This easy ice cream sundae recipe inspired by Chrissy Teigen will get you through summer's dog days

I judge cookbooks the same way I judge meals: by the desserts. However gloriously crunchy, salty, savory, spicy and cheesy all the other the content may be, if there isn't something resembling cake at the end, I become very crabby.

So when a few years ago I received the first cookbook from America's sweetheart, Chrissy Teigen, I gasped when it abruptly ended with a recipe for stuffed chicken breasts. As Teigen explains in the introduction to "Cravings," she wanted her book to have everything — "except dessert." This to me is like ending a rom-com before someone runs to the airport to declare their love in front of a TSA agent.

But something changed along the way to Teigen's second cookbook, "Cravings: Hungry for More." This time around, the mother of two includes a modest but impressive chapter devoted to sweets, thus enabling me to now feel free to emulate her lifestyle in my own small, EGOT-free home.

When it's too hot for anything baked, my family and I still scream for ice cream. Teigen's recipe for a magic shell topping is well-known — I first discovered it via Cook's Illustrated. It typically is made with coconut oil, but my daughters share a vehement loathing of all things coconut.

It turns out, however, that you can create your own Klondike Bar experience efficiently with any neutral oil. I think it's even better — and more authentic tasting — this way than with the coconut option. Then, dress up that bowl of ice cream even further with a salty, nutty cereal crackle from Teigen's chocolate mousse recipe. While you may never appear in the swimsuit issue of Sports Illustrated, you'll definitely have a damn fine sundae to see through the dog days of August.

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Recipe: Twitter Famous Ice Cream Sundae, adapted from Chrissy Teigen's "Cravings: Hungry for More"

Makes approximately four servings

For the sundae:

• 1 pint of your favorite ice cream

For the magic shell:

• 1/2 cup of bittersweet chocolate chips
• 6 tablespoons of vegetable oil
• Generous pinch of salt

Instructions:

1. Add oil, chocolate and salt to a microwave-safe bowl.
2. Microwave at high power for 30 seconds, or until just melted.
3. Stir well to combine, and let come down to room temperature.

For the nutty cereal crackle

• 1/3 cup of sugar
• 2 teaspoons corn syrup
• 1 tablespoon of water
• 1/8 teaspoon baking soda
• 1/2 cup Rice Krispies, or cereal of your choice
• 2 1/2 tablespoons chopped roasted peanuts, or nuts of your choice
• Generous pinch of salt

Instructions:

1. Line a cookie sheet with parchment paper and lightly oil it.
2. Add sugar, corn syrup and water to saucepan and bring to a boil over medium heat. Let the mixture get bubbly and dark, swirling occasionally.
3. Remove from heat, and add baking soda and salt.
4. Add cereal and nuts, stirring quickly with a wood spoon.
5. Immediately spread out on your pan to harden and cool.
6. When it's set, break into pieces.
7. To serve, scoop ice cream into bowls. Drizzle on chocolate topping, and sprinkle with crackle. Enjoy immediately.