Chocolate Chip Mint Ice Cream Sundae

This post contains affiliate links.

One of my favorite desserts when I was growing up was vanilla ice cream with marshmallow mint sauce. My mother would tint it pale green, and top the sundae with a bing cherry and sprinkling of colored sugar; to my youthful self, it seemed so elegant! This recipe, from Matty Matheson's new book  Home Style Cookery: A Home Cookbook from Abrams Books has a wonderful Chocolate Chip Mint Ice Cream Sundae that is absolutely delicious. The brownie base and fudge sauce topping can be made ahead of time, so all you need to do is get out the cherries, scoop up the ice cream, assemble and devour. Perfect for the upcoming holiday season.

Chocolate Chip Mint Ice Cream Sundae

For the brownies:
1 cup unsalted butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

For the hot fudge:
1 1/2 cups granulated sugar
1 cup unsweetened cocoa powder
1 cup heavy cream
1/2 cup unsalted butter
2 teaspoons vanilla extract
1/4 teaspoon kosher salt

For serving:
1 quart store-bought mint chocolate chip ice cream
1 cup heavy cream, whipped
4 high-quality macerated cherries
Sea salt

Make the brownies: Preheat the oven to 350° F. Grease and flour an 8” square baking pan.

In a medium heat-proof bowl, combine the butter, sugar, eggs, and vanilla. Place over a pot of simmering water (make sure the water doesn’t touch the bottom of the bowl) and whisk gently until incorporated. Whisk in the cocoa powder, flour, salt, and baking powder, and whisk until the mixture comes together. Spread the batter into the prepared pan.

Bake for 25 minutes, or until a toothpick inserted in center comes out clean. Pull from the oven and cool on a wire rack to room temperature. Cut into even squares for the base of the sundaes.

Make the hot fudge: In a medium saucepan, combine the sugar, cocoa powder, and cream, and whisk until incorporated. Turn heat to medium and cook, stirring occasionally, until it comes to a boil. Add the butter and continue to simmer until the fudge starts to thicken, about five minutes. Remove from heat and whisk in the vanilla and salt. Allow to cool for five minutes before building your sundaes.

To build your sundae, have all the ingredients ready and in front of you. Start by adding one square layer of brownie, then cover with hot fudge, then ice cream, then whipped cream, and hot fudge again. Garnish with cherries and a sprinkle of sea salt. Eat right away.