Chocolate Sundae Ice Pops Recipes

Steps:

• In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
• Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
• For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
• Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.

Steps:

• Combine soy milk, avocado, chocolate syrup, tahini, vanilla extract, and stevia in a blender; blend until smooth. Pour into 4 ice pop molds, and freeze until solid, at least 4 hours or overnight.

Steps:

• Combine the almond milk and chocolate-hazelnut spread in a blender and blend on high until completely incorporated. Pour into ice-pop molds and freeze for 6 hours or overnight.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. In another bowl, add the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
• In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Pour the boiling water into the melted butter mixture in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth.
• Pour the batter into 4 ovensafe 6-inch skillets (unbuttered) and bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
• Drizzle the cakes with Cinnamon Hot Fudge Sauce and top with scoops of vanilla ice cream, a dollop of whipped cream and a cherry.
• Add the sugar, cream, cocoa, butter and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts, about 15 minutes. Transfer to a mason jar and store in the fridge. (The sauce will harden as it cools, so reheat in a pan over medium heat when ready to use.)

Steps:

• Crush the chocolate into smithereens in the food processor. Heat the cream and milk until just about boiling, add the vanilla and allspice and pour through the funnel over the chocolate. Let stand for 30 seconds. Process for 30 seconds, then crack the egg down the funnel and process for 45 seconds.
• Pour into whatever little cups you're serving in, and sit them in the refrigerator for 6 hours or overnight. But remember to take them out of the refrigerator a good 20 minutes before you want them to be eaten; the chill interferes with their luscious, silky richness.
• This makes 2 cups altogether: enough to fill 8 little pots of approximately 1/4 cup capacity. But if you've got only bigger cups, just augment quantities.

Steps:

• Scoop ice cream and pour on the fluff, fudge sauce and nuts/berries, if used.