Homemade Ice Cream Sauce Recipes: Chocolate Syrup, Raspberry & Butterscotch
Save RecipeIce Cream Sauce takes ice cream to a whole new level. What will be your favorite flavor?
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!
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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These sauces are amazing! Thank you so much Gemma! 😉
It’s my pleasure!
Hi Gemma,
Could you please share the measurements of ingredients for chocolate syrup??
Hi Megha,
The written recipe can be found above where you left this comment. Let me know if you still can’t find it.
Best,
Gemma.
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☹️
I’m sorry to heart that, it sounds like it might have gotten scorched, this can happen very quickly!
Hey Gemma,
I just made caramel sauce…followed ur recipe…but I didn’t get the golden colour and it was a bit thick…what could have gone wrong… 😔
Hi there, that’s very odd. Did it thicken up but never go golden? If its not very thick i suggest cooking it longer.
Thnq Gemma….for immediate response…..it didn’t get proper color. After cooling down it became thick like candy. I added more milk and cooked little more now it is flowing a bit. I tried ur other recipes they r good but not success with caramel sauce. I’ll try it again.
Hi there,
Think I spotted the issue for you.
1/4 cup (2oz/57g) butter
1/2 cup (4floz/115ml) heavy cream
1/2 cup (3oz/85g) brown sugar (see notes)
1 teaspoon vanilla extract
1/8 teaspoon large flake salt
There is no milk in this recipe, it is cream, heavy dairy cream, with a fat content of 35% or more.
Milk would give you a totally different result, and would indeed harden the caramel, as water would. It is the fat in the cream which keeps this soft.
I hope this is of help,
Gemma 🙂
hi gemma, i do really love the chocolate sauce, so yummy, just want to ask about strawberry sauce, coz its hard to find here strawberry fruit, can i just use strawberry essence instead?
Hi there,yes you can or you can use another berry like raspberry. Enjoy!
Can you do any of these with peaches
Yes you can replace the raspberries with peaches 🙂
Best,
Gemma.
Nice one..please can margarine be used in place of butter? Also is they any substitute for the cream used…. Thank you
yes you can use margarine. However butter is really best for flavor and quality.
Unfortunately there is no substitute for cream.
Best,
Gemma.
Can eagle brand caramel sauce be used for ice cream
Yes hi can be used 😀
HI Gemma, I love, love, love your ice cream recipes. Can you make praline and cream which is my favourite?
Thank you
Johanne
Hi Johanne,
I love that flavor too, and I will add it to my list, thank you.
There is a praline sauce with this recipe (https://www.biggerbolderbaking.com/pumpkin-cheesecake/) you may like this with your ice cream too!
Thank you for being in touch,
Gemma 🙂
Hi Gemma, do you have any recipes to make dipped cones and ice cream treats with that instant hard shell? I’m not sure what to search for on your site. Thanks!
Hi Kathy,
Here is my cone recipe https://www.biggerbolderbaking.com/ice-cream-cones/ . I don’t have a recipe for a ‘magic shell’ if that is what you are asking for but I do know its just chocolate and coconut oil.
Everything you need for ice cream making can be founder on my site https://www.biggerbolderbaking.com/homemade-ice-cream-recipes/
Best,
Gemma.
Hi Gemma, I’m a fan from asia. All your recipes as well as these sauces made me want to try something new! I just want to ask about the butterscotch and chocolate syrup, specifically how many months can it last in the fridge?
Hopefully I can make a successful business out of your ice cream recipes! I wish you more success in life! 😊
Oh they will last for months. Like 4 plus months. I have it in my fridge for much longer I’m sure.
Best of luck,
Gemma
Hi Gemma, can the sauces be used to make ripples in the 2 ingredient ice creams? Or will they not freeze well, maybe harden?
Hi Mila,
Yes, perfect for that purpose, go for it, let us know how you get on,
Gemma 🙂
How do you reheat these three sauces? Do you reheat them in the jars or do you pour sauce in saucepan and reheat that way?
These recipes look awesome. Will try them.
Hi Jacqueline,
Thank you for your kind comment. I remove the portion I wish to serve to a little jug, the warm that through in the microwave. It softens really quickly as the sugar content is high. I would not heat and return to the fridge, especially fruit sauces. Just take what you need, that will be best,
Gemma 🙂
The butterscotch sauce is the best I have ever made…my youngest daughter was watching the video with me and said we for sure need to try the chocolate sauce also…thank you again for sharing Gemma!
Yea!
Love that you are baking with your little girl, this is where I started, standing beside my mum.
Well done you, thank you for this lovely review,
Gemma 🙂
Another hit Gemma, I made a double batch of the chocolate syrup and delivered a bottle of it to my son for a family and just got this email…
“That chocolate milk syrup is really good! I’ve tried making a couple different ones but they haven’t turned out as good as that. Can you send me the recipe? Thank you!!”
I also made the butterscotch syrup and my David, a sweet loving Scot is in love. 😀
Well done.
Thanks Gemma, you rock
Hi there,
Ah! That is so lovely, what a lovely mom, and son too.
Thank you for this very kind review of the recipe, I am delighted,
Gemma 🙂
love your site
Thank you Charlene, it is good that you are here with us,
Gemma 🙂