Who doesn’t love ice cream sundaes as an occasional treat? At our house we have the hot fudge lovers and the butterscotch/caramel enthusiasts, so I thought we’d put them side by side today. If you’re limiting sugar or dairy, you could try experimenting with using xylitol, soy milk, and coconut butter for the sauces, alongside your favorite non-dairy ice cream.
Ingredients
2 1/2 cups of ice cream (1/2 cup per person)
Hot fudge sauce:
1 cup whipping cream
2 tbsp butter
1⁄4 cup brown sugar
1/3 cup sugar
1/4 cup chocolate chips
1/2 cup cocoa
1⁄2 tsp vanilla extract
Butterscotch sauce:
4 tbsp butter
1/2 cup packed brown sugar
1/2 cup whipping cream
1 tsp vanilla extract
Directions
For the hot fudge sauce: in a medium pot, combine cream, butter, brown and white sugar. Over medium heat, bring to a simmer and let it go for 45 seconds. Add chocolate chips, and stir to dissolve. Remove from heat, add cocoa, and whisk until there are no more lumps, then return the pot to low heat. Simmer the sauce until it’s glossy, whisking constantly for 20 seconds. Remove from heat, stir in vanilla. Serve warm.
For the butterscotch sauce: in a medium pot, melt the butter over medium heat. Add the brown sugar and heavy cream, stir the mixture until well blended. Bring to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes. Do not overboil or it will get too sticky. Remove the pot from the heat and stir in the vanilla extract. Serve warm.
Scoop the ice cream into a bowl and top with whichever sauce you like (or both!) Bonus points for sprinkles, bananas, slivered almonds, or other improvised toppings too.
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