Copycat McDonald’s Hot Fudge Sundae Recipe

There’s something oddly perfect about the McDonald’s Hot Fudge Sundae. That soft vanilla swirl in the cup, the glossy ribbon of rich, warm chocolate sliding down the side, and the way it melts just fast enough to make each bite feel a little bit rebellious. Whether you grabbed it after a late-night drive-thru run or as a quick treat after lunch, this dessert was a classic. Now you can make it at home with just a few ingredients, a warm spoon, and a little sweet nostalgia.

How to make Copycat McDonald’s Hot Fudge Sundae

This copycat McDonald’s Hot Fudge Sundae is all about two key components: a super smooth vanilla soft serve and a decadent hot fudge sauce that hits that nostalgic fast-food flavor. You don’t need a soft serve machine to make this work. A good quality vanilla ice cream (or homemade) with a silky homemade fudge topping will take you right there.

Prep time: 5 minutes
Cook time: 10 minutes
Cooling time: 5 minutes
Total time: 20 minutes
Calories per serving: 330

Ingredients, tools, instructions and tips

Ingredients

For the vanilla base:

• 2 cups vanilla ice cream (preferably soft serve-style or slightly thawed)

For the hot fudge sauce:

• 1/2 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 1/3 cup granulated sugar
• 1/4 cup light corn syrup
• 1/4 cup semi-sweet chocolate chips
• 1/4 tsp vanilla extract
• Pinch of salt

Tools You’ll Need

• Small saucepan
• Whisk
• Ice cream scoop
• Measuring cups and spoons
• Heatproof spoon or silicone spatula
• Serving bowls or sundae cups

Instructions

1. Make the hot fudge sauce
   In a small saucepan, combine the heavy cream, cocoa powder, sugar, corn syrup, and salt. Whisk everything together over medium heat until smooth and bubbly, about 4 to 5 minutes.
2. Add chocolate chips
   Remove the pan from heat. Stir in the chocolate chips and vanilla extract. Mix until the chocolate is fully melted and the sauce is thick and glossy. Let it cool slightly for about 5 minutes.
3. Scoop the ice cream
   Scoop the vanilla ice cream into sundae cups or bowls.
4. Drizzle with fudge
   Spoon the warm fudge sauce generously over the ice cream. It will slowly melt into the edges just like the real thing. Serve right away.

Tips

• For that iconic texture, use vanilla ice cream that’s been softened slightly in the fridge for 10 to 15 minutes before serving.
• Want to make the sauce in advance? Store it in an airtight jar in the fridge for up to 5 days. Reheat gently in the microwave in 10-second bursts.
• For a more authentic feel, serve it in clear sundae cups to show off the drizzle.

What to serve with the dish

You can pair this copycat McDonald’s Hot Fudge Sundae with a salty snack like fries (yes, really) or enjoy it after a homemade cheeseburger or chicken sandwich to round out the full fast food experience. It’s also great on top of brownies, waffles, or pancakes when you want to make a dessert moment a little extra. For drinks, a cold iced coffee or simple cola works beautifully next to it.

Ingredient substitutes

1. Ice Cream Base
   Original Ingredient: Vanilla ice cream
   Substitutes:

• Dairy-Free ice cream: For a vegan or lactose-free option, try coconut, almond, or oat milk-based ice cream.
• Frozen Yogurt: For a tangy twist with less fat.
• Low-Fat Ice Cream: If you’re looking to reduce calories slightly without changing the taste much.

2. Chocolate Chips
   Original Ingredient: Semi-sweet chocolate chips
   Substitutes:

• Dark Chocolate: For a deeper, less sweet flavor.
• Milk Chocolate: For a sweeter and creamier sauce.
• Cocoa Nibs (blended): For a more intense cocoa edge, blend finely before adding.

3. Corn Syrup
   Original Ingredient: Light corn syrup
   Substitutes:

• Maple Syrup: Adds a hint of maple but still keeps the gloss.
• Golden Syrup: Great for thickness and shine.
• Honey: Offers natural sweetness with a slightly floral note.

4. Heavy Cream
   Original Ingredient: Heavy cream
   Substitutes:

• Coconut Cream: For a dairy-free fudge that still feels indulgent.
• Evaporated Milk: A lighter texture but still creamy.
• Full-Fat Oat Milk: For a plant-based richness that works well in sauces.

5. Sugar
   Original Ingredient: Granulated sugar
   Substitutes:

• Brown Sugar: Adds a caramel undertone to the fudge.
• Stevia or Monk Fruit Sweetener: For a reduced-sugar version (adjust amounts).
• Agave Syrup: A gentle, low-GI option.

6. Vanilla Extract
   Original Ingredient: Vanilla extract
   Substitutes:

• Almond Extract: For a twist on flavor.
• Maple Extract: Adds an interesting depth with just a few drops.
• Skip It: The sauce will still be chocolatey and rich without it.