Ice Cream Chocolate Fudge Sauce

Recipe & Image taken from http://www.bakeatmidnite.com

2/3 cup heavy cream

1/2 cup light corn syrup

1/3 cup dark brown sugar

1/4 cup dutch-process cocoa

1/4 tsp salt

6 oz dark/semisweet/bittersweet chocolate, chopped finely and divided

2 tbs unsalted butter

1 tsp vanilla

Place cream, corn syrup, cocoa, sugar, salt and 3 oz of the chopped chocolate in a small (1-1.5 qt) saucepan.  

Bring to boil over medium heat, stirring occasionally.  Reduce heat to low and keep it on a slow boil for 5 minutes, stirring every now and then.  Remove from heat.

Add the rest of the chocolate, the butter and the vanilla and stir until chocolate and butter are melted and sauce is smooth.

Cool to warm and serve over ice cream,  cake, etc.  May be stored in a tightly covered container in the refrigerator and warmed when needed.

Makes about 2 cups.

Cherry & Chocolate covered Ice Cream

Recipe & Image taken from http://www.pinkpistachio.com

1 square carton of organic cherry ice-cream

fresh cherries (for garnish)

1/2 cup + (more for garnish) chocolate chips

cooled ganache

1/2 cup whipping cream

On a serving platter, turn ice-cream carton upside down and remove the

cardboard by cutting off the sides. return to freezer to set.

In the meantime combine 1/2 cup chocolate chips and 1/2 cup whipping cream in a

microwavable safe bowl. Microwave in 15 second increments, then stir,

repeat until smooth. Don't overcook or chocolate will burn and become

lumpy.

Let ganache cool until no longer warm to the touch. remove icecream from freezer and drizzle chocolate over the entire top surface (allowing it to run down the sides). top with fresh cherries and chocolate chips.

Return to the freezer to let chocolate set up (~30 minutes). slice and

serve with additional chocolate sauce and garnishes if needed.

Orange creamsicles

Recipe & Image taken from http://www.realhousemoms.com

4 cups low fat honey graham cracker crumbs (or to save time, you can buy the pre made graham cracker crumbs)

¾ cup sugar

1 cup butter, melted

3-1/2 quarts vanilla ice cream, softened (I use Dreyer’s Slow Churned Classic Vanilla-it has ½ the fat and ⅓ fewer calories than regular ice cream)

2 cans (12 ounces each) frozen orange juice concentrate, thawed

In a bowl, combine cracker crumbs and sugar, and stir in butter

Set aside 2 cups for topping

Press remaining crumb mixture into two greased 9×13 pans

Cover and freeze for at least 10 minutes

In a large bowl, combine ice cream and orange juice concentrate until smooth

Spoon over crusts

Freeze for 10 minutes or until partially firm

Sprinkle with reserved crumb mixture and gently press down

Cover and freeze

Remove from the freezer 15 minutes before serving

Cookie Dough Eggroll

Recipe & Image taken from http://penniesonaplatter.com

1/2 cup butter, melted

1/2 cup brown sugar

1/4 cup sugar

1 cup flour

1/2 teaspoon salt

1 teaspoon vanilla extract

3/4 cup chocolate chips

6 eggroll wrappers

vegetable oil

vanilla ice cream

caramel and hot fudge ice cream toppings

In a large mixing bowl, cream together the butter and sugars. Add the flour, salt and vanilla. Mix until fully combined, then stir in the chocolate chips.

Position the eggroll wrappers on a flat, clean surface. Place a handful of the cookie dough in the center of each wrapper. Roll one corner up over the dough, then fold up the side corners before rolling the rest of the way. Brush the last corner with water to seal it.

Heat about a 1/2-inch of vegetable oil in a large deep skillet. When hot, flash fry each eggroll, one or two at a time. Using tongs, turn the eggrolls so each side cooks for about 10 seconds. Drain on a paper towel. Repeat with remaining rolls.

Serve immediately on individual plates with vanilla ice cream topped with caramel and hot fudge sauces.