Scoop the ice cream onto a parchment-lined baking sheet in small balls, about 2 tablespoons each, and freeze for 30 minutes until firm. This prevents melting and makes serving easy. 2. Make the hot fudge: In a small saucepan over medium-low heat, combine heavy cream, chocolate chips, cocoa powder, sugar, and butter. Stir constantly until smooth and thick, about 5 minutes. Remove from heat, stir in vanilla. Let cool for 10 minutes. 3. Slice strawberries and arrange all toppings in small bowls or ramekins. 4. Set up the bar: place the frozen ice cream scoops in a chilled bowl or on the baking sheet in a shallow dish surrounded by ice. Arrange toppings in a logical order: sauces first, then dry toppings, then fruit, then whipped cream and cherries. 5. Let guests build their own sundaes. Keep extra ice cream in the freezer and replenish as needed. 6. Serve immediately. Leftover hot fudge keeps in the fridge for up to 2 weeks.