No-churn blender ice cream, vanilla and chocolate, built into a sundae

Blend one cup of the whole milk with the sugar, salt and xanthan gum on high for two minutes, until the gum is fully dissolved and the mixture slightly thickened.

Pour into a bowl with the remaining cup of milk, the heavy cream and the vanilla, and whisk to combine. This is the finished custard.

Pour half the custard into an ice cube tray. Blend the other half with the cocoa powder and fill a second tray.

Freeze both trays until completely solid, at least four hours.

Soften the cubes at room temperature about half an hour, then blend on high with a stuffing stick for about 30 seconds, to the consistency of soft serve.

Spread in a freezer safe container, cover and freeze at least four hours, ideally overnight. Repeat with the chocolate.

Scoop both flavors into a bowl and top with spray cream, maraschino cherries and chocolate syrup.