DIY SUNDAE BAR
PREP TIME
15 minutes
ACTIVE TIME
10 minutes
TOTAL TIME
25 minutes
MODERATE
1 quart vanilla ice cream
1 quart chocolate ice cream
1 quart “wild card” ice cream—strawberry, or your favorite specialty flavor
Classic Chocolate Sauce (recipe follows)
Perfect Strawberry Sauce (recipe follows)
Salted Caramel Sauce (recipe follows)
An assortment of toppings, such as:
NUTS
chopped toasted walnuts, pecans, peanuts, hazelnuts, almonds
ADD-INS
rainbow sprinkles, crushed sourdough pretzel bits, malt balls, granola, cacao nibs, toasted coconut, chocolate-covered coffee beans, sugar cereals, mochi bits, chocolate shavings
FRUIT
cut-up strawberries, blueberries, bananas, pineapple, blueberries, raspberries, peaches, cherries
OVER THE TOP
brownie bits; crushed cookies (chocolate chips, Oreos, Nutter Butters, Thin Mints, shortbread); cake crumbles; broken waffle cones
SODAS (FOR FLOATS!)
root beer, cola, grape soda, cream soda, orange soda
1. Scoop the ice cream into eighteen jars, portioning about 5 ounces (2 or 3 scoops) per jar. You should have enough to fill about six jars per flavor. Feel free to mix it up and do a few jars Neapolitan-style. Put the lids on the jars and store in the freezer.
2. Meanwhile, set up your sundae bar: Set out sauces in squeeze bottles, arrange the toppings in small bowls, and put sodas (if using) on ice.
3. When ready to serve, set out a large bucket or tub filled with ice and nestle the mason jars of ice cream into the ice. Let the fun begin!
Classic Chocolate Sauce
Makes 2 cups
Prep time: 5 minutes
Active time: 10 minutes
Total time: 15 minutes
Easy
1 cup bittersweet chocolate chunks (6 ounces)
¾ cup heavy cream
⅔ cup light corn syrup
½ teaspoon kosher salt
1. Place the chocolate in a heatproof medium bowl and set aside.
2. In a small saucepan, combine the cream, corn syrup, and salt. Bring to a simmer over medium heat, stirring occasionally, and cook until the mixture starts to get frothy, 3 to 5 minutes; then remove from the heat.
3. Pour the hot cream mixture over the chocolate and stir with a rubber spatula or wooden spoon until the chocolate has melted and the mixture is completely smooth, 3 to 4 minutes. Let cool.
4. Transfer the cooled chocolate sauce into a squeeze bottle and use immediately or refrigerate until ready to use (if refrigerated, let the sauce come to room temperature on the counter for at least 1 hour before serving). The chocolate sauce will keep in the refrigerator for up to 1 month.
Perfect Strawberry Sauce
Makes 2 cups
Prep time: 10 minutes
Active time: 40 minutes
Total time: 1 hour 10 minutes (includes cooling time)
Easy
1 pound strawberries, hulled and coarsely chopped (about 3 cups)
1 cup sugar
½ cup water
1 vanilla bean, split lengthwise and seeds scraped out
2 teaspoons fresh lemon juice
1. In a medium saucepan, combine the strawberries, sugar, water, and vanilla bean pod and seeds and bring to a boil over medium heat. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the mixture has thickened and is slightly syrupy, about 30 minutes. Remove from the heat and let cool for about 20 minutes.
2. Transfer the strawberry mixture to a blender and puree until smooth. Add the lemon juice and pulse briefly to combine.
3. Pour the strawberry sauce into a squeeze bottle and use immediately, or refrigerate until ready to use. The strawberry sauce will keep in the refrigerator for up to 1 month.
Salted Caramel Sauce
Makes 2 cups
Prep time: 5 minutes
Active time: 25 minutes
Total time: 1 hour (includes cooling time)
Easy
2 cups sugar
¼ cup water
2 teaspoons corn syrup
1 cup heavy cream
¾ cup (1½ sticks) unsalted butter, cut into small pieces, at room temperature
1 tablespoon kosher salt
1. In a medium saucepan, combine the sugar, water, and corn syrup. Cook over medium-high heat, being careful not to stir or disturb the contents of the pan until the mixture begins to boil. Allow the sugar mixture to cook until it reaches a deep, dark brown, 17 to 20 minutes, then immediately turn off the heat and, while whisking continuously, pour in the cream until incorporated. Be careful; the sugar syrup is extremely hot and the mixture will bubble up when the cream is added. While whisking, gradually add the butter and whisk until fully incorporated and you have a smooth, silky sauce. Stir in the salt and cool.
2. Pour the cooled caramel sauce into a squeeze bottle. Use immediately, or refrigerate until ready to use (if refrigerated, let the sauce come to room temperature on the counter for at least 1 hour before serving). The salted caramel sauce will keep in the refrigerator for up to 1 month.