Cold, creamy vanilla ice cream under warm, buttery caramel sauce, finished with a cloud of whipped cream and a little crunch—this Caramel Sundae is simple, classic, and always a win. It’s the kind of dessert you can throw together in minutes, but it still feels like a real treat after dinner or on a cozy movie night.
You can use store-bought caramel if you like, but a quick homemade caramel sauce takes it to the next level: deeper flavor, better texture, and you control the sweetness.
Why You’ll Love It
- Fast & easy: Scoop, drizzle, top—done in minutes.
- Customizable: Add nuts, chocolate, fruit, cookies…whatever you love.
- Make-ahead friendly: Caramel sauce keeps in the fridge all week.
- Family favorite: Simple flavors that everyone—from kids to adults—enjoys.
Ingredients
For the Caramel Sauce
- 1 cup (200 g) granulated sugar
- 2 tbsp water
- 4 tbsp (55 g) unsalted butter, at room temperature, cut into pieces
- ½ cup (120 ml) heavy cream, at room temperature
- ½ tsp vanilla extract
- Pinch of fine salt (or up to ¼ tsp for salted caramel)
Short on time? You can use ¾–1 cup of good-quality store-bought caramel sauce instead.
For the Sundaes
- 4–6 cups vanilla ice cream (about 1–1½ cups per person)
- Whipped cream (homemade or canned)
- Optional toppings (pick a few):
- Chopped toasted nuts (pecans, peanuts, almonds, walnuts)
- Crushed cookies or biscuits
- Chocolate shavings or mini chocolate chips
- Sea salt flakes
- Sliced banana or strawberries
- Maraschino cherries
Time & Yield
- Prep (caramel): 10–15 minutes
- Cool time for caramel: 15–20 minutes
- Assembly: 5 minutes
- Total: ~30–40 minutes (less if using store-bought caramel)
- Yield: 4 sundaes
Instructions
1) Make the Caramel Sauce
- Heat the sugar:
- Add sugar and water to a medium, heavy-bottomed saucepan.
- Cook over medium heat, gently swirling (don’t stir) until the sugar dissolves and turns a deep amber color.
- Watch closely—once it starts to color, it can go from perfect to burnt very fast.
- Add butter:
- Turn the heat to low.
- Carefully whisk in the butter a few pieces at a time. The mixture will bubble up—this is normal.
- Add cream:
- Slowly pour in the heavy cream, whisking constantly. It will bubble up again and then smooth out into a glossy sauce.
- Finish:
- Remove from heat.
- Stir in vanilla and salt.
- Let the caramel cool for 15–20 minutes; it will thicken as it cools.
If it gets too thick later, you can warm it gently and whisk in a spoonful of cream or milk to loosen.
2) Prep Your Toppings
While the caramel cools slightly:
- Chop nuts, crush cookies, or slice fruit.
- Get the whipped cream ready.
- Place serving glasses or bowls in the freezer for 5–10 minutes (optional, but helps keep the ice cream from melting too fast).
3) Assemble the Caramel Sundaes
- Scoop the ice cream:
- Add 1–1½ cups vanilla ice cream per serving into bowls or sundae glasses.
- Drizzle caramel:
- Warm caramel gently if needed so it’s pourable but not boiling hot.
- Spoon or drizzle a generous amount over the ice cream, letting it drip down the sides.
- Add whipped cream:
- Top each sundae with a big swirl or dollop of whipped cream.
- Finish with toppings:
- Sprinkle on nuts, cookie crumbs, chocolate, or fruit.
- Add a pinch of sea salt flakes for a salted caramel twist.
- Top with a cherry if you like the classic look.
Serve immediately with spoons.
Serve It Like This
- For a fancier dessert:
- Layer ice cream and caramel in glasses: a little ice cream, caramel, toppings, repeat.
- For kids:
- Set up a mini “sundae bar” with bowls of toppings and let them build their own.
- For something extra:
- Serve the sundae over a warm brownie or slice of pound cake for a full-on dessert bomb.
Pro Tips for the Best Caramel Sundae
- Room-temp cream & butter: Cold dairy can make caramel seize; bring them closer to room temperature if possible.
- Don’t walk away: Sugar changes quickly—stay by the stove while it caramelizes.
- Control the sweetness: Add a bit more salt or use slightly less caramel if you prefer a less-sweet dessert.
- Cold ice cream + warm caramel: The contrast is what makes this dessert so good, so serve right after drizzling.
- Use good vanilla ice cream: Simple recipe, so quality really shows here.
Variations & Twists
- Salted Caramel Sundae:
- Use ½–¾ tsp flaky sea salt in the caramel and a little on top.
- Caramel Nut Crunch:
- Add toasted pecans or peanuts and a few crushed pretzels for sweet-salty crunch.
- Caramel Banana Split:
- Add sliced banana, strawberries, and a drizzle of chocolate sauce with the caramel.
- Caramel Coffee Sundae:
- Use coffee ice cream or drizzle a teaspoon of cooled espresso over the ice cream before adding caramel.
Make-Ahead, Storage & Reheating
- Caramel sauce:
- Store in a jar or airtight container in the fridge for up to 1–2 weeks.
- Reheat gently in the microwave (short bursts) or in a saucepan over low heat, stirring often.
- Whipped cream:
- Fresh is best, but you can whip it a few hours in advance and keep it chilled.
- Ice cream:
- Keep it in the coldest part of your freezer so it stays firm and scoops cleanly.
Nutrition (Per Sundae – Approximate)
For 1 serving (vanilla ice cream + caramel + whipped cream, no extra toppings):
- Calories: ~450–550 kcal
- Fat: ~25–35 g
- Carbs: ~55–65 g
- Protein: ~5–7 g
(These numbers will go up with extra toppings or larger scoops.)
Why This Recipe Works
A straightforward caramel (sugar + butter + cream) gives you a glossy, rich sauce that clings beautifully to cold ice cream. The warm caramel softens the edges of the ice cream just enough to make it silky, while whipped cream and crunchy toppings add lightness and texture. It’s simple, but everything on the spoon—warm, cold, creamy, sweet, and maybe a little salty—hits at once and makes this Caramel Sundae feel like pure comfort.
Final Thought: Keep a jar of caramel in the fridge and a tub of vanilla ice cream in the freezer, and you’re never more than a few minutes away from a Caramel Sundae that tastes like a little bit of luxury at home.