Chocolate Ice Cream Topping Recipes

CHOCOLATE PRALINE ICE CREAM TOPPING

Steps:

• In a saucepan over medium heat, bring cream, brown sugar and butter to a boil, stirring constantly. Reduce heat; simmer for 2 minutes, stirring occasionally. Remove from the heat; stir in the chocolate chips until melted and smooth. Stir in pecans. Serve warm over ice cream. Store in the refrigerator.

CHOCOLATE ICE CREAM TOPPING

Steps:

• In a small saucepan, bring the water, sugar and butter to a boil. Boil for 2 minutes. Remove from the heat; add the chocolate chips and vanilla. Whisk until chips are melted and mixture is smooth. Serve warm over ice cream with bananas and a cherry.

EASY HOMEMADE CHOCOLATE SAUCE

Steps:

• Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
• Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
• Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
• Pour hot over ice cream or store in airtight containers in the refrigerator.

INSTANT CHOCOLATE HARD SHELL

Steps:

• Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an air-tight container.

HOT FUDGE ICE CREAM TOPPING

Steps:

• In a small saucepan, combine sugar and cocoa. Stir in the milk; add butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in vanilla. Serve warm. Refrigerate leftovers., To reheat: Place sauce in a small saucepan; bring to a boil, stirring until smooth.

LEE LEE'S FAMOUS CHOCOLATE SAUCE FOR ICE CREAM

Steps:

• Combine sugar, cocoa, and salt in small saucepan.
• Add enough water to make stirable consistency.
• Add butter to cocoa mixture.
• Bring to a boil over medium high heat, stirring constantly.
• Allow to boil for 1 minute, stirring.
• Remove from heat.
• Add vanilla.
• Serve warm over ice cream.
• Add sliced bananas and chopped walnuts if you really want a treat!

CHOCOLATE SAUCE FOR ICE CREAM

Steps:

• In a small saucepan, heat the cream over medium heat until very hot, just below a simmer. Put the dark and milk chocolates into a medium bowl. Pour the hot cream over the chocolate and shake the bowl to settle it; let stand 2 minutes. With a small whisk, starting in the center of the bowl, whisk in small circles, working your way outward, until the chocolate is completely melted and the sauce is smooth.
• Use warm or at room temperature. Store the leftover sauce in an airtight container for up to 1 week. The sauce can be warmed over low heat in a saucepan before using.

CHOCOLATE SHELL ICE-CREAM TOPPING

Steps:

• Melt the chocolate in a small metal bowl set over a pan of simmering water. Stir in the coconut oil and heat until dissolved, about 1 minute. Keep the liquid lukewarm until ready to pour over the ice cream. Chocolate will harden into a shell within a few seconds when spooned over ice cream.

10 MINUTE CHOCOLATE FUDGE TOPPING

Steps:

• Place all ingredients in a large pot over high heat (there aren't many ingredients, but a large pot will help to prevent the chocolate from splattering everywhere as it boils). Bring to a boil and stir the mixture constantly for 8-10 minutes. Cover and refrigerate any unused fudge topping.
• The fudge topping will become firm in the refrigerator. Reheat on the stovetop over medium-low heat, stirring occasionally. Or reheat in the microwave - start with 30 seconds; stir, then continue heating and stirring in 10 second increments until desired temperature is reached.
• 1 serving equals 2 tablespoons.

CHOCOLATE CHIP-ICE CREAM DESSERT

Steps:

• Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms.
• On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
• Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
• Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or until chocolate is set.
• Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate-topped crust.
• Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.