How to set up an ice cream sundae bar
To set up an ice cream sundae bar, choose two or three flavours of ice cream, allow about 250 ml per person, and set out six to eight toppings in small bowls with their own spoons. Keep the ice cream in the freezer until you serve, scoop it for guests, and let everyone finish their own sundae. Put nut toppings at the end of the table, clearly labelled.
A sundae bar is the easiest way we know to turn a tub of ice cream into a proper event. Here is how to plan one without ending up with a sticky table and a puddle of vanilla.
How much ice cream do you need?
Plan on about 250 ml of ice cream per person when the sundae bar is the main dessert. Toppings tempt people back for seconds, so it pays to round up rather than down.
| Guests | Ice cream | Sauces | Each dry topping |
|---|---|---|---|
| 10 | About 2.5 litres | 300 ml of each | 1 small bowl |
| 20 | About 5 litres | 500 ml of each | 2 small bowls (refill once) |
| 30 | About 7.5 litres | 750 ml of each | 3 small bowls (refill twice) |
| 50 | About 12.5 litres | 1.2 litres of each | Set up two stations |
For kids, small cups and a single scoop go a long way. On a hot day, or if ice cream is the only dessert, add a little more. Our guide to how much ice cream you need for a party has the full numbers, including what changes when there is cake as well.
Choosing the ice cream
Pick two or three flavours: one classic, one chocolate and one surprise. A good vanilla is the backbone of any sundae because it gets along with every sauce and topping.
- The classic: vanilla, or something close to it, such as cookies and cream.
- The chocolate: a rich chocolate goes with fudge, caramel and fruit.
- The surprise: a fruity or Kiwi flavour, such as hokey pokey or a berry ripple.
- A dairy-free option: if anyone avoids dairy, include one tub that suits them and give it its own scoop.
Browse our flavours for ideas, or our dairy-free range, made with oat milk, for guests who skip dairy.
The best toppings for a sundae bar
The best sundae bars cover four things: something saucy, something crunchy, something fresh and something fun. Six to eight toppings is plenty.
- Sauces: hot fudge, caramel, a berry sauce. Our recipes for homemade hot fudge and caramel sauce make enough for a small crowd.
- Crunch: crushed hokey pokey, broken biscuits, toasted coconut, granola or chopped nuts.
- Fresh: strawberries, raspberries, sliced banana, passionfruit pulp or cherries when they are in season.
- Fun: sprinkles, mini marshmallows, chocolate chips, wafers.
- Finishers: whipped cream and a jar of cherries for the top.
Sauce trivia for the table: the Hollywood ice cream parlour C.C. Brown's claimed to have invented the hot fudge sundae.
Setting up the table
Lay the table out in the order people build a sundae: bowls, ice cream, sauces, dry toppings, then whipped cream and spoons at the end. A one-way flow stops the queue tangling.
- Bowls or cups first. Paper cups or small bowls around 250 ml hold a good sundae. Waffle cones are fun for kids but messier.
- Ice cream station. One person scoops. It is faster, cleaner and keeps fingers out of the tubs. A jug of warm water for the scoop helps.
- Sauces next. Keep warm sauces in small jugs or jars with spoons, standing in a dish of hot water if the party runs long.
- Dry toppings. Small bowls, each with its own spoon and a little label.
- Allergen end. Nut toppings go last, in a separate spot, so their spoons never wander into the sprinkles.
- Finish. Whipped cream, cherries, spoons and napkins. Put a bin nearby.
Real wooden spoons feel nicer than plastic and suit the occasion. Our post on wooden ice cream spoons explains why we like them.
Keeping the ice cream cold
Keep the ice cream in the freezer, or a chilly bin packed with ice packs, until the moment you serve it. Bring out one or two tubs at a time and swap them as they soften.
Your freezer should be at -18°C or colder, the consumer guideline referenced in a freezer survey report prepared for the NZ Food Safety Authority. Take tubs out five to ten minutes before scooping so they are soft enough to serve neatly. If they are rock hard, our guide on softening ice cream helps.
A few habits help on a warm afternoon:
- Stand open tubs in a larger bowl filled with ice.
- Pre-scoop balls of ice cream onto a lined tray, freeze them, and bring them out in batches for big groups.
- For a long outdoor event, dry ice in a chilly bin keeps tubs frozen for longer. Handle it only with gloves and in a ventilated space; our guide to keeping ice cream frozen on the way home covers dry ice safety.
Don't refreeze tubs that have melted to liquid. Soft edges are fine to return to the freezer, but a tub that has turned to soup will freeze icy.
Allergies and dietary needs
Ask guests about allergies before the party and plan the table around them. A sundae bar mixes many ingredients, so cross-contact is the main risk.
- Check labels on every topping. Since February 2024, Food Standards Australia New Zealand requires allergens to be declared in plain English terms in bold, so words like "milk", "peanut" and "wheat" are easier to spot.
- Read the "may contain" lines too, especially on chocolate, sprinkles and biscuits.
- Give every bowl its own spoon and every tub its own scoop.
- Serve guests with allergies first, before toppings get mixed around.
Our ice cream allergens guide goes deeper, and our ingredients and allergens page lists what is in each of our flavours.
Sundae bar checklist
Run through this list the day before and again an hour before guests arrive.
- Ice cream counted (about 250 ml per person) and in the freezer
- Sauces made and in the fridge, ready to warm
- Six to eight toppings, each in its own bowl with a spoon and label
- Nut toppings set apart; allergies checked with guests
- Bowls or cups, spoons, napkins and a bin
- Scoop, a jug of warm water and a tea towel
- Chilly bin and ice packs, or freezer space close to the table
- A shady spot for the table
- Someone in charge of scooping
Making ahead and cleaning up
Most of a sundae bar can be prepared a day or two ahead, which leaves you free on the day. Sauces keep in clean jars in the fridge, and dry toppings keep in airtight containers.
Leftover sauces should be cooled and refrigerated within two hours. Love Food Hate Waste NZ, citing Ministry for Primary Industries guidance, says leftovers you plan to reheat keep for up to four days in the fridge. Cut fruit and whipped cream that have sat out on a warm table are best thrown away.
Put opened tubs back in the freezer as soon as the party winds down. Press a piece of baking paper onto the surface to keep ice crystals away; our guide on storing ice cream explains why it works.
Planning a work do instead? Our office ice cream party guide covers the extra logistics. And for the latest on where to find our ice cream this summer, follow us on Instagram and Facebook.
Frequently asked questions
How many toppings should a sundae bar have?
Six to eight toppings is plenty for most parties. Aim for one or two sauces, two crunchy things, sprinkles, one fresh fruit and whipped cream. More choice slows the queue and leaves you with half-opened packets, while a tight list keeps the table tidy and the ice cream moving.
How do I stop the ice cream melting at a sundae bar?
Keep the tubs in the freezer or a chilly bin with ice packs until the moment you serve, and bring out one or two tubs at a time. Stand them in a bowl of ice, keep the table out of the sun, and swap in a fresh tub as soon as one gets soft.
Can I set up a sundae bar the day before?
You can do most of it ahead. Make sauces up to a few days before and keep them in the fridge, chop crunchy toppings and store them airtight, and pre-scoop ice cream onto a lined tray in the freezer. Leave fresh fruit and whipped cream until the day, and set the table an hour before guests arrive.
Is a sundae bar a good idea for kids' parties?
Yes, as long as an adult does the scooping. Kids love choosing toppings, but scooping hard ice cream is tricky and slow. Use small cups, keep portions modest, put nut toppings away from the main table, and check every guest's allergies with parents before the party.
