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Color me stupid ... but has anyone ever used melted ice cream as "ice cream sauce"?

ipsedixit Oct 25, 2010 10:21 AM

Over the weekend, I made a carrot ginger ice cream that was an epic fail. Texture was like petrified wood, but it tasted awfully fine.

Would've been fine as a carrot-ginger popsicle. But as "ice cream"? Nope.

So I left a bowl out while I did other things (like posting on Chowhound) and when it turned into a big bowl of ice cream soup, I poured it over some vanilla ice cream and, lo and behold, nirvana!

Anyone else do this?

  1. Pia Oct 25, 2010 10:56 AM

    No, but great idea!
    I have heard of (but not actually used) melted ice cream as a substitute for creme anglaise and as a sauce for bread pudding.

    3 Replies
    1. re: Pia
      mamachef Oct 25, 2010 11:33 AM

      I have a friend who was out of syrup on the morning she was giving a brunch with no time do do anything but improvise: she melted a pint of raspberry sorbet, thickened it, and served it up, and we all loved it.

      1. re: mamachef
        biondanonima Oct 25, 2010 01:32 PM

        That is genius! I once glazed a ham with frozen OJ concentrate because I didn't have anything else in the house that would work - my husband and his daughters RAVED. And none of them really even like orange!

      2. re: Pia
        greygarious Oct 25, 2010 01:19 PM

        That's something I've known about, and used, for decades. I believe I got it from one of Julia Child's early TV series. More recently, I have used holiday flavored eggnog to sauce bread pudding.

        Also, when out of milk, you can use melted ice cream in basic cake recipes as long as you reduce the sugar in the recipe.

      3. chowser Oct 25, 2010 12:01 PM

        Not over ice cream but it's a food network trick as a quickie creme anglaise. Home made works great but store-bought ice cream can't have guar gum or other thickeners because it "melts" but doesn't become liquidy. I guess it makes sense since ice cream starts w/ a creme anglaise.

        1 Reply
        1. re: chowser
          TorontoJo Oct 25, 2010 12:03 PM

          Yep, I've done that with a high-quality vanilla ice cream and no one was the wiser. :)

        2. mattstolz Oct 25, 2010 01:12 PM

          not a bad idea, would just be like topping your ice cream with a nice custard i guess huh?

          1. s
            spazita Oct 25, 2010 01:40 PM

            For sure! Used to work in an Italian deli that sold gelato. I used to dish up some hazelnut gelato, then nuke some of the "devil's chocolate" flavour as a topping. NOM NOM!!

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