Ice cream combined with chunks of chocolate, candy, caramel, and nuts is scrumptious, but ice cream already laden with goodies is considerably more expensive than basic ice cream. After becoming accustomed to eating ice cream combined with goodies, plain ice cream flavors just aren’t very exciting or enticing.
You can jazz up ordinary ice cream with delicious ice cream toppings. In the store you’ll find strawberry syrup, butterscotch syrup, chocolate syrup, caramel, fudge, and even chocolate shell topping. The problem is, by the time you buy ice cream topping you might as well have bought the more expensive ice cream filled with candy and other goodies in the first place.
Instead of buying expensive ice cream swirled with extra goodies, and instead of buying ready-made toppings that really aren’t that exciting, consider making homemade ice cream toppings that are far better than anything you could possibly buy in the store. Homemade ice cream toppings are extra creamy, chock full of your favorite ingredients, and most of all, homemade ice cream toppings are delicious.
Homemade Fudge Sauce
This homemade fudge sauce is deliciously decadent, and if you’re looking for homemade ice cream toppings, give this easy homemade fudge sauce a try. It makes approximately three cups of thick, rich sauce, and you won’t be disappointed.
To make homemade fudge sauce you’ll need a twelve-ounce can of evaporated milk, a twelve-ounce package of semisweet chocolate chips, one cup of granulated sugar, one tablespoon of margarine, and one teaspoon of vanilla extract.
Over medium heat, combine the milk, chocolate, and sugar. Stir the mixture constantly until it boils, and remove it from the heat. Blend in the margarine and vanilla. This delicious homemade fudge sauce can be served cold or warm, and it will keep in the refrigerator for up to one month.
Maple Walnut Topping
Do you love the taste of maple and walnuts? This homemade ice cream topping is definitely different, and more than likely, you won’t find it in the store. It’s rich, decadent, and one of tastiest homemade ice cream toppings you’ll ever try.
To make maple walnut topping you’ll need three-fourths of a cup of light corn syrup, one-half cup of real maple syrup, one-quarter cup of water, one-quarter cup of sugar, and one cup of chopped walnuts. Imitation maple syrup may be substituted for real maple syrup.
While stirring constantly, bring all of the ingredients to a boil, with the exception of the walnuts. After the mixture has begun to boil, reduce the heat to a simmer, and fold in the walnuts. Let the mixture simmer for about thirty minutes, and transfer it to a storage container with a tight fitting lid. It will keep in the refrigerator for up to a month.
Marshmallow topping is sticky, gooey, and incredibly delicious, especially poured over a bowl of rich chocolate ice cream. Try this homemade ice cream topping if you love the taste of marshmallows. You’ll love this rich, thick marshmallow topping that simply can’t be beat.
To make homemade marshmallow topping you’ll need two-thirds cup of sugar, one quarter cup of water, three tablespoons of light corn syrup, two cups of mini marshmallows, three-fourths of one teaspoon of vanilla extract, and a small pinch of salt.
Combine and heat the first three ingredients, and heat it until it comes to a boil. Turn the heat down, and simmer the mixture for about five minutes before removing it from the heat. Fold in the marshmallows, vanilla, and salt, and continue stirring until the marshmallows are completely melted, and the topping has a smooth consistency. Serve this topping while it’s warm. The leftovers can be kept refrigerated for as long as a week. Reheat the marshmallow topping in a small saucepan, and stir it constantly to prevent it from burning.
If you love the flavor of ripe red raspberries, you’ll love this delicious homemade ice cream topping. Raspberry sauce is especially delicious on a dish of rich vanilla ice cream on a hot summer day.
To make homemade raspberry sauce you’ll need ten ounces of ripe raspberries, one half cup of raspberry jam, one tablespoon of cold water, and one and one half teaspoons of cornstarch. If you don’t have access to fresh raspberries, a ten-ounce package of frozen raspberries may be used.
Combine the jam and raspberries in a saucepan, and heat the ingredients until they come to a boil. In a small cup, mix the water and cornstarch, and after the mixture is smooth, pour it into the pan of raspberries and jam. Bring the mixture to a boil once again, and stir it constantly so it doesn’t burn. Allow it to cool sufficiently before serving it over a bowl of ice cream. This sweet and tangy homemade topping is sure to become one of your favorites.