Sunday, August 13, 2023

Tessa Kiros' Milky Way Ice Cream Sundae {5 Minutes or Less}

Three ingredients and five minutes and you can have the ice cream sundae of your dreams! It's as close to instant gratification you can get in the dessert world.

All you need is Milky Way bars, cream, and vanilla ice cream. You are halfway to bliss!

All you need to do is melt the Milky Way with some cream in a pan and pour it over the vanilla ice cream. It's as simple as can be, but the resulting sauce is rather complex. It's kind of a cross between a hot fudge and a caramel sauce and when you pour the warm sauce over the cold vanilla ice cream the caramel sets up lightly and all those chewy bits are just the best!

My husband was so impressed with this one and declared it one of his new favorites. I highly suggest it if you're a Milky Way lover, or an ice cream lover, or just someone in need of a quick dessert. It is a winner!

Milky Way Bar Sauce

Adapted from Apples for Jam

by Tessa Kiros

Makes 2 cups

1 cup heavy whipping cream

5 (2 ounce) Milky Way Midnight Bars*

Notes: The only difference between a regular Milky Way bar and a Milky Way Midnight bar is that a Milky Way is made with milk chocolate and a Midnight bar is made with dark chocolate. I used regular Milky Way because we are milk chocolate lovers, but you do you! I also think a Snickers would work just as well, or maybe even better if Snickers is your jam. *I didn't need 2 cups of Milky Way Sauce so I made about 1/4 of the recipe, using a King Size Milky Way bar and about 1/4 cups of heavy cream.

Pour half the cream into a heavy-bottomed pan and heat gently. Coarsely chop the Milky Way bars and add to the pan, stirring all the time with a wooden spoon, until they are completely melted. Make sure that the cream is not too hot and that they are completely melted. Make sure that the cream is not too hot and that nothing gets stuck on the bottom of the pan, which would ruin your chocolate. When everything is nearly all melted together, add the rest of the cream, and whisk to break up the soft lumps. Remove from the heat and carry on whisking until the sauce is completely smooth. Cover when it has cooled a bit. Serve warm or even at room temperature, but store in the fridge if you don't finish it all. Even a teaspoon of it cold or at room temperature is great for lifting the spirits.

Ovens Off @ IHCC

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