy cream
- 1 teaspoon (6 gram) kosher salt
For the Whipped Cream
- 1 cup (240 milliliter) heavy cream
- 2 tablespoon (15 gram) powdered sugar
- ½ teaspoon (2½ milliliter) vanilla extract
Instructions
For the Vanilla Ice Cream:
- In a saucepan, combine the milk and heavy cream. Split the vanilla bean in half and add it to the cold milk mixture. Let it steep for ten minutes.1½ cup whole milk, 1½ cup heavy cream, 1 vanilla bean
- Heat the mixture over medium heat until steaming but not boiling.
- In a heatproof bowl, whisk the egg yolks, sugar, and salt.5 large egg yolk, ¼ cup granulated sugar, ½ teaspoon kosher salt
- Slowly temper about ¼ of the hot milk mixture into the egg yolks while whisking constantly.
- Return everything to the saucepan and cook over medium-low heat, whisking constantly, until the custard coats the back of a spoon and reaches 170-175°F (76-79°C).
- Remove the pan from the heat. Remove the vanilla bean and reserve it.
- Strain the custard through a fine mesh sieve into a bowl. Return the vanilla bean to the custard, cover, and chill completely.
- Churn according to your ice cream maker’s instructions.
- Transfer the ice cream to a container and freeze for two to four hours or until scoopable.
For the Strawberry Ice Cream:
- Preheat the oven to 375°F (190°C).
- Toss the strawberries with ¼ cup (50 gram) sugar, lemon juice, and salt.1½ pound ripe strawberries, ½ cup granulated sugar, 1 teaspoon lemon juice, ½ teaspoon kosher salt
- Spread the berries in an even layer a parchment-lined baking sheet.
- Roast for 25-30 minutes, until jammy and fragrant.
- Cool completely, then blend until smooth. Chill for at least one hour.
- Heat the milk and cream in a saucepan until steaming but not boiling.1½ cup whole milk, 1½ cup heavy cream
- In a heatproof bowl, whisk the egg yolks with the remaining ¼ cup (50 gram) sugar.5 large egg yolk
- Slowly temper ¼ of the hot milk into the yolks, constantly whisking to combine.
- Return the mixture to the saucepan and cook over medium-low heat until the custard reaches 170-175°F (76-79°C).
- Strain through a fine mesh sieve into a bowl.
- Stir in the vanilla extract, lemon zest, and salt. Cover and chill completely.1 teaspoon vanilla extract, zest of 1 lemon
- Whisk together the strawberry purée and chilled custard base.
- Add ¼ cup (five to eight gram) fresh or freeze-dried strawberries.¼ cup (optional) freeze-dried or fresh strawberries
- Churn according to your ice cream maker’s instructions.
- Transfer the ice cream to a container and freeze for two to four hours or until scoopable.
For the Chocolate Ice Cream:
- In a medium saucepan, whisk together the sugar, cocoa powder, and salt.½ cup granulated sugar, ¼ cup Dutch-process cocoa powder, pinch kosher salt
- Slowly whisk in the milk and cream until smooth.1½ cup whole milk, 1½ cup heavy cream
- Heat the mixture over medium heat, whisking constantly, until steaming but not boiling.
- Whisk the egg yolks in a heatproof bowl.5 large egg yolk
- Slowly temper ¼ of the hot milk into the yolks, constantly whisking to combine.
- Return the mixture to the saucepan. Cook over medium-low heat, whisking constantly, until it coats the back of a spoon and it has a temperature between 170-175°F (76-79°C).
- Remove from the heat and strain through a fine mesh sieve.
- Stir in the chopped dark chocolate, vanilla extract, and salt until smooth.4 ounce dark chocolate (60–70%), 1 teaspoon vanilla extract
- Cover and chill completely.
- Churn according to your ice cream maker’s instructions.
- Transfer the ice cream to a container and freeze for two to four hours or until scoopable.
For the Honeycomb Candy:
- Line a baking sheet with parchment paper.
- In a medium pot, combine sugar, honey and salt.1¼ cup granulated sugar, ½ cup honey, pinch kosher salt
- Attach a thermometer and heat the sugar mixture to 295°F (146°C), about three to five minutes. Stir constantly for even cooking. The color should be light amber.
- Remove from the heat and immediately stir in the baking soda and vanilla extract. The mixture will foam and bubble.1 tablespoon baking soda, 1 teaspoon vanilla extract
- Pour the mixture evenly onto the prepared parchment paper. Let it cool completely before breaking apart, about 15 minutes.
For the Hot Fudge Sauce:
- In a heavy-bottomed saucepan, combine the cream, brown sugar, agave nectar, butter, and water.1¼ cup heavy cream, ⅔ cup dark brown sugar, ⅓ cup dark agave nectar, 2 tablespoon unsalted butter, ¼ cup water
- Cook over medium heat until the sugar dissolves.
- Increase the heat to medium-high and bring the mixture to a boil.
- Cook until the mixture reaches 220°F (104°C), about six to eight minutes. Swirl the pan occasionally but do not stir.
- Remove from the heat and stir in the chocolate until melted.5 ounce dark chocolate
- Return the pan to the heat and boil for one minute, stirring and scraping the bottom to prevent scorching.
- Remove the pan from heat and whisk in the cocoa powder, vanilla extract, and salt until smooth.¼ cup Dutch-process cocoa powder, 2 teaspoon vanilla extract, ¾ teaspoon kosher salt
- Strain the mixture through a fine mesh sieve into a heatproof bowl.
- Whisk in two tablespoons water until glossy and pourable.
- Store refrigerated for up to two weeks. Rewarm gently before serving.
For the Caramel Sauce:
- In a medium heavy-bottomed saucepan, combine sugar, cream of tartar, and water.1 cup granulated sugar, ¼ teaspoon cream of tartar, 3 tablespoon water
- Bring the mixture to a boil over medium heat, stirring occasionally and scraping the sides to dissolve the sugar.
- Once at a rapid boil, reduce the heat to medium-low. Stop stirring and swirl the pan occasionally.
- Cook for six to eight minutes, until the edges begin turning golden.
- Continue cooking, swirling to even out the color, until the caramel is amber, about two to three minutes more.
- Cook until deep dark amber and just smoking, one to two minutes.
- Remove the pan from heat and stir in butter, one tablespoon at a time, until smooth. The mixture will bubble aggressively.4 tablespoon unsalted butter
- Slowly pour in heavy cream, stirring constantly until smooth and silky. If it seizes, return to low heat and stir until dissolved.½ cup room-temperature heavy cream
- Stir in 1 teaspoon of kosher salt. Let cool.1 teaspoon kosher salt
- Store refrigerated for up to one month. Reheat gently before using.
For the Whipped Cream:
- In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract.1 cup heavy cream, 2 tablespoon powdered sugar, ½ teaspoon vanilla extract
- Whip on medium speed until soft peaks form.
- Increase speed to medium-high and whip to medium peaks. Do not overwhip.
- Use immediately.
Assemble the Sundaes:
- Add one scoop each of vanilla, strawberry, and chocolate ice cream to serving bowls or glasses.
- Drizzle with warm hot fudge sauce and caramel sauce.
- Top with honeycomb candy pieces and whipped cream.
- Serve immediately.
Video
Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.
Storage:
– Store the homemade ice cream in separate airtight freezer-safe containers for up to two weeks. Press parchment paper or plastic wrap directly against the surface to help prevent ice crystals from forming. Let the ice cream sit at room temperature for five to ten minutes before scooping if needed.
– Store the hot fudge sauce and caramel sauce in separate airtight containers in the refrigerator for up to two weeks, reheating gently before serving.
– Keep the honeycomb candy in an airtight container at room temperature for up to one week to maintain its crisp texture.
– Store leftover whipped cream in the refrigerator for up to one day and whisk briefly before serving again.
– Store the homemade ice cream in separate airtight freezer-safe containers for up to two weeks. Press parchment paper or plastic wrap directly against the surface to help prevent ice crystals from forming. Let the ice cream sit at room temperature for five to ten minutes before scooping if needed.
– Store the hot fudge sauce and caramel sauce in separate airtight containers in the refrigerator for up to two weeks, reheating gently before serving.
– Keep the honeycomb candy in an airtight container at room temperature for up to one week to maintain its crisp texture.
– Store leftover whipped cream in the refrigerator for up to one day and whisk briefly before serving again.
Nutrition
Serving: 1sundae, Calories: 1395kcal, Carbohydrates: 136g, Protein: 16g, Fat: 92g, Saturated Fat: 55g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 25g, Trans Fat: 0.3g, Cholesterol: 508mg, Sodium: 754mg, Potassium: 763mg, Fiber: 6g, Sugar: 125g, Vitamin A: 3318IU, Vitamin C: 45mg, Calcium: 335mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
this looks amazing cant wait to make this but if I’m lazy I’ll porbly just eat a popcilc
This is such a fun recipe, just in time for summer!