Best Chocolate Ice Cream Topping Recipes

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.

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.

OREO COOKIE ICE CREAM DESSERT WITH HOMEMADE CHOCOLATE TOPPING

Steps:

• Mix oreos and butter together.
• Pat into a 9 by 13 pan.
• Spread 1/2 gallon of vanilla icecream over the cookie crust.
• Freeze hard (overnight or for several hours).
• Melt the chocolate, butter, salt, evaporated milk, and sugar.
• Cook until thick.
• Drizzle over the icecream layer.
• Refreeze.

CHOCOLATE ALMOND ICE CREAM TOPPING

Steps:

• In a small saucepan, bring the water, sugar and butter to a boil. Boil for 2-3 minutes until sugar is dissolved.
• Remove from heat; add the chocolate chips and almond extract.
• Whisk until chips are melted and mixture is smooth.
• Serve warm over ice cream.
• Goes well with bananas, or toasted coconut.

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.

MAGIC SHELL CHOCOLATE ICE CREAM TOPPING (COPYCAT)

Steps:

• Melt ingredients together over low heat or in microwave on medium power in 30 second increments, stirring until melted, and pour over ice cream.

CHOCOLATE SHELL ICE CREAM TOPPING

Steps:

• 1. Melt chocolate chips and coconut oil. This can be done over a double boiler, or in a microwave, in 20 second intervals, stirring well after each time. (The more melty it gets, the more careful you want to be about not microwaving it too long. Maybe do even shorter intervals at the end. You do not want to overheat the chocolate.)
• 2. Stir in orange flavor and extracts. If the chocolate seizes (hardens/gets grainy because of any water in your extracts), add some additional melted coconut oil, until the sauce liquifies again. It seized once on me, but has not seized again after I switched to a different vanilla extract. It was simple enough to fix with melted coconut oil, the one time it seized.
• 3. Drizzle this sauce on anything (great on cake & other desserts, too!) But when drizzled over a scoop of ice-cream, it forms a delicious hard shell, that crunches, then melts in your mouth. I like to put a couple layers of ice-cream drizzled with the sauce, inside my ice-cream cone, before putting my scoops on top. The combination in the picture is rocky-road ice-cream with the sauce drizzled over & hardened on top, and then a scoop of mint chocolate chip ice-cream. The flavors are delicious together! The orange, almond & vanilla extracts keep this sauce from being boring, but it still goes so well with everything. Frontier Co-op's orange (& lemon) oil based flavors are top quality and delicious in so many things. I suggest giving them a try!

ICE CREAM PIE WITH CHOCOLATE NUT TOPPING

Steps:

• 1. Spread ice cream in crust. Freeze at least 3 hours or until firm.2. Meanwhile, in small saucepan melt margarine or butter. Add nuts. Cook and stir over medium heat about 4 minutes or until nuts are toasted. Remove from heat. Stir in chocolate morsels until melted. Stir in vanilla.3. Let pie stand at room temperature for 15 minutes before cutting. Spoon warm chocolate mixture over pieces of pie. Store pie in freezer and chocolate mixture in refrigerator.