Jahn’s Ice Cream Parlors The Kitchen Sink Sundae

Hey everyone, welcome back to *Brooklyn Echoes*, the podcast that keeps the borough’s legends and memories alive. I’m your host, Robert Henriksen.

The Kitchen Sink Sundae, famously served at the historic Jahn’s ice cream parlors (including locations in Brooklyn like Flatbush and Bensonhurst), was an over-the-top dessert designed to feed a crowd—often boasting around 30 scoops of ice cream in every flavor available, piled with a chaotic mix of toppings, fruits, and sauces. It embodied the “everything but the kitchen sink” philosophy, served in a large bucket or sink-shaped bowl for sharing among friends or family. While the exact proprietary recipe from Jahn’s isn’t publicly available (as the chain’s last location in Jackson Heights, Queens, keeps it under wraps), recreations based on historical descriptions and Food Network features emphasize variety, abundance, and fun. Below is a scaled-down home version inspired by accounts of the original, serving 6–8 people (or fewer if you’re ambitious). Prep time: 20 minutes. No baking required—just assembly!

### Ingredients:

– **Ice Cream (the star—use a mix of flavors for authenticity):** 15–20 scoops total (about 1/2 gallon each of 4–6 varieties, such as vanilla, chocolate, strawberry, mint chip, pistachio, and butter pecan; Jahn’s used creamy, high-quality scoops in endless combinations)

– **Fruits:** 2–3 bananas, sliced; 1 cup fresh strawberries, sliced (or other berries like raspberries for variety)

– **Sauces and Syrups:** 1/2 cup chocolate syrup (warmed); 1/2 cup caramel or butterscotch sauce (warmed); optional 1/4 cup strawberry sauce or peanut butter topping for extra indulgence

– **Toppings:** 1 cup whipped cream (freshly whipped or from a can); 1/4 cup rainbow sprinkles; 1/4 cup chopped nuts (like peanuts or walnuts); maraschino cherries (a handful, for topping); optional crushed cookies, brownies, or waffle cone pieces for crunch

– **Extras (to amp up the chaos):** Sliced pound cake or angel food cake (1–2 slices, cubed); optional brownie bites or chocolate chips

### Directions:

1. **Prep Your Vessel:** Use a large metal or plastic bucket, oversized bowl, or even a clean (new) small sink-shaped container to mimic the original presentation. Chill it in the freezer for 10–15 minutes to keep everything cold.

2. **Layer the Ice Cream:** Start by scooping in the ice cream flavors alternately to create a colorful mound. Aim for variety in each layer—don’t group flavors together. Pile high, leaving room for toppings.

3. **Add Fruits and Crunch:** Tuck banana slices and strawberry pieces between scoops and around the edges. Scatter any cake cubes, brownie bites, or crushed cookies throughout for texture surprises.

4. **Drizzle the Sauces:** Warm the chocolate syrup and caramel/butterscotch in the microwave for 20–30 seconds. Drizzle generously over the ice cream, letting it cascade down the sides for that gooey effect.

5. **Top It Off:** Pipe or dollop whipped cream in peaks all over the top. Sprinkle with rainbow sprinkles and chopped nuts. Finish with maraschino cherries dotted across the summit like red flags on a mountain of sweetness.

6. **Serve Immediately:** Grab long spoons and dig in family-style! For the full Jahn’s experience, announce the arrival with fanfare (siren sounds optional) and share with a group—it’s meant to be a communal, messy delight.

### Tips:

– Scale up to 30 scoops if serving a larger crowd, but you’ll need a bigger container and more toppings.

– Customize with whatever you have on hand—Jahn’s spirit is all about throwing in “everything” for maximum fun and flavor overload.

– For a boozy twist (not original, but modern), add a splash of liqueur like Bailey’s to the sauces for adults.

– Store any leftovers (unlikely!) in the freezer, covered, for up to 2 days, but it’s best fresh.

This recreation captures the nostalgic excess of Jahn’s iconic sundae, a staple of Brooklyn outings in the mid-20th century. If you’re near Queens, visit the last Jahn’s for the real deal!

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