Best Chocolate Crackle Sundae Sauce Recipes

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LEE LEE'S FAMOUS CHOCOLATE SAUCE FOR ICE CREAM



Lee Lee's Famous Chocolate Sauce for Ice Cream image

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

1/2 cup sugar
2 tablespoons cocoa
1/8 teaspoon salt
1 1/2-2 tablespoons butter
1/4 cup water (more or less, as needed to make a stirable consistency)
1/4 teaspoon vanilla extract

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

INSTANT CHOCOLATE HARD SHELL



Instant Chocolate Hard Shell image

Two ingredients and less than 5 minutes to a delicious chocolate candy shell for ice cream. After trying recipe after recipe that turned out either rock hard or thick gummy hard shells - I thought to read the ingredient list on a bottle of the store stuff and came up with this! You can use any oil that has NO flavor or has a flavor compatible with chocolate and your ice cream - canola or soybean work ok here, but the coconut oil sends the flavor over the top and makes it a tad crunchier! Drizzle on top of your favorite ice cream!

Provided by Fervent Frugal Foodie

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 6m

Yield 32

Number Of Ingredients 2

2 cups semisweet chocolate chips
⅔ cup coconut oil

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.

Nutrition Facts : Calories 89.4 calories, Carbohydrate 6.6 g, Fat 7.7 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 5.8 g, Sodium 1.2 mg, Sugar 5.7 g

CHOCOLATE AND VANILLA SUNDAES



Chocolate and Vanilla Sundaes image

Provided by Ina Garten

Categories     dessert

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
2 pints vanilla ice cream
2 pints chocolate ice cream
1/2 cup chopped salted peanuts

Steps:

  • For the chocolate sauce: Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
  • To assemble the sundaes: Place 1 scoop of vanilla ice cream and 1 scoop of chocolate ice cream in each dish and drizzle with the chocolate sauce. Sprinkle the peanuts over the top. Serve any extra sauce on the side.

CRACKLE TOP FUDGE SAUCE



Crackle Top Fudge Sauce image

Hot fudge sauce that hardens over the ice cream.

Provided by Kathy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 30m

Yield 16

Number Of Ingredients 6

1 cup confectioners' sugar
½ cup butter
½ cup heavy cream
¾ cup semi-sweet chocolate chips
4 (1 ounce) squares unsweetened chocolate, chopped
1 ½ teaspoons vanilla extract

Steps:

  • In a saucepan over medium heat, combine the confectioners' sugar, butter and heavy cream. Cook, stirring constantly, until smooth. Do not allow the mixture to boil. Remove from heat, and stir in chocolate chips and unsweetened chocolate until melted and smooth. Allow the mixture to cool slightly before using. May be kept in a covered container for a few days at room temperature, or refrigerated for up to 1 week.

Nutrition Facts : Calories 181 calories, Carbohydrate 15.1 g, Cholesterol 25.4 mg, Fat 14.5 g, Fiber 1.6 g, Protein 1.4 g, SaturatedFat 9 g, Sodium 46.3 mg, Sugar 12.1 g

CREME DE MENTHE SUNDAE WITH HOMEMADE CHOCOLATE SAUCE



Creme de Menthe Sundae with Homemade Chocolate Sauce image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

8 scoops vanilla ice cream
Homemade Chocolate Sauce, recipe follows
Creme de menthe syrup, for drizzling
1/2 cup raspberries
3 tablespoons honey
1/2 cup Dutch-process cocoa powder
Pinch kosher salt
1 teaspoon vanilla

Steps:

  • Add 2 scoops of ice cream to 4 bowls. Drizzle each with some of the Homemade Chocolate Sauce and creme de menthe syrup. Top with a few of the raspberries. Serve immediately.
  • Put 3/4 cup water and the honey in a saucepan and bring to a boil over medium heat, stirring so that the honey dissolves; remove from the heat.
  • Add the cocoa powder and salt to a heatproof bowl. Add a few tablespoons of the honey-water mixture to the cocoa powder. Whisk to create a thick but smooth liquid. Add the cocoa mixture back to the remaining honey-water mixture in the pan. Bring the whole mixture up to a simmer and let cook until slightly thickened, about 3 more minutes. Stir in the vanilla. Let cool completely, then refrigerate (the sauce thickens as it cools and chills).

SUPER-CHOCOLATE SUNDAE CAKE BAR



Super-Chocolate Sundae Cake Bar image

Death by chocolate made easy: We use a boxed cake mix and good-quality, store-bought ice cream as the base for these build-your-own sundaes. The homemade chocolate sauce is super easy to make.

Provided by Food Network Kitchen

Categories     dessert

Time 6h15m

Yield 12 to 16 servings

Number Of Ingredients 13

Cooking spray, for coating aluminum foil
1 box chocolate cake mix for two 9-inch rounds (or your favorite flavor)
1/3 cup vegetable oil
1 large egg
5 cups chocolate ice cream, softened
1 1/2 cups cold heavy cream
1 tablespoon sugar
4 ounces semisweet chocolate, broken into large chunks
3/4 cup heavy cream
1/4 cup corn syrup
3 tablespoons unsalted butter
1/8 teaspoon kosher salt
Suggested toppings: chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels

Steps:

  • For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and coat it with cooking spray.
  • Beat the cake mix, oil, egg and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth. Let stand a few minutes until no longer tacky, and then pat into the prepared pan.
  • Bake until the edges are set, the cake has deflated and the top is no longer wet and shiny, 20 to 25 minutes. Let cool completely, about 1 hour.
  • Spread the softened ice cream over the cake in an even layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
  • For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat. Whisk periodically as the mixture comes to a gentle simmer. Simmer for 5 minutes, stirring occasionally. If the sauce starts to boil, turn down the heat. Cool 15 minutes before serving. Transfer to a bowl or small pitcher.
  • Let the cake stand at room temperature for about 20 minutes before serving.
  • Whip the cream with the sugar in a chilled medium bowl with an electric mixer until stiff peaks form. Spread the whipped cream over the ice cream layer to cover.
  • Use the foil to lift the cake out of the pan and place on a serving platter. Slice and serve along with the chocolate sauce and your favorite toppings, such as chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels.

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