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Hi Bold Bakers!
This summer I created an entire frozen dessert section on my website for all of you bold bakers who are taking a break from the oven and heading into the freezer section — my freezer section! This page is your one stop destination for all things frozen dessert.
I’ve got you covered from countless ice cream recipes that start with my 2 Ingredient Ice Cream Base to healthy Natural Fruit Popsicles. Basically, if you can dream it, I’ve got a recipe for it. Now, since I feel very strongly that no dessert can really be called complete without the right toppings, garnishes, or decorations, I created an entire video just to show you how to dress up your home made frozen treats with an ice cream sauce — which one you choose is up to you!
Thus, here are all the secrets to the best Chocolate Syrup you’ve ever had, the easiest Raspberry Sauce around, and the richest Butterscotch Sauce you’ve ever tasted! Whether you like chocolate, vanilla or strawberry, I don’t know an ice cream that can’t be improved by topping with an ice cream sauce!
How to Re-heat an Ice Cream Sauce: Chocolate Syrup and Butterscotch
Keep all of your sauces in the fridge until needed. Raspberry Sauce has a shorter shelf life, but the others will last for months happily in the back of your fridge. Before you use the Chocolate Syrup or Butterscotch Sauce, place in the microwave for 30 seconds or until they soften. You can also place the ice cream sauce jar of your choosing in a bowl of hot water and that will soften it and be ready to pour.
Homemade Chocolate Syrup
Kids old and young can’t resist chocolate syrup over their ice cream. Get my Homemade Chocolate Syrup recipe.
Raspberry Sauce
One of Summers shining stars, when it’s at it’s peak use it as many ways you can. Get my Raspberry Sauce recipe.
Butterscotch Sauce
I always have a jar of this sauce in the back of my fridge for last minute dessert emergencies. You know the ones! Get my Butterscotch Sauce recipe.
Use These Sauces On Other Recipes!
Get More Articles!
Watch The Recipe Video!
About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
Hi Gemma,
For the chocolate sauce, I used the recipe with water and once it was done, it tasted slightly watery. So the next time, I made it with milk and it tastes a lot more richer and delicious. Definitely would use milk instead of water.
Hi Gemma,
I just made the caramel sauce…it tastes good…but it kind of hardened out…and it’s not like syrup …what could have gone wrong☹️
Hi Gemma, thanks for sharing your recipes for these ice cream sauces.
Can i substitute intense dark chocolate bar for the powdered cocoa? If yes, please advise equivalent proportion/weight. Thanks in advance. Have a great week ahead.
BR,
Liza
hi gemma thanks for the great recipe. i wonder are this sauces freeze if i dissolve it in the ice cream? i want to reach a sauce that won’t freeze at all. thanks again, love your videos.
Love this Gemma ????
Hi Gemma, Is it possible to can this recipe in jars?
Thank you.
Just watched your video & am wanting to make your raspberry sauce. Curious, with the left over raspberries ( what’s left in the strainer), can those be incorporated into a frosting or filling for a cake or be used as a jam? I had just watched your 3 ingredient jam recipe:) I will begin baking the end of next week for my hospital & I thought your Raspberry Jam would be wonderful with biscuits.
Merry Christmas,
Angela
Omw Gemma you are just the best. I made your ice cream recipe and ice cream sauces. It was devine. Im am your biggest fan from South Africa.
These sauces are amazing! Thank you so much Gemma! ????
Hi Gemma,
Could you please share the measurements of ingredients for chocolate syrup??