That sundae looks delicious!
In this case, you would say that you had ice cream without the article, given that ice cream in itself is not countable.
But there are different types of ice cream, which I will go over for you. My first job was in an ice cream parlor so I am somewhat of a connoisseur of the topic.
Ice cream: The normal procedure for ice cream is more than 10 percent but less than 15 percent milkfat. Sweeteners such as sugar, aspartame, and carrageenan are used to give it a pleasant taste.
Ice milk: Similar to ice cream but with less than 10 percent milkfat. This is also referred to in some countries as low fat ice cream.
Sherbet: A fruit based flavor that is made by mixing milk and water; it is usually low in fat and also comparatively low in the sweeteners given that the fruit in itself provides a lot of the sugar.
Sorbet: Similar to a sherbet but entirely water-based; no milk needed. Excellent for lactose-intolerant people.
Custard: A richer form of ice cream in which eggs are added to the cream mixture; this is also the fattiest of the ice creams.
Frozen yogurt: A substitute for ice cream in which you have a yogurt base; like sorbet, this is also preferable for those that suffer from mild forms of lactose intolerance.
KINDS OF ICE CREAM:
Sundae: When you have anywhere from one to three scoops of ice cream and you put chopped fruit, nuts, or different sauces like chocolate or marshmallows on top. Your picture is a textbook example of a sundae.
Banana Split: Essentially a three-scoop sundae that has a banana sliced lengthwise below to hold the scoops in place. Traditionally, the scoops are strawberry, chocolate, and vanilla ice cream, and is topped by strawberry, marshmallow, and chocolate sauce, nuts, whipped cream, and Maraschino cherries.
TBC...
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