Cut the sundae into 10cm pieces. Prepare 8 pieces and microwave for 3 minutes in 30-second intervals, checking to ensure they are cooked evenly.

In a frying pan, combine 1 tbsp gochujang, 3 tbsp ketchup, 2 tbsp oligo syrup, 1/2 tbsp minced garlic, and 1/2 tbsp sugar.

Add 2/3 tbsp oyster sauce to the pan and simmer the sauce until it thickens and the garlic aroma is released.

Skewer the sundae pieces onto sticks, piercing through the center.

Brush the sauce generously onto the sundae skewers.