7 Unexpected Ice Cream Sundae Recipes

Sure, when ice cream is involved, hot fudge sauce is a given. But what about tortilla chips, balsamic vinegar and even ramen noodles? We asked some of our favorite creators, recipe developers and chefs to whip up their dream ice cream sundaes featuring the best of our aisles — and you've got to taste them to believe them. Ready to start scooping? Get all the ingredients opens in a new tab you need for pickup or delivery.

Classic Meets Carmelita Sundae

Created by you! We asked our fans on social to pick their favorite ice cream combinations. This was the winner.

Ingredients

• Carmelita Bar (find them in our Bakery department)

• 365 by Whole Foods Market Organic Vanilla Bean Ice Cream

• Sliced strawberries

• 365 by Whole Foods Market Maraschino Jarred Cherries

• 365 by Whole Foods Market Organic Chocolate Syrup

Espresso-Spiked Whipped Cream:

• 1 cup chilled heavy cream

• 1 tablespoon sugar

• 1 packet 365 by Whole Foods Market Instant Espresso Single Serve Coffee Stick

Assembly

Make the Espresso-Spiked Whipped Cream by adding heavy cream, sugar and powdered espresso to a mixing bowl. Beat with an electric mixer for 4–7 minutes or until stiff peaks form.

Place a Carmelita bar in a bowl and top with ice cream. Add sliced strawberries, chocolate syrup and whipped cream, then crown with a cherry.

Taco Sundae

Ingredients

• 365 by Whole Foods Market Salted Caramel Ice Cream

• Siete Foods Gluten Free Grain Free Taco Shells, crushed, crumbled or whole

• Rip Van Dutch Caramel & Vanilla Wafel Cookies, cut into pieces

• 365 by Whole Foods Market Organic Salted Caramel Sauce

Assembly

Place a couple of scoops of the Salted Caramel Ice Cream in a bowl. Add chunks (crushed or crumbled) of the taco shells or your favorite Siete Foods chips.

Add the Caramel & Vanilla Wafels, cut into pieces. Top with the Salted Caramel Sauce. Pro tip: Try warming up the Siete taco shells and add the Salted Caramel Ice Cream right in the shell.

Cardamom Crunch Sundae

Created by Sean Pera, Whole Foods Market Culinary Team

“This sundae was inspired by the unique flavors of Turkish coffee, which is brewed with cardamom in a centuries-old traditional process. I added the chocolate covered pretzels — my guilty pleasure — for crunch, and the fluff is a nod to my wife. It's her favorite!”

Ingredients

• 365 by Whole Foods Market Organic Coffee Chip Ice Cream

• Toonie Moonie Organic Vanilla Marshmallow Creme

• 365 by Whole Foods Market Light Whipped Topping

• 365 by Whole Foods Market Dark Chocolate Covered Pretzels, chopped

• 365 by Whole Foods Market Ground Cardamom

Assembly

Place a couple scoops of ice cream in a bowl. Top with a dollop of marshmallow creme and whipped topping. Follow with a sprinkling of chopped pretzels and a pinch of ground cardamom.

Salty Coco-Peanut Sundae

Created by Molly Baz, cookbook author and chef, @mollybaz

“Loosely inspired by my love of coconut sticky rice and mango, this sundae starts with a base of vanilla ice cream, which gets turned up with the addition of creamy peanut butter and salted peanuts, which get mixed in right before it’s refrozen. Yes, you can make your own ice cream flavors! And you should!”

Ingredients

Salty Peanut Ice Cream:

• 1 pint 365 by Whole Foods Market Vanilla Ice Cream

• ¼ cup Whole Foods Market Organic Creamy Peanut Butter Spread (Unsweetened)

• ½ cup 365 by Whole Foods Market Peanuts, Dry Roasted & Salted, chopped (plus extra for serving)

Peanut Coconut Drizzle:

• ⅓ cup 365 by Whole Foods Market Organic Sweetened Condensed Milk

• 2 tablespoons creamy peanut butter

• 1–2 tablespoons coconut milk

• Splash of vanilla extract

• Pinch of salt

Toppings:

• Sliced mango

• Toasted coconut chips (like Dang)

• 365 by Whole Foods Market Peanuts, Roasted & Salted

Assembly

Salty Peanut Ice Cream: Add 1 pint of 365 by Whole Foods Market Vanilla Ice Cream in large spoonfuls (or scoop) to a chilled mixing bowl along with 1/2 cup chopped roasted salted peanuts and 3 heaping tablespoons creamy peanut butter. Working quickly and swiftly with two large spoons or spatulas, mix together until incorporated. Return the ice cream to its container and freeze until ready to make sundaes.

Peanut Coconut Drizzle:In a medium bowl, whisk together the sweetened condensed milk, creamy peanut butter, vanilla extract and salt. Once combined, slowly stir in 1–2 tablespoons of coconut milk until it reaches a drizzle-able consistency.

Scoop two large scoops of Salty Peanut Ice Cream into a serving bowl. Drizzle with Peanut Coconut Drizzle, top with sliced mango, lots of Dang coconut chips and more chopped peanuts.

Berry Bingsoo Sundae with Mango Mochi

Created by Joanne Molinaro, The New York Times best-selling cookbook author and creator, @thekoreanvegan

“I recently visited a Bingsoo cafe with my parents in Korea town, and we were absolutely agog at the incredible shaved ice sundaes that arrived at our tables — full of creamy shaved ice, decadent ice creams and tons of fresh fruit! This recipe is a take on a popular Korean dessert — one that even my parents grew up eating in Korea!”

Ingredients

• 365 by Whole Foods Market Berry Chantilly Cake Almondmilk Nondairy Frozen Dessert

• 2 cups ice

• 2 tablespoons 365 by Whole Foods Market Organic Sweetened Condensed Milk

• 2 to 4 pieces of nondairy mango mochi ice cream

• Strawberries

• Raspberries

• Mango

• 1 teaspoon 365 by Whole Foods Market Balsamic Vinegar of Modena Glaze

• 1 tablespoon chopped peanuts

• 365 by Whole Foods Market Non-dairy Plant-Based Whipped Topping

• Mint leaves, for garnish

Assembly

Add 2 cups ice and 2/3 cup of Berry Chantilly Cake Nondairy Dessert to a food processor and blend until you get a very soft shaved ice (around 1 minute). Scoop it into your bowl. Add 2 tablespoons of sweetened condensed coconut milk. Top with nondairy mochi ice cream, along with another scoop of Berry Chantilly Cake, fresh strawberries, raspberries and mango chunks, together with a drizzle of balsamic glaze. Garnish with chopped peanuts, nondairy whipped topping and mint leaves.

The Ultimate Caramel Peach Ice Cream Sundae

Created by Shanika Graham-White, cookbook author and content creator, @orchidsnsweettea_

“This Caramel Peach Ice Cream Sundae is a fun combination of my childhood favorites: caramel sauce, ice cream and cereal. Stemming from my Southern background, I wanted this ice cream sundae to be a great reminder of a decadent peach cobbler with added fun flavors that works perfectly for the summer!”

Ingredients

• 365 by Whole Foods Market Toffee Caramel Swirl Ice Cream

• 365 by Whole Foods Market Classic Yellow Cake Mix, baked according to directions, cooled and crumbled

• Sliced peaches (fresh, frozen or canned)

• 365 by Whole Foods Market Organic Marshmallow Galaxy Cereal

• 365 by Whole Foods Market Light Whipped Topping

• 365 by Whole Foods Market Organic Salted Caramel Sauce

Assembly

Place a couple scoops of ice cream in a bowl and top with crumbled yellow cake. Add peaches, then top with a scoop of cereal, whipped topping and salted caramel sauce.

Spicy Milk Sundae

Created by Matt Kirkpatrick, Whole Foods Market Culinary Team

“Chili crunch is all the rage right now, and this recipe was inspired by that. It’s awesome on ice cream! “Hot Chili Summer” was actually named as a trend in Whole Foods Market’s first-ever Condiment Trends spotlight, which came out earlier this summer, and Momofuku’s Chili Crunch was one of the featured products in the report.”

Ingredients

• 365 by Whole Foods Market Vanilla Ice Cream

• Dried ramen noodles, crushed

• Toasted coconut flakes or chips

• Salted cashews, chopped

• 365 by Whole Foods Market Maraschino Jarred Cherries, chopped (plus extra liquid for serving)

• Momofuku Chili Crunch

Assembly

Place a couple scoops of ice cream in a bowl and top with ramen noodles, coconut, cashews and cherries. Drizzle with chili crunch and a little liquid from the cherries.