50 Ice Cream Topping Recipes

1. Hot Salted Chocolate Caramel Sauce. In a medium saucepan over medium heat, combine 3/4 cup heavy cream and sugar with 4 tablespoons butter; whisk until the sugar dissolves. Stir in 3/4 cup dark chocolate chips until smooth. Remove from heat and stir in 1 1/2 teaspoons flaky salt and 1 teaspoon vanilla extract. Sprinkle with salt, if desired.

2. Chocolate sauce with raspberries. Make the chocolate caramel sauce (No. 1) without adding salt; stir in 2 tablespoons raspberry jam and 1 teaspoon raspberry extract.

3. Classic hot chocolate caramel sauce. In a saucepan over medium heat, combine 1 cup each heavy cream and sugar with 4 tablespoons butter; whisk until the sugar dissolves. Stir in 1/2 cup cocoa powder and 1/4 cup dark chocolate chips until smooth. Stir in 2 teaspoons vanilla and a pinch of salt.

4. Chocolate sauce with orange. Make classic chocolate caramel sauce (No. 3); stir in 1 teaspoon each of orange extract and grated orange zest along with the vanilla.

5. Chocolate-caramel sauce with olive oil. Combine 110g chopped dark chocolate, 1/4 cup each olive oil and heavy cream, 2 tablespoons light corn syrup, and a pinch of salt in a heatproof bowl set over a saucepan of simmering water. Cook, stirring, for 2 minutes until smooth.

6. Chocolate glaze. Combine 2 1/2 cups chocolate chips and 1/4 cup coconut oil in a heatproof bowl set over a saucepan of simmering water. Cook, stirring, until the chocolate is melted, 4 to 5 minutes; cool slightly to thicken.

7. White chocolate glaze. Make the frosting (No. 6), using 8 ounces (230 g) of chopped white chocolate instead of granules; use only 3 tablespoons of coconut oil. When the chocolate is melted, stir in 1/2 teaspoon vanilla and 1/8 teaspoon butter extract, then 1 tablespoon of crushed rainbow sprinkles.


8. Peanut butter glaze. Make the glaze (No. 6), using 1 cup each peanut butter and peanut butter chips and 1 tablespoon sugar instead of chocolate chips.


9. Peanut butter pretzel brittle. In a medium saucepan over medium heat, combine 1 1/2 cups sugar, 1/3 cup water, 1/4 cup light corn syrup, and 6 tablespoons butter; cook, stirring occasionally, until a candy thermometer registers 150°C. Stir in 3/4 cup mini pretzels and 1/3 cup salted peanuts. Spread on a baking sheet lined with nonstick foil; cool and cut into pieces.

10. Roasted roast with sesame seeds. In a small saucepan over medium heat, combine 1/2 cup sugar and 1 tablespoon water; cook, stirring occasionally, until amber-colored, 6-8 minutes. Remove from heat, stir in 1/4 cup toasted sesame seeds and a pinch of salt, then 1/4 teaspoon baking soda. Spread in a thin layer on a parchment-lined baking sheet; cool and break into pieces.

11. Nuts in maple syrup. In a medium saucepan over medium-high heat, combine 1/2 cup light corn syrup, 1/2 cup maple syrup, and 2 tablespoons butter. Bring to a boil, stirring, then remove from heat and stir in 1 cup chopped pecans, 1 cup chopped walnuts, and 1 teaspoon vanilla.

12. Coffee and coconut assortment. Combine 1/4 cup each chopped coconut flakes, white chocolate chips, chocolate-covered coffee beans, and toasted hazelnuts.

13. Tropical assortment. Combine 1/4 cup each chopped cashews, macadamia nuts, dried pineapple, and coconut flakes.

14. Dried bananas with peanuts. Stir together 1/3 cup each raisins, sliced ​​dried bananas, and honey-roasted peanuts with 1/4 teaspoon flaky salt.

15. Candied pistachios with rose. Whisk 1 egg white with 2 teaspoons rose water and 1/4 teaspoon salt until foamy. Stir in 1 1/2 cups roasted pistachios, 1/2 cup sugar, and 1/3 cup crushed dried rose petals. Spread on a baking sheet. Bake for 45 minutes at 120°C (250°F), stirring every 15 minutes, until dry.

16. Pie Dough Chips. Brush 1 circle of prepared pie dough with beaten egg; sprinkle with turbinado sugar and 1 teaspoon cinnamon. Cut into 2.5 x 1.3 cm strips using a fluted cookie cutter. Bake on a parchment-lined baking sheet at 425°F (220°C) until golden brown, 10-12 minutes.

17. "Apple Pie". In a medium saucepan over medium heat, combine 3 Golden Delicious apples (peeled and diced into 1-inch cubes), 1/2 cup apple juice, 1/3 cup sugar, 3 tablespoons butter, 1 teaspoon lemon juice, 1/2 teaspoon cinnamon, and 2 pinches salt; simmer until soft and syrupy, 8 to 10 minutes.

18. "Blueberry Pie" In a saucepan over medium heat, combine 2 cups blueberries, 1/3 cup sugar, and 1 tablespoon lemon juice; simmer until thickened, 12 to 15 minutes.

19. Blackberry sauce with ancho chili. In a medium saucepan over medium heat, combine 2 cups blackberries, 1/4 cup sugar, 1 tablespoon lime juice, and 1 1/2 teaspoons ancho chili powder; simmer, stirring occasionally, until thickened, 12 to 15 minutes.

20. Passion fruit sauce. In a medium saucepan over medium heat, bring thawed passion fruit pulp from a 14-ounce package, the pulp and seeds of 2 fresh passion fruits, and 1.25 cups sugar to a gentle simmer. Whisk together 2 tablespoons each of cornstarch and water, then stir into the fruit mixture and cook until thickened, 2 minutes. Remove from heat; stir in 1 tablespoon of butter.

21. Peach compote with basil. In a saucepan over medium heat, combine 1/2 cup sugar, 1/4 cup water, and fresh basil; simmer until the sugar dissolves. Let cool; strain. Return the syrup to the saucepan and add 5 peaches (peeled and cut into 1/2-inch-thick slices); simmer for 15 minutes, until the peaches flake easily.


22. Spicy compote with pineapple. In a saucepan over medium heat, combine 2 cups chopped pineapple, 2 tablespoons each granulated sugar, light brown sugar, and lemon juice, 1/4 teaspoon each cinnamon and grated nutmeg; simmer until softened and syrupy, 7-10 minutes.


23. Raspberry-vanilla sauce. In a saucepan over medium heat, combine 12 oz (340 g) raspberries, 1/2 cup (1/2 cup) sugar, 1 tbsp (1/2 cup) water, and 1 tsp (1/2 teaspoon) vanilla extract; simmer for 15-20 minutes, until the berries break apart easily and the mixture has thickened slightly. Strain.

24. Strawberries with cardamom. Combine 2 cups sliced ​​strawberries, 2 tablespoons each sugar and lemon juice, and 1/4 teaspoon ground cardamom. Let sit until the strawberries release their juices, about 30 minutes.

25. Cherry-wine sauce. In a saucepan over medium-high heat, combine cherries from a 1-quart jar (including the liquid), 1/4 cup each sugar and dry red wine, and 2 wide strips of lemon zest; simmer, mashing the cherries, for 15 to 20 minutes, until the liquid has evaporated by 3/4.

26. Cherries in balsamic vinegar. Combine 2 cups of halved, pitted cherries, 2 tablespoons each of sugar and white balsamic vinegar, and a pinch of coarsely ground pepper. Let sit until the juices release, about 30 minutes.

27. Plum with ginger. Combine 450 g of chopped plums, 1 tbsp each of sugar, lemon juice, and honey, and 1 tsp of grated ginger. Let sit until the plums release their juices, about 30 minutes.

28. Prunes in cognac. Combine 2 cups pitted prunes, 2/3 cup cognac, 1/2 cup each sugar and water in a saucepan; bring to a gentle simmer and cook until syrupy, 5-7 minutes.

29. Butterscotch sauce. In a saucepan over medium heat, cook 4 oz (110 g) butter and 1 1/2 cups (1/2 cups) dark brown sugar, stirring until the sugar dissolves. Reduce heat to medium-low. Add 1 cup (1/2 cup) heavy cream and cook, stirring, until thickened and amber-colored, 8-12 minutes. Remove from heat and stir in 1 tablespoon (1/2 cup) vanilla, scotch pods (optional), and 1/2 teaspoon (1/2 teaspoon) salt.

30. Hot creamy rum sauce. In a saucepan over medium heat, cook 1 can (400 g) of condensed milk, 1/4 cup of heavy cream, and 1 cup of dark brown sugar, whisking until the sugar dissolves, about 8 minutes. Remove from heat and whisk in 4 tablespoons each of butter and dark rum, 1 teaspoon of vanilla, and a pinch of salt.

31. Salted caramel sauce. In a saucepan over medium heat, combine 1 cup sugar with 1/4 cup water; simmer gently, swirling the saucepan, until dark amber, 10-12 minutes. Slowly whisk in 3/4 cup heavy cream, 2 tablespoons butter, and 1 teaspoon flaky salt.

32. Coffee-caramel sauce. Whisk 2 tablespoons of hot water with 2 teaspoons of instant coffee. Prepare caramel sauce (No. 31) by stirring in the coffee mixture along with the cream; do not add salt.

33. Caramel sauce with almonds and bourbon. Make caramel sauce (No. 31): remove from heat and whisk in 1/4 cup bourbon; omit salt. Cook for 1 minute; stir in 3/4 cup smoked almonds.


34. Caramel sauce with coconut and lime. Make Caramel Sauce (No. 31) using 1/4 cup heavy cream with 1/4 cup unsweetened coconut cream (140g); stir in 1 teaspoon lime juice and a pinch of salt.

35. Whipped coconut cream. Refrigerate two 140g (5 oz) cans of unsweetened coconut cream for 2 hours. Spoon out the heavy cream, reserving the liquid in the can; beat with a mixer on medium speed for 1 minute until creamy. Add 1/2 cup of powdered sugar; beat on medium-high speed until medium peaks form.

36. Whipped cream with lime. Whisk 1 can (400g) of evaporated milk with 3 tbsp of lime juice and the zest of 2 limes. Whip 1 cup of cold heavy cream with 1/4 cup of powdered sugar until medium peaks form. Add the evaporated milk mixture and whisk to combine. Stir in 3 chopped graham crackers.

37. Whipped cream with maple syrup. Whip 1 cup cold heavy cream, 3 tablespoons each powdered sugar and maple syrup until medium peaks form. Add 1 teaspoon each maple and vanilla extracts and whisk until combined. Sprinkle with chopped candied walnuts.

38. Whipped cream with molasses. Whip 1 cup cold heavy cream with 1/4 cup light brown sugar until soft peaks form. Add 2 tablespoons molasses and 1/2 teaspoon vanilla and continue whipping until medium peaks form.

39. S'mores Whipped Cream. Broil 2 cups of mini marshmallows in the oven on a foil-lined baking sheet over high heat for 30-60 seconds, until golden brown. Cool slightly. Whip 1 cup of cold heavy cream with the marshmallows and 2 tablespoons of powdered sugar until medium peaks form. Sprinkle with chopped milk chocolate and crushed graham crackers.

40. Whipped cream with Mexican hot chocolate. Whisk together 2 tablespoons each of sweetened cocoa powder and boiling water until the cocoa is dissolved; let cool. Whip 1 cup cold heavy cream with the cocoa mixture, 1/4 teaspoon cinnamon, a pinch of cayenne pepper, and a couple of drops of almond extract until medium peaks form.

41. Whipped cream with cookies. Whip 1 cup cold heavy cream with 5 crushed chocolate sandwich cookies and 2 tablespoons powdered sugar until medium peaks form. Top with more crushed cookies.

42. Whipped cream "Tiramisu". Whip 1 cup cold heavy cream, 1/2 cup each powdered sugar and mascarpone, 1 tablespoon Marsala wine, 1 teaspoon each instant coffee, vanilla extract, and coffee extract until medium peaks form. Fold in 1/4 cup chopped chocolate-covered coffee beans and dust with cocoa powder.


43. Raspberry whipped cream. In a food processor, thoroughly puree 1/2 cup freeze-dried raspberries with 1/4 cup powdered sugar. Whip 1 cup cold heavy cream with the raspberry mixture until medium peaks form.

44. Rice grillage. In a saucepan, bring 3 tablespoons light corn syrup and 1/2 cup light brown sugar to a boil. Slowly whisk in 4 tablespoons cold butter (cut into pieces). Remove from heat and stir in 1/2 teaspoon baking powder and 1/4 teaspoon cinnamon. Drizzle this mixture over 2 cups rice cereal, tossing to coat. Spread on a parchment-lined baking sheet and bake for 10-12 minutes at 350°F (180°C) until crisp. Cool. Break into pieces.

45. Rocky Road Grillage. Make the chocolate brownie (No. 44) using chocolate rice cereal; before baking, stir in 1/2 cup chopped roasted almonds. While still warm, top the brownie with 1 1/2 cups mini marshmallows.

46. ​​Halva with cocoa and sesame. Combine 1 cup crumbled halva, 3 tablespoons each cocoa nibs and sprinkles, and 2 tablespoons toasted sesame seeds.

47. Coconut chips with strawberries. Combine 1 cup unsweetened coconut chips, 2 tablespoons each sugar, and vegetable oil. Spread on a parchment-lined baking sheet and bake for 12-15 minutes at 180°C until golden brown. Toss the still-warm mixture with 2 tablespoons crushed freeze-dried strawberries.


48. Waffle cones. Combine 8 waffle cones, broken into large pieces, with 3 tablespoons each of melted butter and sugar and 1 tablespoon of chocolate malt powder. Spread on a baking sheet and bake for 10-15 minutes at 180°C, stirring every 5 minutes, until dry.


49. "Brownie". In a food processor, pulse 1 cup almond flour, 1/2 cup light brown sugar, 4 tablespoons butter, 2 tablespoons each alkalized cocoa powder and chocolate syrup, and 1 tablespoon milk until creamy and smooth. Spread into a 6x9-inch rectangle on a foil-lined baking sheet. Sprinkle with mini chocolate chips. Freeze for 1 hour until firm. Cut into small squares.

50. Chocolate chip cookies. Beat 4 tablespoons softened butter, 1/2 cup superfine sugar, 2 tablespoons each dark brown sugar and vegetable oil with a mixer on medium-high speed until creamy, 2-4 minutes. Add 1/2 teaspoon each water and vanilla and beat until smooth. Beat in 1 egg. Add 3/4 cup flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt and beat on low speed. Stir in 3/4 cup chocolate chips. Spread in a 1/4-inch thick layer on a greased baking sheet. Bake at 350°F (180°C) until golden brown, 20-25 minutes. Cool. Break into small pieces.