The Easiest “Gotta Have” Dessert for Any Menu
DIY sundaes are a low-lift, high-impact, crowd-pleasing dessert—with no pastry chef required
The best desserts don’t just satisfy a sweet tooth—they create a moment of engagement. And few desserts manage to capture guests as easily as a build-your-own sundae.
Ice cream, a few sauces, a handful of toppings, and suddenly a relatively simple dessert becomes interactive, customizable, nostalgic, fun, and highly shareable. Guests get to create their own ideal version—more sauce, less crunch, extra cherries, no rules. It’s the kind of thing that when guests see it arrive at the next table they immediately think, I need that.
DIY sundaes are a relatively low-lift idea capable of delivering an outsized impression, and the format can be as simple or elaborate as the concept demands. Some restaurants go all-in with rolling sundae carts, vintage glass jars, and ceremonious tableside assembly. Others keep it streamlined with a platter of toppings guests can pile on themselves. If you don’t have a pastry chef, embracing childhood nostalgia with an array of colorful store-bought candies, cookies, and classic ice cream flavors can be a great option. If you do have pastry talent on-hand, they can create custom ice cream or soft serve flavors reflective of the restaurant concept, along with toppings like house-made sprinkles or unique sauces.
Better yet, the formula is endlessly adaptable. Flavors and toppings can rotate with the seasons, reflect the restaurant’s culinary point of view, or create an easy platform for collaborations and limited-time specials. The sundae itself may be simple, but the possibilities are far reaching.
From polished tableside trolleys to playful DIY platters, here are a few of our favorite sundae experiences from across the country to spark a little inspiration.
Insight-OUT: Think of the sundae as a flexible platform for creativity. A Thai restaurant could build one around coconut ice cream, mango, pandan, peanuts, and crispy rice; a Middle Eastern concept could offer pistachio ice cream with kataifi, tahini caramel, dates, and rose; an Italian restaurant could lean into stracciatella or pistachio gelato with amarena cherries, hazelnuts, and olive oil; a Mexican restaurant could pair cinnamon or chocolate ice cream with cajeta, churro pieces, pepitas, and chile-spiked chocolate sauce. The structure is endlessly adaptable—the opportunity is to make it unmistakably yours.
