Easy Hot Fudge Sauce Recipe {VIDEO}

Easy Hot Fudge Sauce Recipe {VIDEO}

Hot Fudge Sauce is one of those dreamy foods that isn’t sure whether it is a sauce or a dessert. I’ve given this dessert sauce away as a gift a handful of times recently and each recipient swooned and declared NO SHARING with family members. This Hot Fudge Sauce is the perfect easy DIY gift..

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Frozen Swiss Cake Roll Ice Cream Sandwich Cake Recipe

Frozen Swiss Cake Roll Ice Cream Sandwich Cake Recipe

I ran in my first mud race over the weekend! Have any of you ever done one of these? It was so much fun! Aside from running straight up ski hills, that is. Those parts were definitely not fun. The balance beam was my most challenging obstacle. My mind almost got the best of me, but my awesome teammates cheered my wobbly legs to the end without falling off.

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Egg Nog Nutella Ice Cream Recipe

Egg Nog Nutella Ice Cream Recipe

I admit to not being a huge lover of egg nog. My husband thinks I'm crazy, but he doesn't like mushrooms so the feelings are mutual. I discovered this week, however, that egg nog ice cream? Love! I am so glad I tried this. It is one of the tastiest ice cream flavors I have ever eaten. That is saying a lot, considering the ice cream "problem" I had during my last pregnancy. 

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Pecan Ice Cream Balls with Homemade Chocolate Fudge Sauce

A delicious summer treat that you shouldn’t limit yourself to just one season for! Ice Cream scooped into balls and rolled in chopped pecans to make them a fun dessert. Top with lots of gooey homemade chocolate fudge sauce. No one will be disappointed with this tasty treat!

The crisp fall weather we are experiencing has been one of the factors that has completely transformed my mood. In all honesty, I hated this summer. It was oppressive on so many levels. I will not look back upon it with much fondness, aside from the times that involved spending time with my boys. It feels incredible to be genuinely enjoying life again. Doing more than the bare minimum. Going above and beyond. Cleaning my house because I want to. Once again looking through recipes and cooking with excitement. Spending more time feeling happy than anxious and sad. Life is good.

To add to the good-ness, my little boys and I are getting more time with my husband now that skydiving season is slowing down. He came home from work early due to bad weather today, so we had some free time on our hands. We decided that Elijah desperately needed some one-on-one love, so I took him to McDonald's for an Elijah-Mommy date. It was fabulous! We enjoyed our time. I love that kid. When we got home, I finished up these pecan ice cream balls that I had started making on Saturday. The bowl that you see in these photos was consumed in approximately 5 minutes, being passed from mouth to mouth to mouth to mouth. The four of us took turns. It was the perfect treat to end the weekend. 

Preheat the oven to 350 degrees F. Put 2 1/2 pints of vanilla ice cream in the refrigerator until just softened, about 15 minutes. Line a baking sheet with wax paper and transfer it to the freezer.

Meanwhile, spread 2 cups of pecans on a baking sheet and toast until fragrant and browned, 8 minutes. Transfer to a food processor and let cool completely. Coarsely chop the nuts and transfer to a pie plate.

Using a standard ice cream scoop, scoop a 1/2-cup portion of ice cream onto the pecans and roll into a ball, pressing lightly to help the nuts adhere. Transfer the ice cream ball to the prepared baking sheet in the freezer. Repeat with the remaining ice cream and pecans. Freeze the ice cream balls for at least 3 hours before serving.

Once the ice cream balls are sufficiently frozen, add the following ingredients to a medium saucepan:

One 12-ounce bag semisweet chocolate chips

One 14-ounce can sweetened condensed milk

4 tablespoons butter

Cook over low heat, stirring, until the chips are completely melted and the sauce is smooth. Remove from the heat and stir in 1 teaspoon of vanilla extract.

Transfer the sauce to a pitcher or bowl. Serve the ice cream in bowls or sundae cups and drizzle with the warm sauce.

I love that the pecans are frozen onto the ice cream. And more than that, I love that my boys and I enjoyed this treat together.

Pecan Ice Cream Balls with Chocolate Fudge Sauce

A sweet treat that the whole family will enjoy!

Contributed by Megan Porta from pipandebby.com.

Published Sept 18, 2011

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Serves: 10

Total time: 45 min (plus 3 hrs for freezing)

PecanIceCreamBalls

Ingredients:

  • 2 ½ pints vanilla ice cream
  • 6 ounces pecans (2 cups)
  • One 12-ounce bag semisweet chocolate chips, or 12 ounces semisweet chocolate cut into chunks
  • One 14-ounce can sweetened condensed milk
  • 4 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
Instructions:
  1. Preheat the oven to 350 degrees F. Put the ice cream in the refrigerator until just softened, about 15 minutes. Line a baking sheet with wax paper and transfer it to the freezer.
  2. Meanwhile, spread the pecans on a baking sheet and toast them until fragrant and browned, 8 minutes; transfer to a food processor and let cool completely. Coarsely chop the nuts and transfer to a pie plate.
  3. Using a standard ice cream scoop, scoop a ½-cup portion of ice cream onto the pecans and roll into a ball, pressing lightly to help the nuts adhere. Transfer the ice cream ball to the prepared baking sheet in the freezer. Repeat with the remaining ice cream and pecans. Freeze the ice cream balls for at least 3 hours before serving.
  4. Meanwhile, in a medium saucepan, combine the chocolate chips, condensed milk and butter and cook over low heat, stirring, until the chips are completely melted and the sauce is smooth. Remove from the heat and stir in the vanilla. Transfer the sauce to a pitcher.
  5. Serve the ice cream in bowls or sundae cups and drizzle with the warm sauce.

Godiva Raspberry Ice Cream Coffee

When a recipe turns out better than you could have ever imagined you add it to every summer party menu!

This post is a part of a Foodbuzz Tastemaker program with Godiva Coffee. I was honored to be asked to sample this amazing product! When I opened up the box I received in the mail, I instantly began salivating upon reading "Chocolate Truffle" on the packaging. Chocolate Truffle-flavored coffee? Are you kidding?! My mind started swimming as I pondered what I should create. I decided upon a summer-themed drink, as I cherish the summer-time so very much. It turned out to be tastier than I could have imagined. I plan to make this very recipe again soon and serve it as dessert to guests. 

Start by purchasing a 12-ounce bag of ground Godiva Chocolate Truffle Coffee.

The following makes enough for one serving, so adjust according to number of servings.

Brew 4 ounces of coffee and allow it to cool to room temperature. Pour the coffee into a large mug or coffee glass.

In a microwave-safe bowl, heat 2 teaspoons of raspberry preserves, to soften. Mix the softened preserves in with the cooled coffee.

Add 2 scoops of vanilla ice cream to the mug/glass and top with fresh raspberries.

Enjoy!

I have in my hands two $2 off (any 12-oz. bag of Godiva Coffee) coupons to send to the first two interested parties to contact me (use contact button at top of page). Send me your mailing address and I will put them in the mail!

To keep in theme and we all know how much I love coffee. Coffee Cubes are easy to make and they add an extra zing to cold coffee! These go great with Cold Brew!

Godiva Raspberry Ice Cream Coffee

When a recipe turns out better than you could have ever imagined you add it to every summer party menu!

Contributed by Megan Porta from pipandebby.com.

Published Aug 19, 2011

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Serves: 1

Total time: 5 mins

GodivaRaspberryCoffee"

Ingredients:

  • 12 oz bag of ground Godiva Chocolate Truffle Coffee
  • 4 oz of brewed coffee
  • 2 teaspoons of raspberry preserves
  • 2 scoops of vanilla ice cream
  • fresh raspberries
Instructions:
  1. Brew 4 ounces of coffee and allow it to cool to room tempature. Pour the coffee into a large mug or coffee glass.
  2. In a microwave-safe bowl, heat 2 teaspoons of raspberry preserves, to soften. Mix the softened preserves in with the cooled coffee.
  3. Add 2 scoops of vanilla ice cream to the mug/glass and top with fresh raspberries.

Passion Fruit Ice Cream Pie

This recipe went on my Sunday List. That is, things I will only make on Sunday nights so I have limited time to be around them. I'm lucky to have coworkers who are willing to consume my goodies, so on Mondays I bring anything that was made the day before and is too dangerous to be in my house with me to work.

Do you see what I'm saying? Dangerous!

This pie was so much fun to make, and the one (large) slice that I allowed myself to eat was heavenly. It's a perfect spring-time pie, you know, if spring were to actually arrive. There is a fresh layer of snow on the ground right now, on APRIL 20th, so we are still waiting upon that elusive season known as spring.

Before you start the pie, make a batch of dulce de leche. Or buy a 16-oz. jar at the store.

In a food processor, combine:

One 8-oz. box gingersnaps, lightly crushed

1 dried sweetened pineapple ring, coarsely chopped

2 tablespoons candied ginger, coarsely chopped

4 tablespoons butter, softened

Process until fine crumbs form.

Press the crumbs evenly over the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until firm, about 10 minutes.

In a food processor, combine:

1 1/4 cups dulce de leche

1/2 cup passion fruit nectar

Process until smooth.

Spread 1 pint of vanilla ice cream inside the chilled crust. Using a small spoon, scoop 2 more pints of vanilla ice cream into the crust, leaving some nooks and crannies.

Drizzle 3/4 cup of the dulce de leche sauce over the ice cream, allowing it to pool in spots.

Sprinkle with:

1/4 cup salted roasted pistachios, coarsely chopped

2 tablespoons shredded sweetened coconut

Freeze until firm, at least 2 1/2 hours.

Remove the ring from the pan and cut the pie into wedges. Serve the extra dulce de leche sauce at the table.

The ginger in the crust adds such a unique flavor to this pie. Insanely delicious!

Passion Fruit Ice Cream Pie

The ginger in the crust adds such a unique flavor to this pie. Insanely delicious!

Contributed by Megan Porta from pipandebby.com.

Published Apr 20, 2011

Print Friendly and PDF

Serves: 8-10

Total time: 3 hrs

PassionFruitPie"

Ingredients:

  • One 8-oz. box gingersnaps, lightly crushed
  • 1 dried sweetened pineapple ring (1 ½ ounces), coarsely chopped
  • 2 tablespoons coarsely chopped candied ginger
  • 4 tablespoons unsalted butter, softened
  • 1 ¼ cups dulce de leche (one 16-oz. jar)
  • ½ cup passion fruit nectar
  • 3 pints vanilla ice cream, slightly softened
  • ¼ cup salted roasted pistachios, coarsely chopped
  • 2 tablespoons shredded sweetened coconut
Instructions:
  1. In a food processor, combine the crushed gingersnaps with the pineapple, candied ginger and butter and process until fine crumbs form. Press the crumbs evenly over the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until firm, about 10 minutes.
  2. In a blender, blend the dulce de leche and passion fruit nectar until smooth.
  3. Spread 1 pint of ice cream in the chilled crust. Using a very small ice cream scoop (2 tablespoons), scoop the remaining 2 pints of ice cream into the crust, leaving some nooks and crannies. Drizzle ¾ cup of the dulce de leche sauce over the ice cream, allowing it to pool in spots. Sprinkle with the pistachios and coconut and freeze until firm, at least 2 ½ hours.

Cookies and Cream Brownie Chunk Ice Cream

A recipe too good to walk away from! These ingredients make resisting IMPOSSIBLE!

My relationship with ice cream is complicated. Most of the time I avoid it as if I might contract a terrible disease by being within 50 feet of it. I shun it at the grocery store, on my way down the frozen foods aisle as I head toward the edamame. Not even a glance in its direction. It's comparable to refusing to acknowledge someone after an ugly break-up. It's too tempting and scary all at once, so it's best to feign disinterest.

Then there are those times when I become weak. Weak = pregnant or supremely stressed. I not only allow ice cream back into my life, but I shower love upon it, letting it know how sorry I am to have been so cold. I truly love you, Ice Cream! I'll never leave again! But my friend has a wounded heart. I've caused too much pain, too many times.

And so it goes, this dysfunctional yet functional relationship that I love to hate. Recently I found myself in a weak state (stressed, not pregnant) and thought it would be a great idea to make my very own ice cream concoction. I call it Cookies 'n Cream Brownie Chunk Ice Cream. Could anything sound more wonderful? And it was wonderful. I'm now back in the state of ignoring my delicious companion, but our recent stint certainly was good while it lasted.

Here's what I did. I threw my brownie scraps from this recipe into a bowl along with:

3/4 of a half gallon container of vanilla ice cream

12 crumbled Oreo cookies

1/3 cup of vanilla buttercream frosting

I tried to talk myself into walking away, but I was too weak. Instead, I stirred.

And I let all of the sinful ingredients mingle with one another.

Then I scooped myself a giant bowl and indulged, momentarily free of guilt.

Thankfully, stress comes and goes. Imagine how much trouble I was in when I was pregnant. I wouldn't let my husband take a picture of the inside of our freezer because it was really. really. embarrassing.