159 fudge ice sauce Recipes

semi-sweet chocolate chips, hard margarine or 1/4 cup butter, corn syrup, water, instant coffee granules, salt, icing sugar (confectioners ), vanilla

butter, sqs. semi-sweet baking chocolate,chopped, egg, brown sugar , packed, vanilla extract, salt, all-purpose flour, scoops vanilla ice cream, softened, garnish: chocolate sauce, warmed

chocolate wafer crumbs, sugar, butter, melted, cream cheese, softened, sugar, cornstarch, eggs, lightly beaten, sour cream, whole-berry cranberry sauce, hot fudge ice cream topping, warmed

frozen chocolate fudge layer cake, flaked coconut, sweetened condensed milk, vanilla extract, red raspberry preserves, scoops vanilla ice cream

bittersweet (not unsweetened ) or semisweet chocolate, chopped, unsweetened chocolate, chopped, water, light corn syrup, peppermint extract, bittersweet (not unsweetened ) or semisweet chocolate, chopped, unsalted butter, eggs, egg yolks, powdered sugar, all purpose flour, vanilla ice cream

unsalted butter, cubed, bittersweet chocolate, chopped, eggs, egg yolks, sugar, king arthur unbleached all-purpose flour, bittersweet chocolate, chopped, unsweetened chocolate, chopped, water, corn syrup, peppermint extract, vanilla ice cream , optional

ice-cream sandwiches , unwrapped, bananas, peeled and thinly sliced, hot-fudge sauce, maraschino cherries, drained and finely chopped, milk chocolate covered toffee bits, divided, butterscotch ice-cream topping, frozen nondairy whipped topping, thawed

chocolate syrup or chocolate fudge sauce, chunky peanut butter, marshmallows, yogurt-covered raisins, chocolate frozen yogurt or chocolate ice cream

butter, sugar, heavy cream, vanilla extract, bananas, sliced (2 cups), pepperidge farm tahiti cookies, crushed (about 1 cup), coconut, toasted, macadamia nuts, chopped, chocolate fudge ice cream , sauce

semisweet chocolate, coarsely chopped, unsweetened chocolate, coarsely chopped, half-and-half or 3 1/2 cups light cream, sugar, vanilla, vanilla ice cream

cake, almond brickle chips, divided, chopped pecans, toasted, chocolate mocha-fudge ice cream, softened, hot fudge sauce

angel food cake, non-fat vanilla frozen yogurt (or flavor of your choice), non-fat fudge sauce

semisweet chocolate morsels, butter, sambuca liqueur or 2 tbsp espresso coffee, ice cream (enough for 4 servings)

banana, peeled and cut in half lengthwise, scoops vanilla ice cream, hot fudge or chocolate sauce, bourbon, root beer, cream, for garnish, sugar, for garnish, chocolate shavings, for garnish

fudge sauce , heated in small bowl in microwave, fudge swirl ice cream, moon pies, coarsely chopped, cream

ice-cream sandwiches, caramel sauce, chopped pecans, toasted, hot fudge sauce, heated

strawberry ice cream, mint chocolate chip ice cream, vanilla ice cream, fudge brownie mix, chopped pecans, parchment paper, egg whites, room temperature (1/2 cup), salt, cream of tartar, sugar, bottled fudge sauce

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.