ICE CREAM EXTRAS
TOPPINGS, SAUCES, CRUSTS, AND COOKIES
BACON-PRALINE CRUMBLE
Makes 7½ cups
Hands-on Time 21 min.
Total Time 36 min.
Parchment paper
1 Tbsp. butter, softened
3 cups firmly packed light brown sugar
1 cup whipping cream
¼ cup butter
2 Tbsp. light corn syrup
1 cup crushed mini-pretzel twists
1 cup cooked and crumbled bacon slices (about 12 slices)
1 tsp. vanilla extract
1. Line a jelly-roll pan with parchment paper; grease paper heavily with butter. Combine brown sugar and next 3 ingredients in a heavy Dutch oven; bring to a boil over medium heat, stirring constantly. Boil, stirring occasionally, 10 to 12 minutes or until a candy thermometer registers 236° (soft ball stage).
2. Remove from heat; immediately stir in pretzels, bacon, and vanilla using a wooden spoon. Stir constantly 1 to 2 minutes or just until mixture begins to lose its gloss. Quickly pour into prepared pan, spreading to ¼-inch thickness. Let stand 10 to 15 minutes or until cool and firm. Break into bite-size pieces.
GINGER-CASHEW CRUNCH
Makes 3¾ cups
Hands-on Time 20 min.
Total Time 35 min.
¾ cup firmly packed light brown sugar
3 Tbsp. butter
1 tsp. kosher salt
1½ tsp. grated fresh ginger
2 cups unsalted cashews
1. Cook sugar in a 10-inch nonstick skillet over medium-high heat 3 minutes or until melted, stirring constantly. Stir in butter, salt, and ginger; cook, stirring constantly, 1 minute or until butter is melted and mixture is smooth. Stir in cashews; cook, stirring constantly, 1 minute or until nuts are fully coated and sugar caramelizes.
2. Quickly pour mixture onto a lightly greased baking sheet, separating nuts with 2 forks. Cool on pan on a wire rack 15 minutes. Break mixture into bite-size pieces.
CHOCOLATE-PECAN PIE GRANOLA
Makes 6 cups
Hands-on Time 10 min.
Total Time 1 hour, 5 min.
½ cup butter, melted
½ cup dark corn syrup
¼ cup firmly packed light brown sugar
1 tsp. vanilla extract
⅛ tsp. table salt
3 cups uncooked regular oats
1½ cups coarsely chopped pecans
½ cup toasted wheat germ
4 oz. semisweet chocolate baking bars, chopped
1. Preheat oven to 325°. Stir together first 5 ingredients in a large bowl. Add oats, pecans, and wheat germ, stirring to coat. Spread mixture in a lightly greased 15- x 10-inch jelly-roll pan.
2. Bake at 325° for 25 to 30 minutes or until toasted, stirring every 10 minutes. Cool completely in pan on a wire rack (about 30 minutes). Stir in chocolate. Store in an airtight container at room temperature up to 3 days, or freeze up to 6 months.
BALSAMIC STRAWBERRIES
Makes 8 servings
Hands-on Time 5 min.
Total Time 1 hour, 5 min.
2 cups sliced fresh strawberries
¼ cup sugar
4 tsp. balsamic vinegar
1 Stir together sliced strawberries, sugar, and balsamic vinegar; let stand 1 hour.
TROPICAL FRUIT TOPPING
Makes 3 cups
Hands-on Time 10 min.
Total Time 1 hour, 10 min.
1 small papaya
1 mango
2 kiwifruit
1 (12-oz.) jar apricot preserves
1 Tbsp. rum
1 cup pineapple tidbits
1 Peel and cut papaya, mango, and kiwifruit into small chunks.
2 Stir together apricot preserves and 1 Tbsp. rum in a large bowl; add papaya, mango, kiwifruit, and pineapple, tossing to coat. Cover and chill 1 hour. Serve with a slotted spoon.
WARM BLACKBERRY SAUCE
Makes 6 servings
Hands-on Time 10 min.
Total Time 10 min.
2 pt. fresh blackberries, halved
¼ cup sugar
2½ tsp. grated orange zest
½ tsp. ground ginger
1. Stir together all ingredients in a saucepan over medium heat; cook, stirring constantly, 5 minutes or until thoroughly heated. Serve warm, or cool to room temperature before serving.
FRESH STRAWBERRY SYRUP
Makes about 2 cups
Hands-on Time 10 min.
Total Time 10 min.
1 qt. fresh strawberries, sliced
½ cup sugar
¼ cup orange liqueur or orange juice
1 tsp. grated orange zest
1. Combine all ingredients in a saucepan, and let stand 30 minutes or until sugar dissolves. Cook over low heat, stirring occasionally, 5 minutes or until warm. Store in an airtight container in the refrigerator.
CARAMEL APPLE TOPPING
Makes about 4 cups
Hands-on Time 25 min.
Total Time 45 min.
¼ cup butter
½ cup sugar
1 tsp. fresh lemon juice
5 large Granny Smith apples (about 2½ lb.), peeled and cut into ½-inch-thick wedges
1 Melt butter in a large skillet over medium heat; add sugar and lemon juice, and cook, stirring constantly with a long-handled wooden spoon, 5 to 6 minutes or until mixture turns a light golden brown.
2 Add apple wedges. Cook, stirring often, 15 to 18 more minutes or until apples are tender and caramelized. Remove from heat; cool 20 minutes.
CARAMEL SAUCE
Makes about 1½ cups
Hands-on Time 10 min.
Total Time 25 min.
1 cup firmly packed light brown sugar
½ cup butter
¼ cup whipping cream
¼ cup honey
1 Bring brown sugar, butter, whipping cream, and honey to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool 15 minutes before serving.
2 Store in an airtight container in refrigerator up to 1 week.
SALTED BOURBON-SPIKED TOFFEE SAUCE
Makes 1⅔ cups
Hands-on Time 15 min.
Total Time 45 min.
1 cup firmly packed light brown sugar
¾ cup unsalted butter
1 cup heavy cream
2 Tbsp. light corn syrup
¼ cup bourbon or whiskey, divided
½ tsp. sea salt
1 tsp. vanilla extract
1. Bring sugar, butter, cream, corn syrup, 2 Tbsp. bourbon, and salt to a boil in a medium-size heavy saucepan over medium heat. Boil, whisking often, 8 to 10 minutes or until sugar dissolves and mixture is slightly thickened. Remove from heat.
2. Cool completely (about 30 minutes). Stir in remaining 2 Tbsp. bourbon and vanilla.
The Scoop
This toffee sauce is so addictive it’s doubtful storage will be an issue; however, toffee sauce will keep stored in the refrigerator for up to 1 month.
HOT FUDGE ICE CREAM TOPPING
Makes 1½ cups
Hands-on Time 15 min.
Total Time 15 min.
2 (1-oz.) semisweet chocolate squares
¾ cup sugar
1 cup evaporated milk
2 Tbsp. butter
1 tsp. vanilla extract 1 Tbsp. bourbon (optional)
1 Melt chocolate in a heavy saucepan over low heat. Stir in sugar until smooth. Gradually add milk, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 6 minutes. Remove from heat, and stir in butter, vanilla, and bourbon, if desired. Store in refrigerator up to 3 weeks.
MAPLE-PECAN ICE CREAM TOPPING
Makes 1 cup
Hands-on Time 15 min.
Total Time 25 min.
¾ cup firmly packed light brown sugar
3 Tbsp. maple syrup
2 Tbsp. butter
½ cup chopped toasted pecans
¼ cup whipping cream
1 Cook brown sugar, maple syrup, and ¼ cup water in a saucepan over medium heat, stirring constantly, 6 to 8 minutes or until a candy thermometer registers 234° (soft ball stage). Remove from heat; stir in butter. Cool 10 minutes.
2 Stir in pecans and whipping cream. Store in refrigerator up to 3 weeks. Serve warm over ice cream.
PEANUT BUTTER-HOT CHOCOLATE SAUCE
Makes 2 cups
Hands-on Time 10 min.
Total Time 10 min.
1 cup heavy cream
⅓ cup sugar
1½ (4-oz.) bittersweet chocolate baking bars, chopped
½ cup creamy peanut butter
1 Tbsp. Asian Sriracha hot chili sauce
1 Combine heavy cream and sugar in a small saucepan; cook over medium heat, stirring constantly, 3 minutes or until sugar dissolves.
2 Remove from heat. Add chocolate, stirring until chocolate is melted. Stir in peanut butter and Sriracha. Serve warm over ice cream. Store in refrigerator.
PEANUT BUTTER SAUCE
Makes 2½ cups
Hands-on Time 10 min.
Total Time 10 min.
1⅓ cups miniature marshmallows
1 (14-oz.) can sweetened condensed milk
1 cup chunky peanut butter
⅓ cup light corn syrup
1 Melt marshmallows and sweetened condensed milk in a small saucepan over medium heat, stirring constantly. Add peanut butter and corn syrup, stirring until blended. Store sauce in the refrigerator up to 1 month, and reheat before serving.
CHERRY SAUCE
Makes 1⅓ cups
Hands-on Time 15 min.
Total Time 1 hour, 15 min.
2 (12-oz.) packages frozen cherries
⅓ cup sugar
⅓ cup cold water
2 tsp. cornstarch
2 Tbsp. Kirsch or brandy
½ tsp. vanilla extract
Pinch of table salt
1. Stir together cherries, sugar, cold water, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring often, 12 to 15 minutes or until thickened. Remove from heat, and stir in Kirsch or brandy, vanilla, and salt. Cool completely (about 1 hour).
HONEY-PECAN BUTTERSCOTCH SAUCE
Makes 1½ cups
Hands-on Time 10 min.
Total Time 40 min.
1 cup firmly packed light brown sugar
½ cup butter
¼ cup milk
¼ cup honey
¾ cup coarsely chopped toasted pecans
1. Bring brown sugar, butter, milk, and honey to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool 30 minutes. Stir in pecans.
ALL-TIME FAVORITE CHOCOLATE CHIP COOKIES
Makes about 5 dozen cookies
Hands-on Time 30 min.
Total Time 1 hour, 5 min.
¾ cup butter, softened
¾ cup granulated sugar
¾ cup firmly packed dark brown sugar
2 large eggs
1½ tsp. vanilla extract
2 ¼ cups plus 2 Tbsp. all-purpose flour
1 tsp. baking soda
¾ tsp. table salt
1½ (12-oz.) packages semisweet chocolate morsels
Parchment paper
1 Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric mixer until creamy. Add eggs and vanilla, beating until blended.
2 Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
3 Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).
CHEWY CHOCOLATE COOKIES
Makes about 5 dozen
Hands-on Time 20 min.
Total Time 50 min.
1¼ cups butter, softened
2 cups sugar
2 large eggs
2 tsp. vanilla extract
2 cups all-purpose flour
¾ cup cocoa
1 tsp. baking soda
½ tsp. table salt
1 cup chopped pecans
1 Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs and vanilla, beating until well blended.
2 Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in pecans. Shape dough into 1½-inch balls, and place on lightly greased baking sheets.
3 Bake at 350° for 18 to 20 minutes or until lightly browned. Cool in pan 1 minute; remove to wire racks to cool completely.
The Scoop
Turn these oversize cookies into ice-cream sandwiches by spreading ¼ cup vanilla ice cream between them. Wrap sandwiches individually, and freeze until firm.
FLOURLESS PEANUT BUTTER-CHOCOLATE CHIP COOKIES
Makes 2 dozen
Hands-on Time 30 min.
Total Time 1 hour, 14 min.
1 cup creamy peanut butter
¾ cup sugar
1 large egg
½ tsp. baking soda
¼ tsp. table salt
1 cup semisweet chocolate morsels
Parchment paper
1. Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels.
2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.
3. Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and cool 15 minutes.
PECAN-TOFFEE SHORTBREAD
Shortbread serves as a base for this chocolatey pecan toffee. These cookies make excellent food gifts, but make extra because it’ll be hard to give this sweet treat away.
Makes 2 dozen
Hands-on Time 30 min.
Total Time 2 hours
1 cup butter, softened
⅔ cup firmly packed light brown sugar
⅓ cup cornstarch
2 cups all-purpose flour
¼ tsp. table salt
2 tsp. vanilla extract
2 cups coarsely chopped toasted pecans, divided
1 (12-oz.) package semisweet chocolate morsels
1 Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy. Stir together brown sugar and cornstarch; gradually add to butter, beating at low speed until well blended. Stir together flour and salt; gradually add flour mixture to butter mixture, beating at low speed just until blended. Add vanilla and 1 cup pecans, beating at low speed just until blended.
2 Turn dough out onto a lightly greased baking sheet; pat or roll dough into an 11- x 14-inch rectangle, leaving at least a 1-inch border on all sides of baking sheet.
3 Bake at 350° for 20 minutes or until golden brown. Remove from baking sheet to a wire rack; sprinkle shortbread with chocolate morsels. Let stand 5 minutes; gently spread melted morsels over shortbread. Sprinkle with remaining 1 cup pecans, and cool completely (about 1 hour). Cut or break shortbread into 2- to 3-inch pieces.
MISSISSIPPI MUD COOKIES
Rich chocolate and ooey-gooey marshmallows give these cookies their savory sweetness. Serve them alongside a bowl of ice cream, or turn them into ice-cream sandwiches with chocolate ice cream.
Makes 3 dozen
Hands-on Time 25 min.
Total Time 35 min.
1 cup semisweet chocolate morsels
½ cup butter, softened
1 cup sugar
2 large eggs
1 tsp. vanilla extract
1½ cups all-purpose flour
1 tsp. baking powder
½ tsp. table salt
1 cup chopped pecans
½ cup milk chocolate morsels
Parchment paper
1 cup plus 2 Tbsp. miniature marshmallows
1. Preheat oven to 350°. Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth, stirring at 30-second intervals.
2. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.
3. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and ½ cup milk chocolate morsels.
4. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.
5. Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks.
PRETZEL-TOFFEE-CHOCOLATE CHIP COOKIE STICKS
These chocolate-drizzled, salty-sweet cookie sticks are the perfect accompaniment to a simple bowl of vanilla or chocolate ice cream, and are ideal for a party!
Makes 16 servings
Hands-on Time 12 min.
Total Time 1 hour, 30 min.
1 (17.5-oz.) package chocolate chip cookie mix
½ cup butter, softened
1 large egg
1 cup mini-pretzel twists, coarsely crushed
¾ cup toffee bits
Parchment paper
1 (4-oz.) semisweet chocolate baking bar, chopped
1 Preheat oven to 350°. Stir together first 3 ingredients in a medium bowl until well blended. Stir in crushed pretzels and toffee bits. Press dough into a 12- x 10-inch rectangle on a parchment paper-lined baking sheet. Make ¼-inch-deep cuts in top of dough with a sharp knife to form 16 (5- x 1½-inch) cookie sticks.
2 Bake at 350° for 15 to 20 minutes or until golden brown. Immediately cut cookie along score lines; wipe knife clean between cuts. Cool completely on baking sheet (about 30 minutes).
3 Microwave chocolate in a small microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals. Drizzle cookie sticks with chocolate. Chill 30 minutes or until chocolate is set.
CHOCOLATE-CREAM COOKIE CRUST
Makes 1 (9-inch) piecrust
Hands-on Time 5 min.
Total Time 45 min.
18 cream-filled chocolate or vanilla sandwich cookies, broken
3 Tbsp. butter, melted
1 Preheat oven to 350°. Process cookie pieces in a food processor until finely ground. With processor running, pour butter through food chute; pulse 4 or 5 times, just until blended.
2 Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake at 350° for 10 minutes. Remove from oven to a wire rack, and cool completely (about 30 minutes).
VANILLA WAFER CRUST
Makes 1 (9-inch) piecrust
Hands-on Time 8 min.
Total Time 1 hour, 18 min.
62 vanilla wafers, finely crushed (about 2 cups)
6 Tbsp. butter, melted
2 Tbsp. sugar
⅛ tsp. table salt
1. Preheat oven to 350°. Stir together all ingredients; firmly press mixture on bottom and up sides of a 9-inch pie plate or a 9-inch deep-dish pie plate.
2. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven, and cool completely (about 1 hour).
NO-BAKE CHOCOLATE WAFER CRUST
Makes 1 (9-inch) piecrust
Hands-on Time 8 min.
Total Time 38 min.
1 (9-oz.) package chocolate wafer cookies
½ cup butter, melted
1. Process wafers in a food processor until finely ground. Stir together wafer crumbs and butter. Firmly press mixture on bottom and up sides of a lightly greased 9-inch pie plate.
2. Freeze 30 minutes or until set.
BUTTERY COOKIE CRUST
Makes 1 (9-inch) piecrust
Hands-on Time 10 min.
Total Time 40 min.
1 (8.8-oz.) package crisp, gourmet cookies
⅓ cup butter, melted
1. Process cookies in a food processor until finely ground. Stir together crumbs and melted butter. Press on bottom and up sides of a lightly greased 9-inch pie plate. Freeze 30 minutes or until set.
Note: We tested with Lotus Biscoff Cookies.
GRAHAM CRACKER CRUST
Makes 1 (9-inch) piecrust
Hands-on Time 10 min.
Total Time 50 min.
1½ cups graham cracker crumbs
6 Tbsp. butter, melted
3 Tbsp. sugar
1 Preheat oven to 350°. Stir together all ingredients in a medium bowl. Press crumb mixture on bottom and up sides of a 9-inch pie plate or a 9-inch deep-dish pie plate.
2 Bake at 350° for 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).
PRETZEL CRUST
Makes 1 (9-inch) piecrust
Hands-on Time 10 min.
Total Time 40 min.
4 cups pretzel twists
½ cup butter, melted
2 Tbsp. sugar
1 Preheat oven to 350°. Process all ingredients in a food processor until pretzels are finely ground. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan.
2 Bake at 350° for 10 minutes. Cool completely in pan on a wire rack.
DIPPED-AND-SPRINKLED WAFFLE CONES AND BOWLS
Makes 6 servings
Hands-on Time 27 min.
Total Time 1 hour, 12 min.
½ cup sugar
2 Tbsp. butter, melted
½ tsp. vanilla extract
¼ tsp. table salt
1 large egg
1 large egg white
⅔ cup all-purpose flour
1½ cups chopped almonds or 1 cup rainbow candy sprinkles
8 oz. semisweet chocolate, chopped
1 Preheat waffle iron to medium setting. Whisk together first 6 ingredients in a medium bowl until blended. Whisk in flour until blended.
2 Spoon about 3 Tbsp. batter onto center of preheated waffle iron; close lid, and cook 2 minutes or until golden brown. Remove waffle, and, if making cones, immediately place around rolling cone to form a cone shape. If making bowls, immediately place over an inverted 6-oz. custard cup or small glass bowl. Cool on rolling cone or custard cup (about 1 minute). Transfer waffle cone or bowl to a wire rack. Repeat procedure with remaining batter.
3 Place almonds or sprinkles in a shallow dish or pie plate. Microwave chocolate in a medium-size, microwave-safe bowl at HIGH 1 minute or until melted, stirring at 30-second intervals. Holding waffle cone or bowl upside down, dip edges in melted chocolate. Immediately dip chocolate-coated edges in almonds or sprinkles. Place coated cones or bowls on wax paper until chocolate is set (about 45 minutes).
The Scoop
To hold cones upright while chocolate sets, cut the bottoms out of 6 large foam drinking cups. Place cups upside-down on work surface; place dipped cones into holes in bottom of cups.