- 1/3 cup Easiest Marshmallow Sauce, recipe follows
- 1/3 cup Cool Chocolate Sauce, or store-bought chocolate sauce, recipe follows
- 1 pint chocolate ice cream
- 1 pint vanilla ice cream
- Slightly sweetened whipped cream
Spoon 1 tablespoon of each of the sauces into each of 4 shallow serving dishes, placing them next to each other. Place a scoop of the chocolate ice cream on the marshmallow sauce and a scoop of the vanilla on the chocolate sauce. Top each scoop of chocolate ice cream with marshmallow sauce and each scoop of vanilla with chocolate sauce.Cool Chocolate Sauce:
1/2 cup heavy cream
Use immediately, or let cool to room temperature, transfer to a glass jar, and refrigerate, tightly covered, for up to 2 months. Shake well before serving chilled, or gently reheat before serving.
Yield: 2 cupsEasiest Marshmallow Sauce:
1 (7 1/2-ounce) jar marshmallow cream
With a rubber spatula, scrape the marshmallow cream into a bowl. Add 3 tablespoons of warm water to the jar, screw on the lid, and shake hard. Add the liquid to the bowl and whisk until smooth. Thin the sauce with 1 to 2 tablespoons water if necessary.
Use immediately or transfer to a glass jar and store at room temperature, tightly covered, for up to 3 months. Serve at room temperature.
Yield: 1 1/3 cups
Recipe courtesy Lori Longbotham, Scoop, Villard, 2003
Recipe courtesy of Rachael Ray