Upgrade Your Ice Cream With 28 Outrageous Toppings
A simple bowl of ice cream is always a treat, but embellish it with one of these toppings and you, my friend, will totally bring the swagger. Here are 28 ideas for upgrading your ice cream, including savory, spicy add-ins that will challenge your notions of what flavors play well with ice cream. Is your mouth ready for this much fun?
Goldbrick Sundae Sauce
"Goldbrick sauce is a decadent, dark chocolate sauce that turns hard as soon as it hits the cold ice cream. Store in a jar in the fridge. Reheat in a pan of warm water or in the microwave," Susan Hissam says.
Instant Chocolate Hard Shell
"Two ingredients and less than five minutes to a delicious chocolate candy shell for ice cream." — Fervent Frugal Foodie
Kahlua® Hot Fudge Sauce
Stir coffee-flavored liqueur into warm condensed milk, caramel topping, and melted chocolate chips to make this rich and decadent drizzle. Melissa Goff says, "This recipe can get someone like me in trouble LOL!! This is about the best tasting hot fudge recipe I have ever made. I made it to a T and I couldn't have asked for a better turn out."
Marshmallow Hot Fudge Sauce
"Terrific thick hot fudge sauce! Ridiculously easy you'd never guess marshmallows were the secret ingredient." — LA food lover
Praline Sundae Topping
"This was SO good! The best caramel-y sauce I've ever had. And SO EASY. When I was stirring in the milk at the end, it didn't look like it would incorporate at first, so I got out the ol' whisk and that did the trick." — What a Dish!
Salted Caramel Sauce
"It may be blasphemy to say that hot fudge isn't the ultimate warm ice cream topping, but after tasting this amazing salted caramel sauce, that's exactly what I'm suggesting," Chef John says.
"This is a great sauce for ice cream topping, or for a fruit fondue. Can also be used for topping cakes, as it thickens when it cools. Serve warm over ice cream," Annette Brokenshire says.
Butterscotch Sauce II
"The best butterscotch sauce in the world. Best served over ice cream in a puffed pastry shell!" — JRUFF34
Sweet Blackberry and Brandy Sauce
"My mom taught me a secret to berry and liqueur/brandy sauces: Add eight peppercorns before cooking. Strain out the seeds and peppercorns. This adds a great layer of flavor." — SUNSETINAZ
"This is one of the best sauces I have ever made. Warm, it is a beautiful consistency for ice cream or drizzling over a dessert, and cold, it is the most fantastic filling for a chocolate layer cake that you could ever imagine," Eliza says.
"It is perfect on waffles, and if there are leftovers, it is wonderful over ice cream," Kim Tisdale says.
Supreme Strawberry Topping
"This couldn't be easier and is so pretty! Delicious over cheesecake, ice cream, or pound cake, this is equally as good prepared with frozen strawberries as well as fresh. For a little variation, I sometimes like to add a little berry liqueur such as Creme de Cassis or Chambord." — naples34102
"I've been making this recipe for years and it is always a favorite for both young and old. It tastes better than anything you can buy in the store," Eva Voznek Rogers says.
"This is so yummy! It really gives me the chocolate fix I need. I have been making caramel popcorn for so long now, so it's a nice change." — clarissasmom
Candy Cane Popcorn
"This was very good. Subtle peppermint flavor and not overly sweet." — CHEDRIC
Peanut Butter Popcorn
"A masterpiece! I used 3/4 cups peanut butter and spread the mixture out on two cookie sheets to 'dry up' a bit." — PARKER9
"I've made this recipe at least 10 times and I absolutely love it! A friend told me they're WAY better than any candied nuts she's bought at stores/festivals, etc. For a pound of nuts, I only use 1/3 cup sugar; they're PLENTY sweet with that amount." — nikkiran
Sweet, Salty, Spicy Party Nuts
"I find this technique much easier than the stovetop pan method. You'll get beautiful, perfectly frosted nuts that are roasted evenly, with no bitter burned spots." — Chef John
"Crunchy, spicy perfection. I have made this for years exactly as posted. Big hit every time I serve them," Mary D. says.
Rosemary and Brown Sugar Mixed Nuts
"These turned out so good! I doubled the amount of nuts for the seasonings because it would have been too much. Also, I just used salt to taste and did not use the directed amount," Luna says.
Crunchy Peanut Butter, Chocolate, Coconut Granola
"This puts boxed chocolate granola to shame. It was especially tasty warm out of the oven." — Holiday Baker
Crunchy Pumpkin Pie Granola
"One of our favorite granola recipes! I do bake at 300 instead of 250 and stir about every 10 minutes until lightly browned, then it only takes about 40 minutes or so," Molly says. "One tip I've learned is granola gets crunchier after it cools!"
Maple Pecan Granola
"My new favorite smell? Baking this delicious granola! The only alterations I made were coconut oil instead of canola for an extra healthy boost and added extra pecans in place of walnuts. Perfect! I am never buying store granola again." — vNessWiNk
"It's super easy to make and can be modified with whatever nuts seeds or dried fruit on hand. I have made it several times changing the spices I add to the honey mix," Deborah says.
Microwave Oven Peanut Brittle
This easy version of peanut brittle bypasses the stove altogether. Be sure to break it up into small pieces to make it more spoon-friendly when you put it on your ice cream.
"I don't usually use a recipe for making puppy chow, but I was looking at this one's previous reviews and liked the idea of adding some butter to the chocolate," Jocelyn says. "It really made the puppy chow rich and extra delicious."
Sweet Candied Orange and Lemon Peel
"I used what I had on hand," Terri says. "I used one orange, two tangerines, two limes, and one grapefruit. The tangerines seemed to be a little stronger, but it was such a great variety. Great flavor, and the color was beautiful! This is a fabulous recipe, and I totally enjoyed making it. can't wait to try other fruits."
Homemade Buttercrunch Candy
"If you like the rich taste of toffee and chocolate you'll love this," Shelly says. "I roasted my own almonds because I like a deeper flavor."