Last Updated on January 27, 2026 by Brian Kachejian
In the world of extreme desserts, few dishes are as iconic or as intimidating as the Original Kitchen Sink at Jaxson’s Ice Cream Parlor in Dania Beach, Florida. For nearly 70 years, this massive sundae has served as a rite of passage for locals, tourists, and competitive eaters alike. While massive sundaes exist elsewhere, Jaxson’s claims to be the originator of this specific titan of the ice cream world, a registered trademark that turns dessert into a theatrical event.
The story of the Kitchen Sink begins with Monroe Udell, the founder of Jaxson’s Ice Cream Parlor. He opened the restaurant in 1956, creating a whimsical, old-fashioned atmosphere filled with Americana antiques and license plates. Udell wanted a signature item that would capture the fun and excess of his parlor, so he designed a small stainless-steel basin modeled after a kitchen sink, complete with a faux faucet, to hold the massive creation. The concept was simple in that it contained everything but the kitchen sink, and then he threw the sink in as well.
The Kitchen Sink is not a fixed recipe but a customizable mountain of sugar tailored to the group ordering it. However, the sheer volume of ingredients is standardized and staggering. According to the official menu, the sink is designed for a minimum of four people, though it often feeds large families or sports teams. The rule of thumb is roughly one pound of ice cream per person, meaning a minimum order involves four pounds or roughly 12 to 16 scoops of homemade ice cream. Diners choose their own flavors from Jaxson’s extensive list, which includes classics like Vanilla and Chocolate as well as specialties like Gator Trax and Cookie Dough. The ice cream is buried under a barrage of homemade whipped cream, mixed nuts, and a literal mound of cherries, while three whole sliced bananas are tucked into the mix to frame the sink itself.
It is important to clarify that, unlike some modern competitive eating contests, the Kitchen Sink at Jaxson’s is formally a group dining experience rather than a beat-the-clock solo competition with a cash prize. The menu explicitly states that there is a minimum of 4 people and no sharing is allowed, meaning you cannot split the 4-person price among 10 people. However, that has not stopped bold individuals from turning it into an unofficial challenge. Food vloggers and competitive eaters frequently visit Jaxson’s to attempt the Solo Kitchen Sink, aiming to consume the four-pound beast solo. It is widely considered one of the most difficult ice cream challenges in the country due to the high fat content of the premium, homemade ice cream, and staff members often report that they have rarely seen anyone finish it in one sitting.
Part of the allure of the Kitchen Sink is the spectacle that accompanies its arrival. You do not just order the Sink, as the whole restaurant knows you ordered it. When the kitchen completes the assembly, the noise level spikes as a loud air-raid siren blares through the dining room, signaling that a Sink is leaving the kitchen. A waiter then marches the heavy steel vessel through the tables topped with fizzing, lit sparklers. It is a public display of gluttony that usually draws applause from other diners. As of 2025 and 2026, the price structure is per person, costing approximately $20.95 per guest. This means the total cost for the base Kitchen Sink experience hovers around $85 to $90. The Kitchen Sink at Jaxson’s remains a bucket-list item for dessert lovers, standing as a testament to Monroe Udell’s philosophy that, when it comes to ice cream, too much is never enough.
