I’ve always been a dessert kind of girl: carrot cake topped with cream cheese frosting, cobbler oozing with warm apples, gooey brownies straight from the oven…I’d devour them all with relish. But I must admit, whenever ice cream is thrown in the mix, I go for the ice cream every time. Anyone else share my obsession? So it came as no surprise the baby shower I hosted last week ended with these warm-weather yummies. Nothing could be more low-maintenance than scooping a variety of flavors (strawberry, vanilla bean, & mint-chocolate-chip!) into crunchy waffle bowls, and I made them party-worthy by whipping up the best chocolate sauce in the entire world to drizzle over the top. Of course I’ll share the recipe below, but first a few photos from our relaxed summertime affair.
Striped canvas & simple pots of herbs lent a fresh sunny vibe to the table.
Glasses all lined up, ready & waiting to be filled with icy cucumber-mint peartinis.
Lots of sweet packages all wrapped up for Baby B.
And now, the pièce de résistance ~ This is actually a recipe passed down from my mother, who happens to be the biggest choco-holic I know. Trust me, she knows her stuff on the subject. A touch of kahlua & a lot more than a touch of heavy cream make this the most divine topping for ice cream and, well, just about anything else.
Makes 2 1/2 cups
- 1 c unsweetened cocoa
- 2/3 c sugar
- ½ c light brown sugar, packed
- 1 c heavy cream
- ¼ c kahlua
- ½ c butter
- 1 ½ tsp vanilla
Stir cocoa and sugars together in heavy 1 ½ qt. saucepan. Add cream, Kahlua, and butter. Stir over medium heat until mixture begins to boil. Keep at boil, stirring for 1 minute. Remove from heat, add vanilla & cool. Serve warm or at room temperature.
*I like to store in a plastic squeeze bottle in the refrigerator so it’s ice cream sundae-ready whenever cravings strike.