Homemade ice cream sauce is just about the perfect companion to a big bowl of ice cream. We get rid of some of the junky ingredients that come in the store-bought stuff and everything that’s left is just decadent goodness.
All three of these ice cream sauces requite a little bit of stove time, but nothing too crazy. Each one only takes about 15 minutes of cooking time and a bit of cooling time and you are set for amazing ice cream.
How do I store my ice cream sauce?
I like to store my sauces in a wide mouth glass mason jar. Any clean, food safe, seal-able container will work. If you aren’t going to be using up all your sauce right away, seal it up and keep it in the fridge.
When you’re ready to use, remove from the fridge and take it for a spin in the microwave for a minute to loosen it up. Especially the hot fudge sauce. It’s in the name, you want it to be a little warm 🙂
Squeeze bottles are also an option, then you get a nice drizzle rather that a gloopy spoonful on your ice cream.
How long do they last?
These sauces will last a few weeks in the fridge. Good luck getting them to last that long, they are sooo good!
Honey Peanut Butter Sauce
- 1/4 cup corn syrup
- 1 cup peanut butter creamy
- 1/4 cup honey
- 4 tablespoons butter softened
- 2 tablespoon granulated sugar
- 1 teaspoon vanilla
- Add corn syrup, honey, sugar, and butter to a heavy, medium sized saucepan.
- Heat over medium high heat, stirring until combined. Allow to cook until sugar is completely dissolved and mixture is boiling, about 5 minutes.
- Remove from heat. Add peanut butter and vanilla and stir until combined. Enjoy now or store in a jar.
- 3/4 cup granulated sugar
- 1/2 cup water
- 1/4 cup light corn syrup
- 3/4 cup heavy cream
- 1 teaspoon vanilla or 1 vanilla bean
- Add sugar, water, and corn syrup to a heavy, medium sized saucepan. Heat over medium heat, stirring until just combined. Stop stirring and allow mixture to boil.
- Cook until the mixture turns an amber color, 10-15 minutes. Watch carefully because caramel can go from lovely brown to stinky black in a heartbeat. Yeah, that happened.
- Remove from heat and add cream and vanilla (or seeds from 1 vanilla bean). Stir to combine. Be careful because the cream will be inclined to pop and splatter. Enjoy now or store in a jar in the fridge for 2-3 weeks
Hot Fudge Sauce
- 1/4 cup granulated sugar
- 2 tablespoons agave nectar
- 1 cup heavy cream
- 2 tablespoons butter softened
- 8 ounces semisweet chocolate I used 60% cacao, chopped
- Add butter, sugar, and agave to a heavy medium sized saucepan. Heat over medium heat, stirring until just combined.
- Allow to cook until sugar is dissolved and the mixture is boiling, about 5-7 minutes. Do not allow the mixture to turn brown because then you have caramel. Remove from heat.
- Add heavy cream and chopped chocolate. Swirl cream over chocolate and allow to sit undisturbed for 3-5 minutes. Stir mixture together until homogeneous. Eat over ice cream or store in jar until needed.
You might want to try making these other ice cream treats like this salted caramel coffee (like a grown-up root beer float!) or maybe a baked Alaska (cake, ice cream, meringue, fire-all the good stuff).