The only thing better than a New York ice cream is a sundae. As you’d imagine, they’re epic. Think Davey’s five-scoop, four-toppings banana split in a waffle cone boat, Morgenstern’s Japanese raw milk ice-cream toast dripping with honey, Big Gay’s soft serve Apple Gobbler, Quality Eats’ Birthday Cake complete with a candle, and much, much more.
Likewise, this sundae starts with elegant individual components – salted caramel ice cream, dulce de leche, whipped cream, hot churros and orange-flecked chocolate – that are layered, swirled, drizzled and stacked into a sundae-slashbonanza. I’ve dubbed it El Caballero, the Spanish cowboy, because no New York sundae is complete without a cool name. If you don’t have time to make your own you can substitute store-bought dulce de leche, churros or cinnamon doughnuts, and caramel or vanilla ice cream, and it’s just as good.