HOME > Chowhound > General Topics >


Ice Cream Toppings At Home

For a long time, I have been simply squirting Hershey's syrup on my ice cream. I am now looking for something with more (real) chocolate flavor.

Any recommendations for that as well as a caramel topping?

  1. Click to Upload a photo (10 MB limit)
    1. I would melt some dark chocolate and add a little bit of liqueur - my personal choice being Cointreau, but of course the sky is the limit in terms of the flavour you want.

      For THE most amazing ice cream topping EVER (and if you don't mind the little bit of extra time it takes) put 175ml double cream, 100gm dark chocolate, 3 tablespoons golden syrup (or use whatever type molasses you can get), and 100gm of chunky peanut butter in a saucepan over a gentle heat and stir until all combined. Pour over ice cream and transport self to heaven :)

      1 Reply
      1. re: TheHuntress

        I am going to make this!!! I will probably use corn syrup instead of golden syrup, though.

      2. Love homemade caramel, fudge, and chocolate sauce! not to mention fresh whipped cream (only slightly sweetened). here are some recipes:
        chocolate syrup: http://allrecipes.com/Recipe/Chocolat...

        ganache- you can warm it up and it tastes like fudge sauce! http://allrecipes.com/Recipe/Chocolat...

        caramel: http://allrecipes.com/Recipe/Dessertl...

        just whip whipping cream with some granulated sugar until it is the consistency/sweetness you like. also, you could reduce down some 100% fruit preserves or jelly and use that as a sauce as well! hope this helps!

        1. i know you asked for chocolate or caramel suggestions, but IMHO, it's hard to beat melted salty PB drizzled over vanilla ice cream.

          4 Replies
          1. re: goodhealthgourmet

            I was actually trying to figure out how I could make a Nutella topping as well...

            1. re: Philly Ray

              just whisk in a little milk or cream, and heat until it melts. you can either nuke it or do it on the stove top.

              1. re: Philly Ray

                Have made nutella myself twice with different recipes, bought two very expensive 'artisanal' Italian nocia cioccolato, and even tried Pain Quotidian's version. IMHO Nutella has it right, use it, needs no help.

              2. It's neither chocolate nor caramel, but one of my FAVORITE ice cream toppings is Borden's NONESUCH Mincemeat. Most of the year I eat it on plain vanilla, but around the holidays it goes on eggnog ice cream. It is so good it will curl your toes and roll back your eyes! Love it!

                1. Make your own caramel sauce....really easy...water, sugar, cream, corn syrup, and about 20 mins of your time. Believe me, you'll never buy store-bought again

                  1. I like to make a caramel sauce and top it with sea salt.

                    1. Barq's Root Beer ~~ Careful not to get to much or you will wind up with a Root Beer Float...and that would just be terrible....:))

                      1. Here are two recipes from my "to try" file. I wanted to make homemade Irish cream and didn't want to use the Hershey's syrup most recipes called for--the first one sounds especially excellent to me!



                        3 Replies
                        1. re: kattyeyes

                          To me, the problem with Hershey's syrup is that I think the chocolate has been "bred out" of it. I seem to remember that the label used to say "Hershey's Chocolate Syrup". It now says, "Hershey's Syrup" and under that it says, "Chocolate Flavor".

                          I'm guessing that there is so little chocolate used in it now that they can't call it chocolate syrup anymore.

                          1. re: Philly Ray

                            Have you tried the Hershy's in the can?? ..Slightly different than the squeeze bottle.

                            1. re: Philly Ray

                              Good point--you're probably onto something re the syrup. When I was a kiddo, Hershey's in the can (as Uncle Bob mentions) was fine with me, but I really, really want to try that first recipe above. Anything Valrhona-based has gotta be something special. It's my chocolate of choice in the kitchen these days.

                          2. Mexican cajeta available in most spanish markets, also use as a filling for sweet crepes with chopped walnuts.

                            1. Bosco is what Hershey's wishes it could be:

                              They make a caramel syrup as well.

                              1. Not ice cream and not chocolate but.... :)

                                Lately we've been having some TJs 2% Greek yogurt with some of their triple ginger cookies crumbled up and put on top. We find it quite addictive.

                                1. Homemade browned butterscotch sauce with fleur de sel.

                                  Wild spring strawberries with aceto balsamico tradizionale de Modena is divinely decadent.

                                  3 Replies
                                  1. re: chefathome

                                    Oh, that reminds me. A few months ago we were served vanilla ice cream with a little salt and olive oil on it. Perfect end to a meal. I have some Meyer lemon oo that I meant to try that with.

                                    1. re: c oliver

                                      Oh, lovely! I haven't tried it with Meyer lemon oo yet but now I really want to.

                                      1. re: chefathome


                                        Here's where I got it and regular evoo and several vinegars :) Great products. And wine also.

                                  2. Balsamic Chocolate Sauce w/ a Fleur de Sel Sprinkle to finish
                                    Method 1
                                    Reduce a cup of balsamic to about 1/4 cup on the stovetop, stir in 2 oz or so of bittersweet chocolate and vanilla to taste and a pinch of salt.
                                    Method 2
                                    Reduce 2 cups of balsamic to one on the stovetop, in a separate pot, mix 1 cup water, 1/ cup sugar, and a pinch of salt. bring to a boil and stir in about 2/3 cup dutch process cocoa powder and vanilla to taste. combine chocolate with vinegar and serve.
                                    **also good if you serve it over vanilla ice cream and some berries or fruit macerated with a little sugar.

                                    alternately, you can just do a balsamic reduction and macerate some strawberries with sugar and black pepper, and serve the whole thing over ice cream.

                                    1. The Chocolate Gloss recipe out of Better Homes and Gardens cookbook (the red plaid one).