Everything Goes with Ice Cream...it's true!

{These are make-ahead sundaes with homemade fudge sauce. More on them in a minute.}

I received this book, Everything Goes with Ice Cream by Koralee Teichroeb of Bluebird Notes, several weeks ago and my very first thought was "joy!"  Yes, ice cream brings joy, obviously,  but this book is jam-packed with joyfulness!

Ice cream, sprinkles, parties, aprons, china tea cups, gingham, color, celebrations...JOY!

Oh, and look who I found waiting in the pages....Miss Teresa from Blooming on Bainbridge.  Everyone say hi.  "Hi Teresa!"

Teresa & I thought it would be fun to make a recipe from this charming book to share with you all, and (AND!)...giveaway a copy of Everything Goes with Ice Cream, plus (what do we have for them, George?) a brand new ice cream maker!!! (Sorry, I was channeling The Price is Right there for a minute.)

Here's what I made....Koralee's Hot Fudge Sauce.  Oh baby.

Then, I used the idea from the book to make up some individual sundaes and pop them in the freezer.  After the fudge sauce cooled, I layered it in jars with store-bought coffee and mint chocolate chip ice cream.  My boys thought this was the coolest thing ever.

Baker's twine, wooden spoons, jars?  It's the cute trifecta.  If I had added sprinkles, my kitchen would have exploded from cuteness overload.

I can just picture these at a party, too!  How fun would that be?!?  The jars stay really cold, so let them sit out at room temperature for about 5 minutes or so before serving.

 
Hot Fudge Sauce
(from Everything Goes with Ice Cream)

1 cup heavy cream
1/3 cup light corn syrup
2 cups bittersweet chocolate, chopped (I used Ghiradelli bittersweet chips)
1 teaspoon vanilla extract

In a medium saucepan, combine the cream and corn syrup.  Bring to a boil over medium heat, stirring constantly.

Remove from heat, add the chocolate. Stir until smooth and combined.  Stir in the vanilla.

Let cool completely before storing. Makes 2 cups.

So, now for the giveaway.  To enter, all you have to do is leave a comment on this post (if you're reading this in an email, click the post title to open the post in your browser) telling me your favorite ice cream flavor.  For an EXTRA entry...pop on over to my Pinterest page and leave a separate comment here to tell me any pin that strikes your fancy.

**update** Giveaway closed! Congrats, Lee! 

OH! And don't forget to scoot over to Teresa's blog for another chance to win!
{Enter through 11:59pm CST, July 25th.}

YAY, ice cream!!!

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{These are make-ahead sundaes with homemade fudge sauce. More on them in a minute.}

I received this book, Everything Goes with Ice Cream by Koralee Teichroeb of Bluebird Notes, several weeks ago and my very first thought was "joy!"  Yes, ice cream brings joy, obviously,  but this book is jam-packed with joyfulness!

Ice cream, sprinkles, parties, aprons, china tea cups, gingham, color, celebrations...JOY!

Oh, and look who I found waiting in the pages....Miss Teresa from Blooming on Bainbridge.  Everyone say hi.  "Hi Teresa!"

Teresa & I thought it would be fun to make a recipe from this charming book to share with you all, and (AND!)...giveaway a copy of Everything Goes with Ice Cream, plus (what do we have for them, George?) a brand new ice cream maker!!! (Sorry, I was channeling The Price is Right there for a minute.)

Here's what I made....Koralee's Hot Fudge Sauce.  Oh baby.

Then, I used the idea from the book to make up some individual sundaes and pop them in the freezer.  After the fudge sauce cooled, I layered it in jars with store-bought coffee and mint chocolate chip ice cream.  My boys thought this was the coolest thing ever.

Baker's twine, wooden spoons, jars?  It's the cute trifecta.  If I had added sprinkles, my kitchen would have exploded from cuteness overload.

I can just picture these at a party, too!  How fun would that be?!?  The jars stay really cold, so let them sit out at room temperature for about 5 minutes or so before serving.

 
Hot Fudge Sauce
(from Everything Goes with Ice Cream)

1 cup heavy cream
1/3 cup light corn syrup
2 cups bittersweet chocolate, chopped (I used Ghiradelli bittersweet chips)
1 teaspoon vanilla extract

In a medium saucepan, combine the cream and corn syrup.  Bring to a boil over medium heat, stirring constantly.

Remove from heat, add the chocolate. Stir until smooth and combined.  Stir in the vanilla.

Let cool completely before storing. Makes 2 cups.

So, now for the giveaway.  To enter, all you have to do is leave a comment on this post (if you're reading this in an email, click the post title to open the post in your browser) telling me your favorite ice cream flavor.  For an EXTRA entry...pop on over to my Pinterest page and leave a separate comment here to tell me any pin that strikes your fancy.

**update** Giveaway closed! Congrats, Lee! 

OH! And don't forget to scoot over to Teresa's blog for another chance to win!
{Enter through 11:59pm CST, July 25th.}

YAY, ice cream!!!

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