5 Ice Cream Sauces to Upgrade Your Favorite Scoop
Pour these sauces over your homemade ice cream sundaes!
Make ice cream more exciting: dress them up with your favorite sauce! A flavored sauce can add another dimension of taste into your dessert: imagine vanilla ice cream and fudgy chocolate sauce, or chocolate ice cream with peanut butter sauce! Here are 5 awesome ice cream sauce recipes for your favorite scoop.
Tip: it’s even better when you use it to top homemade ice cream!
1 Chocolate Fudge Sauce Recipe
Whisk ¹⁄³ cup heavy cream, ¼ cup corn syrup, ¼ cup (1½ ounces) bittersweet chocolate, 3 tablespoons dark brown sugar, 2 tablespoons Dutch-processed cocoa powder (sifted), and a pinch of salt in a saucepan over low heat for 5 minutes or until smooth. Turn off heat. Whisk in ¼ cup (1½ ounces) bittersweet chocolate, 1 tablespoon butter, and ½ teaspoon vanilla. Serve warm. Makes about ¾ cup.
2 Peanut Butter Sauce Recipe
Whisk ½ cup creamy peanut butter, 6 tablespoons heavy cream, 3 tablespoons sugar,
2 tablespoons corn syrup, and a pinch of salt in a saucepan over low heat for 5 minutes or until smooth. Whisk in 2 to 3 tablespoons milk, if sauce is too thick. Serve warm. Makes about 1 cup.
3 White Chocolate-Green Tea Sauce Recipe
Whisk ½ cup (3 ounces) white chocolate pieces, ¹⁄³ cup heavy cream, ¼ cup light corn syrup, 1 to 1½ tablespoons sifted unsweetened green tea powder (matcha), and a pinch of salt in a saucepan over low heat for 5 minutes or until chocolate is melted. Serve warm. Makes over ½ cup.
4 Coco Jam Sauce Recipe
Whisk ½ cup coco jam, ¼ cup heavy cream, and a pinch of salt in a saucepan over low heat for 1 to 2 minutes or until smooth. Serve warm. Makes about ¾ cup.
5 Fresh Strawberry Sauce Recipe
Boil 1½ cups strawberries (washed, hulled, halved), ¹⁄³ cup sugar, and ¼ cup water in a saucepan over medium heat until sugar is dissolved and strawberries are tender. Cool for a few minutes. Purée in a blender. Serve warm or at room temperature. Makes about ½ cup.
Recipes originally published in the May 2016 issue of Yummy magazine.