Ice Cream Sundae with Homemade Hot Fudge #IceCreamWeek

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Welcome to Day 6, the final day of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you all threw out the scales this week. Better not to look!

One of my favorite treats in the summer is ice cream.   I don’t often have it because of the high calorie and fat content, but we do have it for a treat occasionally.   While I like just about any topping on my ice cream, my husband is partial to hot fudge.   He loves the thick, sweet fudge on top of vanilla ice cream.

The last two weeks we’ve done a ton of traveling and while he was away for the day last week, I decided to surprise him with homemade hot fudge.   Have you ever tried to make it?   It’s super easy and so much better then the store bought stuff.   It only has a handful of ingredients and there are no artificial flavors or preservatives.

I made a batch of the hot fudge and it filled two half pint jars.    The fudge is thick and gooey.   When it’s poured on top of ice cream it firms up on top.   It’s totally delicious and I can’t believe I haven’t made it before!

To make a sundae, I placed large scoops of vanilla ice cream in bowls then slathered them in hot fudge sauce.   Using the leftover heavy cream, I made homemade whipped cream and put a large dollop on top.   Then I poured on some sprinkles and placed a cherry on top.  The perfect summer treat.

Ice Cream Sundae with Homemade Hot Fudge

 

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Ingredients

For the hot fudge:

• ½ c. heavy cream
• 3 T. butter, cut into pieces
• 1 T. corn syrup
• ⅓ c. sugar
• 2 oz. bittersweet chocolate, chopped
• 2 oz. semisweet chocolate, chopped
• 1 t. vanilla

For the Sundae:

• 1 pint vanilla ice cream
• ½ c. heavy cream
• 2 T. sugar
• 2 T. sprinkles
• 2 cherries

Instructions

1. To make the hot fudge, place the heavy cream, butter, corn syrup, and sugar in a medium saucepan. Bring to a boil over medium heat.
2. Boil for 3 minutes, stirring occasionally.
3. Remove from heat and add in the chocolate and vanilla. Stir until the chocolate has melted and the hot fudge comes together. Allow to cool for 15 minutes.
4. To make the sundaes, place big scoops of vanilla ice cream into 2 bowls.
5. Place the heavy cream and sugar in a bowl. Mix on high with a hand mixer until stiff peaks form.
6. Drizzle hot fudge over top of the vanilla ice cream, place a dollop of whipped cream on top, and top it off with a cherry. Sprinkle with sprinkles and enjoy.

Notes

Source: Hot Fudge Sauce adapted from Chocolate Moosey

3.4.3177

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing andQuarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Here’s what is up for grabs, One Winner Takes All:

1 Cuisinart Ice Cream Machine in White

One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips

One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern

One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout

One Microplane Herb and Salad Chopper

One Microplane Premium Classic Grater in White

One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife

One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer

One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb

One Copy of the Cookbook Vegan Scoop by Wheeler del Torro

One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester

One Copy of the Cookbook Eat More Dessert by Jenny Kellar

One Copy of the Cookbook The Perfect Scoop by David Lebovitz

One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel

Be sure to visit all of today’s Ice Cream Week Participants:
Oreo Ice Cream Cake by Cravings of a Lunatic

Coffee and Donut Sundae by The Girl in the Little Red Kitchen

Pinot Noir Ice Cream by The Redhead Baker

Triple Peach Ice Cream by Cookistry

Root Beer Float by My Catholic Kitchen

Black Forest Ice Cream Shots by The Life and Loves of Grumpy’s Honeybunch

Ice Cream Sundae with Homemade Hot Fudge by Hezzi-D’s Books and Cooks

Key Lime Pie Milkshake by Love and Confections

Caramel Toffee Apple Parfaits by Farm Fresh Feasts

Orange Creamsicle Float by Noshing with the Nolands

Gluten Free Baked Alaska by Gluten Free Crumbley

Toasted Almond and Cherry Ice Cream by The Messy Baker

Gluten Free Toasted Marshmallow Brownie Batter Ice Cream by Cupcakes & Kale Chips

Coconut Ice Cream Snowballs by Mother Would Know

No Churn Low Carb Zesty Citrus Ice Cream by Yours and Mine are Ours

Pina Colada Ice Cream with Dark Chocolate Magic Shell by Quarter Life (Crisis) Cuisine

We would like to thank you all our readers for joining in the indulgence this week. Ice cream is always best eaten with friends.

Kim and Susan would like to thank all the participants and sponsors for joining in the fun. It’s take a village to make this much ice cream!

See you all next year for Ice Cream Week 2015. Be sure to stay tuned for news about Cookie Week in November and Christmas Week in December. Susan and Kim are always up for fun and food. Chow!