Add Preferred SourceWith a Hot Fudge Sundae this good, you’ll be surprised how easily it all comes together. Using just a few simple ingredients, you can have the ultimate sundae that combines warm, glossy fudge, cold ice cream, and a spiced cookie crunch in the best possible way! Everything melts and blends just right, giving you a dessert that’s simple but hits all the marks.
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Whenever we have people over, whether it’s for dinner, game day, or just a weekend hangout, I like to keep things easy yet fun and flexible, especially for the kids, with these ice cream sundaes. I can make the sauce ahead, keep it chilled, or even freeze it, and it reheats nicely, too. Just freeze the store-bought ice cream on its own and keep the toppings covered on the counter until you’re ready to assemble and serve.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Hot Fudge Sundae with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple steps, you’ll end up with a homemade sundae that’s rich, smooth, and hard to beat.
Make the Chocolate Fudge Sauce
Start by combining the sugar, butter, cocoa powder, agave syrup, and milk in a small saucepan. I use this heavy-duty saucepan because it works great, keeping the fudge smooth without sticking to the bottom.
Place it over medium-low heat and stir steadily to prevent scorching, making sure to scrape the bottom and sides of the pan as the butter melts and the sugar dissolves. I like using this silicone spatula since it’s heat-resistant and flexible enough to get into the corners of the pan.
SERIOUSLY GOOD
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Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
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∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Keep stirring until the mixture turns into a thick, glossy sauce with no lumps remaining. Once smooth, let it come to a gentle boil, then turn the heat down and keep stirring as it simmers for about a minute to prevent sticking.
Add the Vanilla
Take the saucepan off the heat and stir in the vanilla extract. Adding it after cooking helps preserve its bold flavor, which can fade if heated too long. Let the sauce rest for a minute so it can cool and thicken slightly before pouring.
Assemble the Sundaes
Scoop your vanilla ice cream into serving bowls or dessert cups. I love using this ice cream dessert bowl or this dessert glass cup because they show off all the layers beautifully and just feel a little extra special. For scooping, I go with this ergonomic ice cream scoop because it glides through and releases every scoop neatly and doesn’t strain my wrist.
Pour the warm fudge sauce generously over each scoop, making sure it drips down the sides. Finish with a generous sprinkle of crushed Biscoff cookies for a bit of crunch and a boost of caramel-spice flavor.
Serve Immediately
This dessert is best served while the fudge is still warm and the ice cream is nice and cold. Grab your spoons and enjoy it while everything’s at its melty, sweet best. Enjoy!
If you’re serving this at a party or get-together, store the fudge sauce in a leakproof container like this one so it doesn’t leak or spill during transit. Use an ice cream tub for the ice cream, and a bento box container for the toppings if you’re using more than just one to keep them separated and organized. Then, slip the containers in separate insulated carriers so the warm stays warm, the cold stays cold, and the room-temp toppings stay fresh.
Recipe Notes and Expert Tips
I’ve put together some simple tips to help you make everything come together smoothly from start to finish.
- Use Low Heat: Keep the burner at medium-low to avoid scorching the butter or sugar. This helps the sauce stay smooth and glossy.
- Stir Continuously: The key to an even, creamy sauce is continuous stirring—don’t walk away while it’s on the stove.
- Don’t Over-Simmer: Once the sauce starts to bubble, just let it simmer for a minute to slightly thicken. More than that, and it could get grainy.
- Let It Cool Briefly: Give the sauce a minute to rest before pouring. It’ll thicken a bit and coat the ice cream better.
- Swap in Your Favorite Ice Cream Flavors: While vanilla is classic, you can switch things up with scoops of ice cream like coffee, chocolate, peanut butter, strawberry, or cookies and cream for a fun twist on the sundae.
- Go Easy on Crushing the Biscoff: A rough chop or light crush is all you need; you want texture, not crumbs. I use this wooden rolling pin to crush the cookies gently so they stay chunky instead of turning to powder.
- Try Different Ice Cream Toppings: Go beyond cookies and try a range of toppings like pecans, sprinkles, chocolate chips, crushed Oreos, mini marshmallows, Reese’s pieces, or chopped peanut butter cups. Don’t forget a maraschino cherry on top to finish it off.
- Add Caramel for a Sweet Twist: If you’ve got caramel sauce on hand, don’t hold back. Pour a little over the ice cream with the fudge for an extra hit of gooey, rich flavor.
How to Store Leftovers
These ice cream sundaes should be eaten right away, but if you have extras or leftovers, store the components separately. Pour the cooled hot fudge chocolate sauce into a sealed jar or airtight container and keep it in the fridge for up to a week.
I usually use this mason jar because it seals tightly to keep the sauce fresh. A glass container with snap-lock lids like this also works well and keeps the sauce from absorbing any fridge odors. When you’re ready to use it again, reheat it gently on the stove or in the microwave, stirring until smooth.
The sauce also freezes well—store it in a freezer-safe container for up to 2-3 months, thaw in the fridge overnight, then warm it up before serving. This freezer container is durable and keeps your sauce safe and mess-free until you’re ready to use it—proven and tested.
Fully assembled sundaes don’t freeze well, so it’s best to store the sauce and ice cream separately. For the Biscoff cookies, just keep them at room temperature to keep them crisp.
What to Serve With Hot Fudge Sundae
A hot fudge sundae doesn’t need much, but if you want to take it to the next level, it pairs perfectly with fudgy brownies, a slice of pound cake, or even warm chocolate chip cookies.
You could also build it out with banana slices, fresh berries, or cherries for a fruity touch—or lean into a banana split vibe.
Set up a sundae bar with toppings like chopped nuts, whipped cream, sprinkles, gummy worms, or other gummies to keep things fun and customizable for everyone.
More Easy Recipes for You to Try at Home
I’ve got plenty more no-fuss dessert ideas if you’re in the mood to try something new.
- Strawberry Shortcake Ice Cream
- Melted Ice Cream Cake Pops
- Raspberry Cheesecake
- Salted Honey Cookies
- Churros Recipe
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Hot Fudge Sundae
Equipment
Ingredients
- ¾ cup sugar
- 4 tablespoons butter
- 6 tablespoons unsweetened cocoa powder
- 1 tablespoon agave
- ¼ cup milk
- 1 teaspoon vanilla extract
- 4 scoops vanilla ice cream
- Biscoff cookies crushed
Instructions
- To make the chocolate fudge sauce, combine the sugar, butter, cocoa powder, agave syrup, and milk in a small saucepan. Place over medium-low heat and stir continuously until the butter has fully melted and the mixture becomes smooth. Once everything is well combined, bring it to a gentle boil. Lower the heat and let it simmer for about a minute, stirring the entire time to prevent sticking.¾ cup sugar, 4 tablespoons butter, 6 tablespoons unsweetened cocoa powder, 1 tablespoon agave, ¼ cup milk
- Remove the saucepan from the heat and stir in the vanilla extract. Allow the sauce to cool slightly—it will thicken as it rests.1 teaspoon vanilla extract
- To assemble the sundaes, scoop vanilla ice cream into serving cups. Drizzle generously with the warm fudge sauce and sprinkle crushed Biscoff cookies on top for a sweet, spiced crunch.Biscoff cookies, 4 scoops vanilla ice cream
- Serve immediately and enjoy!
Video
Notes
- Use Low Heat: Keep the burner at medium-low to avoid scorching the butter or sugar. This helps the sauce stay smooth and glossy.
- Stir Continuously: The key to an even, creamy sauce is continuous stirring—don’t walk away while it’s on the stove.
- Don’t Over-Simmer: Once the sauce starts to bubble, just let it simmer for a minute to slightly thicken. More than that, and it could get grainy.
- Let It Cool Briefly: Give the sauce a minute to rest before pouring. It’ll thicken a bit and coat the ice cream better.
- Swap in Your Favorite Ice Cream Flavors: While vanilla is classic, you can switch things up with scoops of ice cream like coffee, chocolate, peanut butter, strawberry, or cookies and cream for a fun twist on the sundae.
- Go Easy on Crushing the Biscoff: A rough chop or light crush is all you need; you want texture, not crumbs. I use this wooden rolling pin to crush the cookies gently so they stay chunky instead of turning to powder.
- Try Different Ice Cream Toppings: Go beyond cookies and try a range of toppings like pecans, sprinkles, chocolate chips, crushed Oreos, mini marshmallows, Reese’s pieces, or chopped peanut butter cups. Don’t forget a maraschino cherry on top to finish it off.
- Add Caramel for a Sweet Twist: If you’ve got caramel sauce on hand, don’t hold back. Pour a little over the ice cream with the fudge for an extra hit of gooey, rich flavor.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
