CHOCOLATE ICE CREAM SYRUP
"When our four children were growing up, we served this sweet chocolate sauce over hand-cranked ice cream," recalls Dorothy Mekemson of Humboldt, Iowa. "Now when we have friends over for cards, we finish the evening with sundaes made with this syrup," she notes.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 cups.
Number Of Ingredients 5
Steps:
- In a microwave, melt chocolate and butter; stir until smooth. Transfer to a small saucepan. Add sugar alternately with milk, stirring constantly. Cook for 15 minutes, stirring often. Serve warm over ice cream. Refrigerate leftovers.
Nutrition Facts : Calories 124 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 36mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 1g protein.
SUGAR FREE CHOCOLATE SYRUP RECIPE
Need a low carb sugar free chocolate syrup to make chocolate milk and use as an ice cream topping? It's super easy to make your own with this easy recipe.
Provided by Lisa MarcAurele
Categories Condiment
Time 11m
Number Of Ingredients 5
Steps:
- Combine water, cocoa powder, sweetener, and salt in medium pot.
- Bring mixture to a boil, then reduce heat.
- Simmer on low for 5-10 minutes. Mixture should thicken up a bit. Remove from heat and stir in vanilla stevia.
Nutrition Facts : ServingSize 1 tbsp, Calories 11 kcal, Carbohydrate 2.6 g, Protein 0.9 g, Fat 0.6 g, Sodium 29 mg, Fiber 1.4 g
CHOCOLATE ICE CREAM
Steps:
- Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
- Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
CHOCOLATE SYRUP
Chocolate cravings can strike any time. Since this syrup will keep in the refrigerator for three months, you'll always be ready. Drizzle it over ice cream or cake, or mix it into hot or cold beverages. To make a mocha version, replace the water in the recipe with strong black coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Bring cocoa powder and 2 cups water to a boil in a medium saucepan over medium heat, stirring constantly. Reduce heat to medium-low. Stir in sugar and salt until dissolved. Simmer, stirring occasionally, 3 minutes. Remove from heat. Add chocolate; stir until it has melted. Pour through a fine sieve into a large bowl; discard solids. Stir in vanilla. Let cool 2 hours, stirring occasionally. Serve warm, room temperature, or cold.
CHOCOLATE SYRUP ICE CREAM
Cocoa flavored whipped cream, chocolate syrup, condensed milk and cinnamon are frozen overnight for an easy, rich ice cream.
Provided by sal
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 8h
Yield 12
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream with cocoa until stiff peaks form. Stir in chocolate syrup, sweetened condensed milk and cinnamon. Pour into a shallow dish or plastic container, cover and freeze 8 hours or until firm.
Nutrition Facts : Calories 541.3 calories, Carbohydrate 51.3 g, Cholesterol 130.9 mg, Fat 35.6 g, Fiber 1.3 g, Protein 7.7 g, SaturatedFat 22.1 g, Sodium 127.1 mg, Sugar 45 g
CHOCOLATE SYRUP
This is my step-mom's syrup recipe, and everyone says it's better than Hershey's! Great on ice cream, in chocolate milk, or drizzled on warm brownies.
Provided by Zen K.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 21.7 g, Fat 0.7 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 25.9 mg, Sugar 18.9 g
CHOCOLATE SYRUP
This chocolate syrup is delicious over ice cream or as a base for an intense hot chocolate (heat 1 cup milk with 1/3 cup syrup).
Categories Condiment/Spread Sauce Chocolate Quick & Easy Boil Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Bring water and sugar to a boil, whisking until sugar is dissolved. Whisk in cocoa and salt and simmer, whisking, until slightly thickened, about 3 minutes. Remove from heat and add vanilla, then cool (syrup will continue to thicken as it cools).
LEE LEE'S FAMOUS CHOCOLATE SAUCE FOR ICE CREAM
Here it is folks! First time ever in print! My Mom's famous hot chocolate sauce for ice cream sundaes. These are ingredients you more than likely always have on hand. Try this once and you will never buy store bought sauce again!
Provided by Bev I Am
Categories Sauces
Time 2m
Yield 4-6 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 145.7, Fat 4.6, SaturatedFat 2.7, Cholesterol 11.4, Sodium 111.4, Carbohydrate 26.5, Fiber 0.5, Sugar 25, Protein 0.6
SIMPLE HOMEMADE CHOCOLATE SAUCE
Recipe slightly adapted from and with thanks to Cate Linden
Provided by Mary Younkin
Time 15m
Number Of Ingredients 5
Steps:
- In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium to medium high heat.
- Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed. Enjoy!
Nutrition Facts : Calories 127 kcal, Carbohydrate 32 g, Protein 1 g, Sodium 43 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
CHOCOLATE SYRUP RECIPE
Make your own homemade chocolate syrup with just a few ingredients but lots of chocolate flavor to add to your favorite desserts!
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Time 8m
Number Of Ingredients 5
Steps:
- Combine the cocoa powder, sugar, salt, and water in a medium saucepan.
- Put the saucepan over medium heat. Whisk constantly until the mixture thickens and begins to simmer.
- Let it simmer for about 3 minutes, stirring occasionally.
- Remove the pan from the heat and add in the vanilla. It will thicken as it cools so don't worry if it seems thin.
- Let the syrup cool before storing it in an airtight jar.
Nutrition Facts : Calories 39 kcal, ServingSize 1 serving
CHOCOLATE SYRUP ICE CREAM
Make and share this Chocolate Syrup Ice Cream recipe from Food.com.
Provided by barefootmommawv
Categories Frozen Desserts
Time 8h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a LARGE bowl, beat cream with cocoa until stiff peaks form.
- Stir in chocolate syrup, sweetened condensed milk and cinnamon.
- Pour into a shallow dish or plastic container, cover and freeze 8 hours or until firm.
- *** I leave mine in the same blow i mixed it up inches It takes alittle longer to freeze but it turns out fine. I have even stirred it several times while in the freezing process.
Nutrition Facts : Calories 558.1, Fat 37.1, SaturatedFat 22.9, Cholesterol 131.6, Sodium 180.4, Carbohydrate 51.5, Fiber 1.4, Sugar 42.5, Protein 8.2
SLUDGY CHOCOLATE MARTINI
Discover your new favorite chocolate martini that is far from toil and trouble. This Sludgy Chocolate Martini is perfect for the adults on Halloween. It features brewed coffee, vodka, chocolate-flavored liqueur, vanilla ice cream and peanut butter.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 2 servings, 1 cup each.
Number Of Ingredients 7
Steps:
- Pour syrup onto small plate; place crushed cookies on separate small plate. Dip rims of 2 martini glasses in syrup, then in cookie crumbs.
- Spoon any remaining cookie crumbs into prepared glasses.
- Blend remaining ingredients in blender until smooth; pour into prepared glasses.
Nutrition Facts : Calories 510, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
HOMEMADE HERSHEY'S CHOCOLATE SYRUP
Make homemade Hershey's Chocolate Syrup from scratch.
Provided by Stephanie Manley
Categories Snack
Time 10m
Number Of Ingredients 5
Steps:
- Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until smooth. Bring this mixture to a boil. Allow it to boil for one minute, be careful this does not over boil. Remove from heat, when this cools add the vanilla.
Nutrition Facts : Calories 36 kcal, Carbohydrate 9 g, Sodium 13 mg, Sugar 8 g, ServingSize 1 serving
OLD-FASHIONED CHOCOLATE ICE CREAM SODA
This delicious old-fashioned ice cream soda tastes like the sodas served at lunch counters back in the 50s and 60s.
Provided by Diana Rattray
Categories Dessert
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Divide the milk between 2 tall 16-ounce glasses.
- Add 3 tablespoons of chocolate syrup to each glass. Stir to blend thoroughly.
- Add 2 scoops of ice cream to each glass and fill with club soda or carbonated water about three-quarters of the way up the glass.
- Top with whipped cream, cherry, or chocolate shavings, if desired.
Nutrition Facts : Calories 500 kcal, Carbohydrate 82 g, Cholesterol 52 mg, Fiber 4 g, Protein 8 g, SaturatedFat 11 g, Sodium 182 mg, Sugar 68 g, Fat 17 g, ServingSize 1 Shake (2 Servings), UnsaturatedFat 0 g
CHOCOLATE ICE CREAM
Provided by Food Network
Categories dessert
Time 40m
Yield 4 more than generous servings
Number Of Ingredients 6
Steps:
- Combine whipping cream, chocolate milk, syrup, evaporated and sweetened condensed milk in a large bowl. Mix well. Chill for 4 to 6 hours. Pour into ice cream freezer. Follow your freezer directions. When ice cream begins to set, add shavings if desired. Serve immediately.
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- Add water, maple syrup, cocoa powder, cocoa butter, and salt to a small saucepan and bring to a boil over medium-high heat. Whisk to combine.
- Reduce heat slightly and cook on a rolling simmer (~medium / medium-low heat) for 5 minutes until thickened, whisking occasionally. Then remove from heat and stir in vanilla.
- Taste and adjust flavor as needed, adding more maple syrup for sweetness, saltiness for flavor balance, or cocoa powder for more intense chocolate flavor.
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- Whisk together 1 cup cream and cocoa powder. Bring to a boil. Reduce heat and boil/simmer for 30 seconds whisking constantly.
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- Pour the heavy whipping cream into a separate bowl and mix with a stand up mixer or hand held mixer for 2-3 minutes until it holds stiff peaks.
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- Whisk vigorously until the sugar is dissolved and the cocoa powder is thoroughly incorporated into the mixture, approximately 2-3 minutes. Remove from heat.
- Add a large spoonful of chocolate syrup to each serving glass and top with enough club soda to fill each glass halfway.
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- Combine all of the ingredients in a blender, and blend until smooth and creamy. (Originally, I tried whisking them together in a bowl, but the blender was much more effective!)
- Adjust the flavor to your taste, then transfer to a freezer-safe container. Place in the freezer for 4-6 hours, or until firm.
- If your ice cream gets too firm in the freezer, allow it to thaw at room temperature for 15-20 minutes before serving.
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