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Try Our Favorite Ways to Use Ice Cream
I have wonderful memories of eating Bananas Foster in New Orleans, and as a dietitian, wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this Southern treat. —Lisa Varner, Charleston, South Carolina
I needed a dessert for a church group at Christmas, and snowballs came to mind. For added flavor, toast the coconut before making these frozen treats. —Nancy Bruce, Big Timber, MT
I’ve made this scrumptious topping since the early 1980s. It always turns out smooth and yummy. The dark chocolate flavor, with a hint of rum extract, is not overly sweet but will still satisfy a chocoholic’s cravings. —Carol Hanihan, Ann Arbor, Michigan
This is a great topping for ice cream, and—since it’s thicker than sweetened berries—it’s nice over sponge cake or shortcake, too. My family especially enjoys spreading with sour cream and plain yogurt over waffles. In fact, no one ever asks for maple syrup anymore! —Katie Koziolek, Hartland, Minnesota
This tart and tangy fruit sauce is excellent over pound cake or ice cream. I’ve served this rosy-colored mixture many times and gotten rave reviews from friends and family. —Judith Wasman, Harkers Island, North Carolina
Ice cream lovers will scream for a jar of this rich, fudgy topping with a touch of orange flavor. It can also be served warm over pound or angel food cake. —Annie Rundle, Muskego, Wisconsin
I developed this thick and creamy sauce in an attempt to re-create a peanut butter topping we had at a restaurant. Served over any kind of ice cream, it’s to die for! —Mary Long, Amherst, Virginia
This ruby red peach sauce is just fantastic and so versatile. It would be great on ham, pork or turkey. Or as a topping on waffles, pound cake or ice cream. —Kimberly Swimmer, Phoenix, Arizona
It’s about time someone created an ice cream sundae just for adults! I frequently make this dessert to use up juicy berries during peak summer months. —Emory Doty, Jasper, Georgia
Roasted pumpkin seeds are a classic fall snack. Kick them up a notch with instant coffee and cocoa powder for a mix that’s mocha genius at any time of year. —Rebekah Beyer, Sabetha, Kansas
Fresh blackberries, sugar and brandy make a rich-tasting sauce to serve over ice cream, cheesecake, pancakes, angel food cake … the possibilities are endless, and it makes everything look gorgeous. —Crystal Jo Bruns, Iliff, Colorado
We recently started growing our own rhubarb, and we live in a part of Oregon where strawberries are plentiful. I created this to drizzle over ice cream and filled a crisp with the rest. —Kim Banick, Salem, Oregon