HOT FUDGE SAUCE FOR BANANA SPLIT ICE CREAM CAKE
Use this hot fudge sauce to make our Banana Split Bombe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/3 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium-high heat, combine the chocolate, butter, sugar, water, and salt. Stir continuously until melted and combined. Add the corn syrup, and bring the mixture to a boil.
- Reduce heat, and simmer on low, stirring occasionally, until thickened, about 10 minutes. Remove from heat, and cool to room temperature.
HOT FUDGE SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 2 cups
Number Of Ingredients 8
Steps:
- Combine the heavy cream, butter, brown sugar, corn syrup and salt in a saucepan. Bring to a simmer over medium heat, whisking. Add the chocolate and cocoa powder, reduce the heat to low and cook, whisking, until the chocolate is melted and the sauce is smooth, 1 to 2 minutes.
- Whisk in the vanilla. Let cool 10 minutes before serving. To store, let cool completely, then cover and refrigerate up to 2 weeks; reheat before serving.
HOT FUDGE SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 6 cups
Number Of Ingredients 4
Steps:
- Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes.
- Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.
HOT FUDGE SAUCE
This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream to create a luscious hot fudge sundae.
Categories Condiment/Spread Sauce Milk/Cream Chocolate Brunch Dessert Super Bowl Quick & Easy Vanilla Winter Birthday Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.
BANANA SPLIT ICE CREAM CAKE
Every time they visit, my children and grandkids request this fantastic frozen dessert. It takes time to assemble, but it's worth the effort when I see all those smiling faces. -Gladys M. Abee, McKee, Kentucky
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the crushed cones, walnuts and butter; press onto the bottom of a greased 9-in. springform pan. , In another small bowl, combine 3 cups yogurt, bananas and extract if desired. Spread over crust. In a small bowl, combine fudge topping and walnuts; spread over yogurt. Cover and freeze for 2 hours or until firm. , Top with remaining yogurt; spread with strawberry topping. Cover and freeze for 8 hours or overnight until firm. Garnish with whipped topping.
Nutrition Facts : Calories 619 calories, Fat 26g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 184mg sodium, Carbohydrate 86g carbohydrate (54g sugars, Fiber 2g fiber), Protein 10g protein.
RICH HOT FUDGE SAUCE
A rich hot fudge sauce that is great over ice cream, fresh strawberries, or as a cake filling when cooled.
Provided by sugarbean
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 10
Number Of Ingredients 3
Steps:
- Heat sweetened condensed milk and chocolate in a heavy saucepan over medium-low heat until chocolate is melted, stirring often, about 5 minutes. Remove from heat. Add butter and stir until melted, about 5 minutes more.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 30.9 g, Cholesterol 19.4 mg, Fat 11.1 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 6.6 g, Sodium 66.1 mg, Sugar 29.7 g
HOT FUDGE CAKE
Here's a wonderful way to top off a great meal-a rich chocolaty cake that's not overly sweet. Mom served it with a scoop of ice cream or cream poured over. I'd always have room for a serving of Hot Fudge Cake. -Vera Reid, Laramie, Wyoming
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened., Transfer to an ungreased 9-in. square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. , Bake 35-40 minutes. Serve warm. If desired, top with ice cream.
Nutrition Facts : Calories 253 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.
HOT FUDGE ICE CREAM BAR DESSERT
This is an incredibly easy rich and satisfying ice cream dessert made with ice cream sandwiches and fudge sauce. This keeps in the freezer very well and can be eaten straight from the freezer.
Provided by JONAR
Categories Desserts Frozen Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 5
Steps:
- Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
- Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.
Nutrition Facts : Calories 575.3 calories, Carbohydrate 70.7 g, Cholesterol 31.3 mg, Fat 28.1 g, Fiber 3.8 g, Protein 11.9 g, SaturatedFat 12.5 g, Sodium 257.4 mg, Sugar 47.1 g
GRILLED BANANA SPLITS WITH HOT FUDGE AND RUM CARAMEL SAUCE
Everyone loves banana splits. But, hey, when the bananas are grilled to caramelized perfection and then topped with goodies -- watch out! This recipe is from"Emeril at the Grill" by Emeril Lagasse.
Provided by Martha Stewart
Categories Holiday Planning & Ideas Labor Day
Number Of Ingredients 9
Steps:
- Preheat a grill to high, and lightly oil the grill grate.
- Place the banana halves, cut side up, on a baking sheet and drizzle the honey evenly over them. Sprinkle with the brown sugar. Place the bananas, cut side up, directly on the grill, arranging them so they are perpendicular to the grill grate. Close the grill cover and cook until the bananas are caramelized around the edges and the fruit is beginning to pull away from the peel, 3 to 5 minutes.
- Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet. Using two small forks or a long, thin spatula, carefully remove the banana halves from their skins and place 2 pieces of banana on each dessert plate. (This is a little tricky because the bananas are now very soft.) Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle with the Hot Fudge Sauce and Rum Caramel Sauce. Top with dollops of whipped cream and sprinkle with chopped peanuts. Garnish each banana split with a maraschino cherry, and serve immediately.
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BANANA SPLIT ICE CREAM CAKE - SPRINKLE BAKES
From sprinklebakes.com
Reviews 4Servings 12Cuisine AmericanCategory Dessert
- Make the ice cream layers: Line two 7 or 8-inch round baking pans with plastic wrap that overhangs all edges. Allow ice cream to soften slightly and transfer to a large bowl. Loosely fold in the cherries. Do not over-mix. Divide mixture between the two prepared pans and smooth the tops with a rubber spatula. Freeze until solid, 4 hours or overnight (recommended).
- Meanwhile, make the cake layers: Preheat the oven to 350°F. Grease three 8-inch round baking pans (or spray with flour-based baking spray).
- In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar together. Add the eggs and vanilla and beat until combined. Combine the flour, baking powder, and salt and add to the mixer bowl in three batches, alternating with the milk and beginning and ending with the flour mixture. Scrape down the bowl and beat again briefly. Divide the batter evenly into pans about 2/3 full.
- Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the middle of the cakes. Let the cakes cool slightly in the pans. Remove and let them cool completely on a wire rack. When the cakes are cool, level them using a serrated knife if needed. Wrap the cooled cakes and store in the refrigerator until the ice cream layers are frozen.
BANANA SPLIT ICE CREAM CAKE - LOVELY LITTLE KITCHEN
From lovelylittlekitchen.com
Servings 8Total Time 12 hrsEstimated Reading Time 3 minsCalories 801 per serving
- Line a large loaf pan (10.5 by 5 by 3 inches) with plastic wrap, leaving excess hanging over each side.
- Scoop vanilla ice cream into the pan, allow it to soften, and smooth it into an even layer. Freeze until firm.
- Place a layer of thinly sliced bananas on top of the vanilla ice cream layer. Spread 1/2 cup hot fudge sauce over the bananas into an even layer. Freeze until firm.
- Scoop strawberry ice cream over the hot fudge layer, allow to soften and smooth into an even layer. Freeze until firm.
CARAMELIZED BANANA SPLIT WITH ESPRESSO HOT FUDGE SAUCE …
From foodandwine.com
Servings 8Total Time 40 minsCategory Ice Cream
- Make the espresso hot fudge: In a small bowl set over a pot of boiling water, combine chocolate, heavy cream, corn syrup, and instant espresso. Cook, stirring with a rubber spatula, until smooth, 4 to 5 minutes. Keep warm.
- Make the caramelized bananas: Place bananas, cut side up, on a wire rack set on a baking sheet lined with parchment paper. Place sugar and 1/2 cup water in a small saucepan. Cook over moderate heat until mixture is amber, bubbles are thick, and a candy thermometer registers 375°F, 16 to 17 minutes. Immediately brush caramel over bananas; let stand until cooled completely and hardened, about 30 seconds.
- Make the sundaes: Place bananas, caramel side up, in serving dishes. Top evenly with ice cream, hot fudge, strawberries, peanuts, and pineapple. Serve with whipped cream.
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