Take Ice Cream to the Next Level with Sauces!

We’ve posted several great ice cream recipes to help us all survive the heat of summer. But we’ve decided that’s not enough. Man cannot live by ice cream alone. We need sauces too!

So here are our favorite ice cream sauces. They are all quick and easy to whip up and will compliment your homemade (or store bought, if you must) ice cream beautifully.

For more great frozen treats, check out our latest cookbook, Gourmet Ice Pops for Kids & Adults. It’s available online for only $2.99 exclusively at Amazon.

Okay, now for sauces – get out a saucepan, and let’s get to work!


Chocolate Peanut Butter Sauce

1 cup chocolate syrup

1/2 cup crunchy peanut butter

In a saucepan, mix together syrup and peanut butter. Cook, stirring, until blended. Serve warm or cool.


Chocolate Marshmallow Sauce

1 1/4 cups brown sugar

1/2 cup milk

1/2 cup cocoa

1 tablespoon butter

1/2 teaspoon vanilla

1 cup small marshmallows

In a saucepan, combine brown sugar, milk and cocoa. Cook over medium heat, stirring, until sugar melts and mixture is well blended. Remove from heat and stir in butter, vanilla and marshmallows. Serve warm or cool.


Blueberry Sauce

2 teaspoons cornstarch

1/4 cup sugar

1 1/2 teaspoons fresh lemon juice

1/8 teaspoon nutmeg, 1/4 cup water

10-ounce package frozen blueberries, thawed and undrained

In a saucepan, combine cornstarch, sugar, lemon juice, nutmeg and water. Cook, stirring, until mixture comes to a boil, then simmer for 5 minutes, stirring occasionally. Add blueberries and cook, stirring, until well combines, Serve warm or cold.


Butterscotch Sauce

3/4 cup brown sugar

1/3 cup light corn syrup

2 tablespoons butter

1/2 cup heavy cream

In a saucepan, mix brown sugar, corn sytrup and butter. Cook, stirring until well blended. Cool. Beat in 1/2 cup heavy cream.


Maple Syrup Sauce

1 1/2 cups maple syrup

1/2 cup heavy cream

Combine syrup and cream in a saucepan and cook, stirring, until well blended. Cool before serving.


For more great frozen treats, check out our latest cookbook, Gourmet Ice Pops for Kids & Adults. It’s available online for only $2.99 exclusively at Amazon.

There are few treats more satisfying than a frozen popsicle on a sunny day. But why eat the boring same-old pops from the grocery store? They tend to be filled with sugar, corn syrup, and chemicals.

Making your own ice pops is quick and easy and it opens the doors to a world of great flavors. When making pops yourself, you can be sure to only include healthy ingredients or adjust recipes to include your kids’ favorite foods or to eliminate an ingredient your kids just won’t eat.

Although they are a dessert item, by creating pops make from fresh fruits, fruit juices, yogurts and natural sweeteners like honey, you can indulge in delicious treats that are still very healthy!

Ice Pops can be decadent and heavy, but many of the recipes included here are light and healthy. Starting with juices or teas, many of these delicious pops are low calorie and low fat or even no fat! (Don’t worry, we’ve included plenty of naughty Pops as well.)

This book is full of recipes and ideas for delicious, gourmet ice pops, divided into 3 sections — kids favorites, gourmet flavors, and adults only (recipes with alcoholic ingredients). Skim through the Table of Contents and you’re sure to find your new favorite!

Gourmet Ice Pops includes more than 50 delicious recipes with tips and notes to help you create your own variations! Includes color photos and illustrations to make the book more entertaining plus a hyperlinked table of contents for ease of use.


July 4th Celebrations Deserve Great Ice Cream

When I think of July 4th and food, the first items that come to mind are corn on the cob, watermelon, and ice cream!! The corn on the cob and watermelon pretty much take care of themselves, but not the ice cream. So many choices, so many flavors!

I think I made a great find at a garage sale when I purchased the Complete Book of Homemade Ice Cream for a quarter! It also includes Milk Sherbet and Sherbet recipes. This book dates from 1973 and boasts 300 recipes!

With the 4th right around the corner, I thought I’d share a few recipes from this book that look the tastiest!

First, a few ice cream making tips from Carol Anderson, the author of the Ice Cream book.

  • If no cooking is required, often the ingredients can be combined right in the freezer can, which means fewer dishes to wash.
  • If ice cream is to be hand-stirred during freezing, or if it is to be removed from one container to another, use a wooden spoon to prevent transfer of heat to the mix.
  • Always allow space in the freezer can for expansion of the ice cream when it freezes. Approximately 1/3 of the can is needed for the swell.
  • Cool the mix to room temperature or slightly lower before freezing. Churn-freezing a warm mix may cause a buttery texture due to the increased freezing period.
  • Rock salt can be saved for later use by pouring the used ice and salt mixture into a burlap sack. The the ice melt to leave the salt.
  • Lightly whipping ingredients such as egg whites or cream before adding them to the mix makes a creamier frozen product.
  • Chill serving dishes for 5 minutes in the freezer if the frozen dessert is not too firm.
  • To decorate ice cream, work on a cookie sheet over a pan of ice.

Okay, ready to make some ice cream? Try these recipes on for size.

World-Famous Philadelphia Vanilla

6 cups light cream

1 1/4 cups granulated sugar

2 vanilla beans (3-inch size), split

1/8 teaspoon salt

In top of a double boiler, combine 3 cups cream, sugar, vanilla beans, and salt. Cook, stirring constantly, for 10 minutes. Remove beanpods, scraping pulp and seeds into the cream. Cool.

Add remaining 3 cups cream to the cooled mixture and mix well. Churn freeze. Makes 1/2 gallon.

Anderson notes that this is a key recipe, so cooks can use their own imagination to add fruits, nuts or flavorings to the vanilla to create many other great ice cream treats.

Banana Marshmallow Ice Cream

Anderson marked this one as a favorite of hers. It is certainly unusual.

1 cup milk

30 marshmallows

3/4 cup granulated sugar

3 cups sliced bananas (about 4 bananas)

1 teaspoon fresh lemon juice

3 1/2 cups heavy cream

In an electric blender, combine milk, marshmallows, sugar, sliced bananas, and lemon juice. Blend on high speed.

Whip heavy cream and then stir into blended banana mixture. Still-freeze. Makes 1/2 gallon.

Anderson notes that still-freezing is just what it sounds like. You make the ice cream mix, put it in a container, and freeze it in the freezer. No churning required. You can churn ice creams mixes that are made for still-freezing, but don’t still-freeze a mix that was created for churning. The still-freeze mixes have a lot more air whipped into them.

Blueberry Ice Cream

2 pints fresh blueberries

1 cup granulated sugar

1/8 teaspoon salt

2 cups heavy cream, lightly whipped

1 cup evaporated milk

Mash berries and cook with sugar over medium heat, stirring constantly, for 5 minutes.

Press berries through a sieve. Cool.

Add salt, lightly whipped heavy cream and evaporated milk to the berries.

Churn freeze. Makes 1/2 gallon.

For more great freezable flavors, try Gourmet Ice Pops for Kids and Adults. It’s full of great flavors, from kids’ favorites, to more sophisticated flavors, to naughty but delicious alcohol-infused party pops. Available exclusively through Amazon. On sale for the 4th at 99 cents. Now that’s a great party waiting to happen!

Here’s the link: http://www.amazon.com/Gourmet-Pops-Kids-Adults-ebook/dp/B007SPP0I2/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1341240133&sr=1-1&keywords=gourmet+ice+pops+for+kids+and+adults