Summertime means ice cream, and there’s nothing better than being able to make homemade whipped cream and hot fudge sauce to top it.

The good news is that both are pretty simple and don’t require fancy ingredients or equipment. Here’s how to make the best ice cream toppings at home:

Simple Whipped Cream

The fastest way to make homemade whipped cream involves a stand mixer. You just throw in two ingredients and watch it mix into glorious clouds of whipped deliciousness. You can do it with an electric hand mixer too, or, if you need a good arm workout, a whisk works as well. Once you’ve got the basic recipe down, you can add flavors to make it extra special.

Here’s the simple recipe from Add a Pinch:

  • 1 cup cold heavy whipping cream
  • 2 tablespoons confectioner’s sugar, aka powdered sugar

First, chill your mixing bowl and whisk or beaters in the freezer for about 20 minutes. Once it’s chilled, pour your ingredients into the bowl and mix. If you’re using a stand or electric mixer, it takes about one minute on high speed. Stop when stiff peaks form—if you mix too long, you’ll end up with butter.

Once you’ve got that simple recipe down, experiment with flavored whipped cream. You can add 1/2 teaspoon of vanilla, substitute honey or maple syrup for the confectioner’s sugar, or use liquor, like rum or bourbon. Add the flavoring with the heavy whipping cream and sugar before mixing.

Sally of Sally’s Baking Addiction says you can chill your whipped cream in the fridge for up to 24 hours. Freezing works, but it may lose its creamy texture.

Easy Hot Fudge

It takes less than 10 minutes to make your own hot fudge sauce, and it will keep in the fridge for a month or two (if you don’t eat it first).

Here’s an easy-to-follow recipe from Smitten Kitchen:

  • 2 tablespoons unsalted butter
  • 2/3 cup heavy whipping cream
  • 1/2 cup honey, light corn syrup, or golden syrup
  • 1/4 cup packed dark brown sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon fine or table sea salt
  • 1 cup semisweet or bittersweet chocolate chips (or 6 oz. chopped semisweet or bittersweet chocolate)
  • 1/2 teaspoon vanilla extract

Add everything but the chocolate and vanilla to a small saucepan. Cook over medium heat and bring it to a simmer. Then simmer on low while stirring, for three to five more minutes after everything has melted. Remove from heat and stir in chopped chocolate or chocolate chips. Stir in vanilla.

You can ladle the sauce over ice cream immediately, or let it cool and thicken for 15 to 20 minutes. Keep leftovers in the fridge for up to two months.

The best ice cream toppings are homemade, and it’s not hard to make homemade whipped cream and hot fudge sauce. So next time you’re craving a sundae, take a little time to make it even better with your own toppings. From all of us at Villa Del Sur, we wish you delicious experimenting!