Berries Chocolate Sauce For Ice Cream Recipes

SIMPLE BERRY SAUCE

Steps:

• Place the frozen fruit and the sugar in a small saucepan. Set the heat to low, stirring occasionally, until the berries have softened. This should take between 5-10 minutes.
• Once the berries are mostly thawed, increase the heat to medium. Mash them with a potato masher and stir constantly while the liquid simmers for about 2 minutes.
• Pour the warm mixture over vanilla ice cream or let cool and then serve with the dessert of your choice. Store in the refrigerator until ready to use. Enjoy!

BERRIES WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 475 degrees. Set angel food cake slices on a baking sheet and toast in oven to make less spongy. Rinse and hull the strawberries and cut them in half (or rinse and dry the raspberries.)
• Bring sugar, rum, water and chocolate to a simmer (sauce will be thin.) Remove from heat, add butter and cream.
• Set angel food cake in center of plate; top with strawberries. Drizzle chocolate sauce over the top.

BERRIES WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 475 degrees. Set angel food cake slices on a baking sheet and toast in oven to make less spongy. Rinse and hull the strawberries and cut them in half (or rinse and dry the raspberries.)
• Bring sugar, rum, water and chocolate to a simmer (sauce will be thin.) Remove from heat, add butter and cream.
• Set angel food cake in center of plate; top with strawberries. Drizzle chocolate sauce over the top.

BERRIES & CHOCOLATE SAUCE FOR ICE CREAM

Steps:

• In a large bowl, toss berries with vodka and sugar. Refrigerate, covered, overnight., Place chocolate and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; stir with a whisk until smooth. Cool 15 minutes., Serve berry mixture over ice cream. Drizzle with chocolate sauce and sprinkle with almonds.

BERRY SAUCE

Steps:

• Pour the frozen berries into a saucepan over medium heat. Sprinkle the sugar, lemon juice, and lemon zest over the berries and stir. Cook the mixture down until it reaches a saucelike consistency. Serve drizzled over ice cream.

LEE LEE'S FAMOUS CHOCOLATE SAUCE FOR ICE CREAM

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!

RASPBERRY CHOCOLATE SAUCE

Steps:

• Melt chocolate in a saucepan over very low heat.
• Add sugar and cream, stirring to combine.
• Raise heat to medium and continue cooking the sauce until it reaches the"syrup" stage (about 5 minutes).
• Remove from heat and add butter and vanilla, stir until well mixed.
• Place raspberries in a strainer (over a bowl); using the back of a large spoon, press the berries through the strainer to remove the seeds.
• Stir the strained berries into the chocolate sauce.
• Serve over ice cream or desserts.
• The sauce will keep refrigerated for up to 1 week (make sure it is in a covered container).
• If stored in the refrigerator, allow to soften before serving.

RASPBERRY CHOCOLATE SAUCE

Steps:

• Puree raspberries in a food processor or blender. Press through a fine sieve; set aside. , In a saucepan, combine cocoa and cream. Add sugar, corn syrup, butter and raspberries; mix well. Bring to a boil over medium heat, stirring often. Boil for 8 minutes without stirring. Remove from the heat. Cool at least 15 minutes before serving. , Spoon over ice cream, pound cake or brownies. Refrigerate leftovers in a covered container for up to 1 month.

MIXED BERRY SAUCE

Steps:

• Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.
• Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.
• Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.

ICED BERRIES WITH HOT CHOCOLATE SAUCE

Steps:

• Make the sauce. Pour the cream into a small saucepan and break in the chocolate. Heat gently, stirring, until the chocolate melts into a smooth sauce. Take care not to overheat or the chocolate will seize into a hard lump. Remove from the heat and stir in the rum, if using.
• Scatter the frozen berries on 4 dessert plates or in shallow bowls. Pour the hot chocolate sauce over the fruits and serve immediately, as the fruits start to defrost.

ICED BERRIES WITH WHITE CHOCOLATE SAUCE

Steps:

• Pile the berries into pretty glasses or onto plates and freeze for 20 mins - press the fast-freeze button if you have one. The berries should become iced but not frozen solid.
• When ready, place the chocolate in a non-metallic bowl with the cream and microwave on High for 1 min. Check to see if it is soft enough to stir into a sauce, if not give it 30 secs, then stir again. Leave to cool slightly, stirring occasionally. To serve, pour the chocolate sauce over the iced berries.

CRêPES WITH ICE CREAM AND CHOCOLATE SAUCE

Steps:

• Place the eggs in a blender and pulse a few times to break them up. Add the milk, oil, flour, and salt and blend until smooth.
• Heat a small (8- or 9-inch) nonstick sauté pan over medium-high heat. Place a small amount of oil on a paper towel and rub it over the surface of the pan. Pour in 1/4 cup of the crêpe batter and quickly swirl the pan around until it covers the entire bottom of the pan. Cook for 2 minutes, or until the crêpe is set in the center. Loosen the edges with a spatula and turn the crêpe over. Cook for 1 minute, or until very lightly browned, and remove from the pan. Repeat the process with the remaining batter, oiling the pan before cooking each crêpe.
• Place the chocolate chips, cream, and sugar in a small saucepan and cook over low heat, stirring frequently, for 5 minutes, or until the chocolate is melted and the sugar is dissolved. Remove from the heat and serve warm.
• Fold the crêpes in quarters and arrange three in the center of each plate. Top with a scoop of vanilla ice cream and spoon the chocolate sauce on top.
• Food for Thought
• Okay, admittedly there is nothing low-cal about this recipe, but all is not lost. Crêpes are only about 95 calories each. So if you skip the chocolate sauce and go for fresh strawberries, you could save a lot of calories and still have a luscious dessert.