1/2gallonvanilla bean ice cream,or your favorite kind
whipped cream for serving
cherries for serving
SPRINKLES OUT THE WAZOO
red wine hot fudge
Add the cream and wine to a saucepan and heat over medium heat. Cook until the liquid is warm and there are bubble forming on the edges of the pot. Stir in the sugar until it is totally dissolved and allow the mixture to come to a boil. Once boiling, reduce the heat to low and stir in the butter until melted. Turn off the heat and add in the chocolate, allowing it to sit for a minute. Then stir constantly until the chocolate is completely melted. Stir in the vanilla extract and salt. I like to let this sit for a while at room temperature to thicken even more.
To crisp the croissants, heat a large skillet over medium-high heat and add olive oil and butter. Add the croissants to the skillet and cook on both sides until golden and crispy, about 1-2 minutes per side. Remove and let sit on a paper towel to drain a bit. Place the croissants in a bowl (break them apart if you’d like) and assemble the sundaes with the ice cream, whipped cream, fudge sauce and sprinkles!