When it comes to ice cream sundaes, we’re pretty easy going. Hot fudge, caramel, strawberry, we don’t care, just give it to us. And the truth is, we don’t really get tired of them. They’re classic, just like your morning cup of coffee or Friday pizza nights.

But what if we told you your typical at-home vanilla ice cream sundae can get a huge, upgrade? We’re not talking about a little whipped cream and maybe some sprinkles. We mean an haute restaurant-worthy makeover.

We’ve put together three recipes of tasty toppings to take that plain dessert to a whole new level. And what better time to test out these toppings than on National Vanilla Ice Cream Day? (That’s today!)

One: Baileys, Caramel & Chocolate Chip Cookie Chunks



Vanilla Ice Cream
1 shot Baileys
Caramel sauce
Chocolate chip cookie, broken into pieces
Whipped cream
Maraschino cherry


  1. Scoop the ice cream, add the Baileys, caramel sauce and then the chocolate chip cookie pieces. Finish with the whipped cream and the maraschino cherry.



Two: Strawberry Rhubarb &Shortbread Cookie Crumble



Vanilla ice cream
1 cup strawberries
½ cup rhubarb, chopped in ½ inch pieces
¼ cup sugar
Shortbread cookie


  1. In a saucepan, bring strawberries, rhubarb, sugar and 1 tablespoon of water to a simmer. Cook and stir occasionally until rhubarb breaks down.
  2. Let cool, then scoop ice cream into a bowl, pour on the strawberry rhubarb, and crumble the shortbread cookie on top.



Three: Hot Fudge & Peanut Fried Banana Split



Vanilla ice cream
1 banana, sliced in half lengthwise
1 tsp. butter
1/2 tsp. sugar
Chopped roasted and lightly salted peanuts
Hot fudge sauce
Whipped cream
Maraschino cherry


  1. On high heat, melt the butter in a frying pan and then place the banana halves on top. Sprinkle sugar on them, and after about 2-3 minutes, flip the bananas over carefully to cook the other side, and sprinkle the rest of the sugar on top.
  2. Carefully transfer the banana halves to the bowl, scoop ice cream on top, drizzle on the chocolate sauce, sprinkle on the peanuts, and finish with the whipped cream and maraschino cherry.




headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.