The Only Plans You Should Be Making This Valentine's Day

    Because there is literally nothing more fun than ice cream.

    Throwing yourself an ice cream party might seem like the kind of thing that only exists on Pinterest, but that's not true.

    Take it from me, I never look at the thing. But really, you don't need much. Just some ice cream, a good attitude, and a dream: a dream of eating all the ice cream.


    Not to state the obvious, but you should probably have some whipped cream and fresh bananas on hand, too.

    Because this is a party, you'll need more than one ice cream scoop. These are my favorite because they look ~classy~ and make me feel like an old-timey ice cream man.

    From there, it's honestly up to you what kinds of magical creations you make. There are no rules here, only ice cream.

    Need some inspiration? Perhaps you'd like to learn about this one with strawberry ice cream, whipped cream, chocolate sauce and SPRINKLES.

    Or maybe you're more of a banana split person.

    What about this chocolate-Cap'n Crunch-peanut butter cup-caramel DREAM??

    The world is literally your oyster. I mean sundae bar.

    Hot Fudge Sundae Sauce

    By Alison Roman

    Makes 2 cups


    ⅓ cup sugar

    ¼ cup honey

    3 tablespoons cocoa powder

    6 ounces bittersweet chocolate, chopped

    1 tablespoon unsalted butter

    2 tablespoons whiskey, bourbon or rum (optional)

    1/2 teaspoon kosher salt


    Bring sugar, honey, cocoa powder and 1 cup water to a boil. Cook, stirring occasionally, until it thickens slightly, about 4 minutes. Add chocolate, butter, whiskey (if using) and salt. Remove from heat and let cool slightly before using.

    DO AHEAD: This sauce can be made and refrigerated for up to 2 weeks. Reheat slightly before using.

    Salty Caramel Sauce

    By Alison Roman

    Makes 2 cups


    1 cup sugar

    4 tablespoons unsalted butter

    1/4 cup heavy cream

    1 tsp. kosher salt


    Heat sugar and 2 tablespoons of water in a medium saucepan over medium heat. Cook, without stirring, until the sugar starts to caramelize and turns golden brown, 5–8 minutes. Add butter, one piece at a time, and stir until it's totally incorporated. Add cream, salt and 1/4 cup water and stir to blend. (Be careful, the mixture will bubble and steam, that's normal.) Remove from heat and cool slightly before using.

    Caramel sauce can be made and refrigerated up to 1 week. Reheat slightly before using.