Ice cream, you scream

You don't have to be a kid to enjoy a delicious scoop of ice cream. Try these topping recipes to add some kick to your cone.

By GOURMETKOSHERCOOKING.COM
August 6, 2012 14:03
2 minute read.
Ice cream

Ice cream topping. (photo credit: Courtesy)

Summer is definitely the time for ice cream. Many of us don’t have the time or the equipment to make our own – and with so many good brands on the market, why bother? But here are some terrific sauces to liven up even the blandest vanilla. You can serve these over dairy or parve ice cream.

Strawberry rhubarb sauce

½ cup sugar
1/3 cup water
1 (10-ounce) bag frozen rhubarb, defrosted
1 (10-ounce) bag frozen strawberries, defrosted
½ tablespoon lemon juice

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Stir together sugar and water in a medium saucepan over a medium heat until sugar is dissolved.  Add rhubarb. 

Bring to a boil; reduce heat and simmer for about 15 minutes, or until soft.  Add strawberries and lemon juice.  Simmer for another 15 minutes. 

Using a whisk, a potato masher or a handheld immersion blender, mash the rhubarbs and strawberries until mixture is smooth with a few chunks.  Cool and refrigerate until ready to serve.

Caramel sauce

Caramel sauce (Courtesy)

3/4 cup sugar
2 tablespoons water
1/2 cup parve whipping cream
2 tablespoons nondairy creamer
1 teaspoon vanilla extract

In a small saucepan, combine sugar and water over medium-high heat.

Cook, stirring constantly, until sugar dissolves. Bring to a boil and cook without stirring until mixture becomes a deep amber color, about 5 minutes, watching closely to prevent burning.

Slowly pour in whipping cream; whisking to combine. Remove from heat. Add the nondairy creamer and vanilla extract.

Note: To reheat caramel sauce for Shabbat, pour into Pyrex measuring cup. Gently lower cup into small pot of simmering water. 

Hot fudge sauce

Hot fudge sace (www.andreasrecipes.com)

4 ounces semisweet chocolate
3 tablespoons margarine
2/3 cup water
1/3 cup sugar
6 tablespoons corn syrup
1 tablespoon vanilla extract

In a small saucepan, melt the chocolate and margarine, stirring until smooth. 

In a separate saucepan, bring water to a boil. 

Stir chocolate mixture into water and immediately add sugar and corn syrup.  Stir constantly until mixture begins to boil; reduce heat and simmer for about 10 minutes – until thickened.  Stir in vanilla.  Best used immediately – after all, why wait?

These recipes were brought to you by www.gourmetkoshercooking.com.


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