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!
Servings: 10 sundaes
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 whole milk
- 1½ cup heavy cream
- 1 vanilla bean split
- 5 large egg yolk
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
For the Strawberry Ice Cream
- 1½ pound ripe strawberries hulled
- ½ cup granulated sugar divided
- 1 teaspoon lemon juice
- ½ teaspoon kosher salt
- 1½ cup whole milk
- 1½ cup heavy cream
- 5 large egg yolk
- 1 teaspoon vanilla extract
- zest of 1 lemon
- ¼ cup (optional) freeze-dried or fresh strawberries chopped
For the Chocolate Ice Cream
- ½ cup granulated sugar
- ¼ cup Dutch-process cocoa powder
- pinch kosher salt
- 1½ cup whole milk
- 1½ cup heavy cream
- 5 large egg yolk
- 4 ounce dark chocolate (60–70%) finely chopped
- 1 teaspoon vanilla extract
For the Honeycomb Candy
- 1¼ cup granulated sugar
- ½ cup honey
- pinch kosher salt
- 1 tablespoon baking soda sifted
- 1 teaspoon vanilla extract
For the Hot Fudge Sauce
- 1¼ cup heavy cream
- ⅔ cup dark brown sugar
- ⅓ cup dark agave nectar
- 2 tablespoon unsalted butter
- ¼ cup water
- 5 ounce dark chocolate chopped
- ¼ cup Dutch-process cocoa powder
- 2 teaspoon vanilla extract
- ¾ teaspoon kosher salt
For the Caramel Sauce
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- 3 tablespoon water
- 4 tablespoon unsalted butter
- ½ cup room-temperature heavy cream
- 1 teaspoon kosher salt
For the Whipped Cream
- 1 cup heavy cream
- 2 tablespoon powdered sugar
- ½ teaspoon 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