Chocolate Syrup Ice Cream Recipes

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CHOCOLATE ICE CREAM SYRUP



Chocolate Ice Cream Syrup image

"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

6 ounces unsweetened chocolate, chopped
3 tablespoons butter, cubed
2 cups sugar
1 can (12 ounces) evaporated milk
Ice cream

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.

CHOCOLATE ICE CREAM



Chocolate Ice Cream image

Provided by Alton Brown

Categories     dessert

Time 8h18m

Yield 1 1/2 quarts

Number Of Ingredients 6

1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure vanilla extract

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 Syrup image

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

1 ½ cups water
1 ½ cups white sugar
1 cup cocoa powder
1 dash salt
1 teaspoon vanilla extract

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



Chocolate Syrup image

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

1 cup water
1/2 cup sugar
2/3 cup unsweetened cocoa powder, preferably Dutch-process
1/4 teaspoon salt
1 teaspoon vanilla

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).

CHOCOLATE SYRUP



Chocolate Syrup image

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

3/4 cup unsweetened Dutch-process cocoa powder, sifted
2 cups sugar
1/4 teaspoon coarse salt
6 ounces bittersweet chocolate, preferably 61 percent cacao, chopped
1 3/4 teaspoons pure vanilla extract

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.

EASY HOMEMADE CHOCOLATE SYRUP



Easy Homemade Chocolate Syrup image

This rich, dark chocolate syrup is better than Hershey's! With just 5 ingredients and 10 minutes, you'll have your own homemade chocolate syrup. Recipe as written makes a nice dark chocolate version; add more sugar for a sweeter sauce.

Provided by Kare for Kitchen Treaty

Categories     sauce

Time 10m

Number Of Ingredients 5

1 cup good quality unsweetened cocoa powder
1 cup granulated sugar
1 cup cold water
1/2 teaspoon kosher salt (or to taste)
1 tablespoon pure vanilla extract

Steps:

  • In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.
  • Continue boiling until mixture thickens, about 3 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool). Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired.
  • Remove from heat and stir in the vanilla. Cool. Taste again. If it's not sweet enough for you, add a bit more sugar and stir in the warm syrup until dissolved.
  • Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.

Nutrition Facts : ServingSize 2 tablespoons, Calories 126 kcal, Sugar 25 g, Sodium 149 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 31 g, Fiber 4 g, Protein 2 g

CHOCOLATE SYRUP ICE CREAM



Chocolate Syrup Ice Cream image

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

2 pints heavy cream, chilled
1/3 cup unsweetened cocoa powder
3/4 cup chocolate syrup
2 (14 ounce) cans sweetened condensed milk
1/4 teaspoon ground cinnamon

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

THE REALTOR'S EASY CHOCOLATE ICE CREAM



The Realtor's Easy Chocolate Ice Cream image

Make and share this The Realtor's Easy Chocolate Ice Cream recipe from Food.com.

Provided by Realtor by day

Categories     Frozen Desserts

Time 30m

Yield 10 1/2 cup servings, 10 serving(s)

Number Of Ingredients 5

1 cup whole milk, cold
3/4 cup sugar
2 cups heavy cream, cold
1 tablespoon vanilla extract
1/2 cup Hershey's syrup

Steps:

  • In a medium bowl, stir everything but the chocolate syrup together until the sugar is dissolved. Turn your ice cream machine on and add the milk mixture. Add chocolate syrup and freeze according to your machine's directions.

CHOCOLATE ICE CREAM TOPPING



Chocolate Ice Cream Topping image

Few desserts are as quick and delicious as an ice cream sundae. Sliced bananas, a maraschino cherry and this fast sauce makes the sundaes special.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1 cup.

Number Of Ingredients 6

1/3 cup water
1/4 cup sugar
1 tablespoon butter
3/4 cup semisweet chocolate chips
1/2 teaspoon vanilla extract
Ice cream, sliced bananas and maraschino cherries

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.

Nutrition Facts : Calories 113 calories, Fat 6g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 16mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

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