It’s fun (and easy) to make dipped ice-cream cones at home. This version features a winning combination of purchased cherry ice cream and a dark chocolate coating. But feel free to mix it up: Banana, strawberry, or peanut-butter-cup ice cream would also be a great choice. Makes 8
3 pints premium cherry ice cream
8 sugar cones
1 11.5-ounce package bittersweet chocolate chips
¼ cup vegetable oil
2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1½ cups coarsely chopped toasted almonds
Spoon enough ice cream into 1 cone to fill, packing gently. Dip large (¼ cup) round ice-cream scoop into bowl of hot water. Scoop large mounded ball of ice cream onto filled cone, pressing gently. Stand cone in small glass; place in freezer. Repeat with remaining cones and ice cream, placing each cone in separate glass. Freeze 2 to 8 hours.
Place bittersweet chocolate and oil in small microwave-safe bowl. Microwave on medium-high setting until chocolate is melted, stopping occasionally to stir, about 1½ minutes. Let stand just until cool, about 10 minutes. Place white chocolate in another small microwave-safe bowl; microwave on medium-high setting until chocolate is melted, stopping occasionally to stir, about 1 minute.
Place nuts on plate. Working quickly and tilting bowl of bittersweet chocolate to form deep pool, dip ice-cream end of cone into chocolate, turning to coat. Gently shake cone, allowing excess chocolate to drip back into bowl. Immediately roll bottom half of chocolate-dipped scoop in nuts. Dip fork into white chocolate; drizzle lines over top of cone. Place cone in glass; return to freezer. Repeat with remaining cones. Freeze 1 hour.
DO AHEAD: Can be made 1 day ahead. Wrap cones in foil; keep frozen.
An ice-cream dessert shared by two. No ice-cream maker required—this calls for purchased vanilla, strawberry, and chocolate ice creams. If you don’t have a banana split dish, use a shallow bowl or small platter instead. 2 servings
1 cup sliced hulled strawberries
2 teaspoons sugar
1 banana, peeled, halved lengthwise
1 large scoop vanilla ice cream
1 large scoop strawberry ice cream
1 large scoop chocolate or coffee ice creamSticky Fudge Sauce (see recipe)Scotch Butterscotch Sauce (see recipe)Whipped creamChopped nuts
Combine strawberries and sugar in small bowl; toss to coat. Place banana halves in banana split dish. Top banana halves with scoops of ice cream. Top vanilla ice cream with strawberries, strawberry ice cream with Sticky Fudge Sauce, and chocolate ice cream with Scotch Butterscotch Sauce. Top all with whipped cream and nuts. Serve with 2 spoons.
A rich sauce that really clings to the ice cream. Any leftover sauce will keep in the fridge for up to two weeks. Makes about 1 cup
6 tablespoons heavy whipping cream
⅓ cup sugar
¼ cup natural unsweetened cocoa powder
¼ cup light corn syrup
2 ounces unsweetened chocolate, chopped
2 tablespoons (¼ stick) unsalted butter
1 teaspoon vanilla extract
Bring cream, sugar, cocoa, and corn syrup to simmer in heavy small saucepan over medium heat, stirring constantly. Continue simmering until sugar dissolves, stirring occasionally, about 2 minutes. Add chocolate and butter and stir until melted and smooth. Remove from heat; stir in vanilla.
DO AHEAD: Can be made 2 weeks ahead. Cover and refrigerate. Before serving, stir over low heat until sauce is just hot.
A little bit of whisky jazzes up this sweet sauce. Makes about 1 cup
1 cup (packed) golden brown sugar
⅓ cup heavy whipping cream
¼ cup (½ stick) unsalted butter
2 tablespoons light corn syrup
2 tablespoons Scotch
1 teaspoon vanilla extract
Stir sugar, cream, butter, and corn syrup in heavy large saucepan over low heat until sugar dissolves. Increase heat and simmer until sauce thickens enough to coat spoon, about 4 minutes. Cool slightly. Stir in Scotch and vanilla.
DO AHEAD: Can be made 4 days ahead. Cover and chill. Before serving, stir over low heat until sauce is just hot.
Brew some coffee for after dinner, then use half a cup of it to make this quick and easy hot fudge sauce. With its hints of cinnamon and vanilla, the sauce has all the great flavor of Mexican chocolate. Makes 8
¾ cup heavy whipping cream
½ cup freshly brewed coffee
16 ounces semisweet chocolate chips (2⅔ cups)
1 teaspoon ground cinnamon
½ teaspoon vanilla extractVanilla ice creamPine nuts, toastedFresh mint leaves
Bring cream and coffee to simmer in medium saucepan. Remove from heat. Add chocolate chips and cinnamon. Whisk until chocolate is melted and sauce is smooth. Mix in vanilla. Scoop vanilla ice cream into bowls. Top with warm chocolate sauce, pine nuts, and mint.
The ice cream gets tangy flavor and rich texture from sour cream. Running short on time? Simply top the ice cream with slices of ripe, fresh peaches. For tips on peeling peaches, see page 35. Makes 6
Ice Cream
2 cups heavy whipping cream
2 cups sour cream
6 large egg yolks
1 cup plus 2 tablespoons (packed) golden brown sugar
¾ teaspoon vanilla extract
Peach Topping
2 pounds peaches, peeled, sliced
6 tablespoons sugar
½ teaspoon finely crushed cardamom seeds