No-Churn Homemade Ice Cream Sundae

Ingredients

Preparation

Hazelnut cocoa ice cream

1. In a large bowl, whip the heavy cream to almost stiff peaks. Set aside in the refrigerator.
2. In a separate bowl, whisk together the condensed milk and the hazelnut spread until well combined.
3. Incorporate the condensed milk mixture into the whipped cream with a whisk until well combined. Transfer to a freezer-safe dish, cover with plastic wrap, and put in the freezer for a minimum of 3 hours.

Chocolate sauce

1. In a small pot, bring the cream to a simmer over medium heat.
2. Place the chopped chocolate in a bowl and pour in the hot cream. Let sit for 1 minute. Whisk until smooth.
3. Add the butter and whisk until well incorporated. Set aside.

Whipped cream

1. In a large bowl, add the cold cream, icing sugar, and vanilla extract. Whisk until medium peaks form. Refrigerate until ready to use.

Assembly

1. Scoop the ice cream into small bowls or cups. Drizzle with chocolate sauce. Garnish with whipped cream, maraschino cherry, and toppings of your choice.