Cherry Turnover Ice Cream Sundaes

Serves 6 · 15 min prep · 10 min cook

Ingredients

• 4 bakery cherry turnovers
• 1.5 quarts vanilla bean ice cream
• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract
• 3/4 cup hot fudge sauce
• 6 maraschino cherries with stems
• 1/3 cup toasted sliced almonds
• for garnish fresh mint leaves

Instructions

1. 1Warm the cherry turnovers in a 300°F oven for 8 to 10 minutes until the pastry is fragrant and just crisp again, then cool slightly so they are easy to handle.
2. 2While the turnovers rest, whip the heavy cream with powdered sugar and vanilla extract in a chilled bowl until soft-to-medium peaks form; keep the whipped cream cold.
3. 3Gently warm the hot fudge sauce in a small saucepan over low heat or in short microwave bursts until it is pourable and glossy, stirring often so it does not scorch.
4. 4Cut each warmed cherry turnover into generous bite-size cubes, keeping some flaky pastry pieces and jammy cherry filling intact for texture contrast.
5. 5Scoop generous balls of vanilla bean ice cream into six chilled bowls or sundae glasses, creating a base layer that will catch the toppings.
6. 6Scatter the chopped cherry turnover pieces over and the ice cream so every spoonful gets pastry and fruit.
7. 7Drizzle warm hot fudge generously over the ice cream and turnover pieces, letting it drip down the sides.
8. 8Top each sundae with a big dollop of the freshly whipped cream, a sprinkle of toasted sliced almonds, one maraschino cherry, and a fresh mint leaf.
9. 9Serve immediately with long spoons so guests can dig through the layers of ice cream, flaky turnover, and warm fudge while everything is still cold and crisp.