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A glass dessert cup filled with vanilla ice cream, rich chocolate sauce, and crumbled cookies creates a Hot Fudge Sundae vibe, with jars of sauce and whole cookies on the table.

Hot Fudge Sundae

This Hot Fudge Sundae hits that sweet spot between easy and fun, making it perfect for everything from laid-back dinners to bigger gatherings. You only need a few ingredients, and the fudge sauce can be prepped ahead, chilled, or frozen until you need it. When it’s time to serve, just scoop the ice cream and let everyone dig in. It’s simple, satisfying, and always a crowd-pleaser.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 4
Calories 427 kcal

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

Calories: 427kcalCarbohydrates: 62gProtein: 4gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 61mgSodium: 151mgPotassium: 274mgFiber: 3gSugar: 56gVitamin A: 652IUVitamin C: 1mgCalcium: 117mgIron: 1mg
Keyword Hot Fudge Sundae
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