Ice Cream Sundae Toppings
A bowl or cone of vanilla is perfect all by itself, but try adding one or more of these made-from-scratch sauces for a crowning touch. For an easy homemade vanilla ice cream recipe from NOMS Ice Cream in Corinth, check out Invitation's recipes.
Recipes by Kimme Hargrove
3-4 cups fresh strawberries, trimmed and finely chopped
1/3 cup sugar
Juice of ½ a lemon (about 1 tablespoon)
1 teaspoon vanilla extract
Place strawberries, sugar and lemon in a small saucepan and bring to a low boil over medium-high heat until strawberries begin to break down (about 10-15 minutes). Stir frequently. The sauce will begin to thicken. Remove from the heat and stir in the vanilla. Cool to room temperature before serving.
Hot Fudge Sauce
2 cups sugar
2 cups whipping cream
2 cups cocoa powder
2 sticks butter
In a small saucepan, combine all ingredients and heat over medium-low until combined, stirring throughout the cooking process.
Let cool to thicken. Store in the refrigerator. When ready to serve, reheat in 20-second increments in the microwave, or reheat in a saucepan over low heat on the stove.
Peanut Butter Sauce
1 cup light brown sugar
½ cup light corn syrup
3 tablespoons butter
¼ teaspoon salt
1 cup smooth peanut butter
½ cup evaporated milk
In a small saucepan, combine brown sugar, corn syrup, butter and salt. Gently swirl the ingredients to mix and heat until just boiling. Stir in peanut butter until combined, then stir in evaporated milk until combined and remove from heat. Best served slightly warmed.
Sauces can be stored in the refrigerator for up to 3 weeks.