Best 6 Orange Chocolate Ice Cream Sauce Recipes

ORANGE FUDGE SAUCE

Steps:

• In a heavy saucepan, combine chocolate, cream, butter and orange juice concentrate. Cook and stir over medium-low heat until smooth., Stir in orange peel. Serve warm with ice cream or transfer to covered jars and refrigerate.

ORANGE CHOCOLATE SAUCE

Steps:

• In a medium-sized, heavy saucepan, combine cream, corn syrup, sugar & zest, & cook over medium-high heat, stirring, until sugar dissolves & liquid is slightly reduced, about 3 minutes.
• Remove from heat & let cool.
• When cooled, remove zest & cook over metium heat just until hot.
• Turn off the heat, then add chocolates & let sit for 5 minutes without stirring, until melted.
• Whisk until smooth, then add butter & whisk again until smooth.
• If using the Grand Marnier, whisk it in, at this time, then serve hot or warm.
• Will keep, tightly covered, in the refrigerator for up to 2 weeks, but it will need to be reheated before serving.

ORANGE CREAM POP SUNDAE

Steps:

• Divide the ice cream among 4 bowls. Top the ice cream with the Orange Magic Chocolate Sauce; wait 30 seconds for the sauce to harden. Garnish each dish with 3 Chocolate-Dipped Clementine Segments and a sprig of mint.
• Set up a double boiler by placing a small bowl over a small pot with a little bit of water, making sure the water does not touch the bottom of the bowl. Heat the pot over low heat and bring the water to a very light simmer.
• Combine the coconut oil, corn syrup, zest and food coloring in the bowl. Warm over low heat until the oil is melted. Allow the zest to steep in the oil for a few minutes. Turn off the heat, add the chocolate and let sit until the chocolate begins to melt. Whisk until well combined and smooth. Pour the sauce over your favorite ice cream and it will harden within 15 to 30 seconds.
• Line a baking sheet with parchment paper or a silicone baking mat.
• Set up a double boiler by placing a small bowl over a small pot with a little bit of water, making sure the water does not touch the bottom of the bowl. Heat the pot over low heat and bring the water to a very light simmer.
• Put the chopped chocolate in the bowl and heat, stirring occasionally, until melted. Remove from the heat.
• Carefully dip half of a clementine segment into the melted chocolate, letting the excess chocolate drip off. Place on the prepared baking sheet and sprinkle lightly with the sea salt. Repeat with remaining clementine segments. Let set about 30 minutes.

ORANGE CARAMEL ICE CREAM SAUCE

Steps:

• In a large saucepan, cook and stir brown sugar and cream over medium heat until sugar is dissolved. Bring to a boil; cook until mixture is reduced by half, about 5 minutes. Remove from the heat. Stir in milk and orange extract. Cover and refrigerate. , Just before serving, warm over low heat. Serve with ice cream or dessert of choice.

ORANGE-CHOCOLATE ICE CREAM SAUCE

Steps:

• In a medium-sized saucepan, combine sugar and cocoa, then whisk in milk, then chopped chocolate.
• Turn heat to medium and cook, whisking constantly, for 5 minutes.
• Remove from the heat and stir in remaining ingredients until sauce is smooth.
• Serve either chilled or warmed, over vanilla ice cream.
• Store in the fridge, but this sauce will keep well in the freezer if your batch won't be gone within a week or two.

ANISE-ORANGE ICE CREAM PROFITEROLES WITH CHOCOLATE SAUCE

Steps:

• To make the ice cream, crush the aniseed in a mortar and pestle or seal them inside a sturdy plastic bag and crush them with a rolling pin.
• In a medium saucepan, warm the milk, the 1/2 cup (125 ml) cream, the crushed aniseed, sugar, orange zest, and salt, stirring to dissolve the sugar. Remove from the heat, cover, and let steep for 1 hour.
• Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer across the top. Reheat the milk mixture until it's warm.
• In a separate bowl, whisk the egg yolks, then gradually add some of the warm milk mixture, whisking constantly as you pour. Pour the warmed yolks back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula, until the custard is thick enough to coat the spatula. Pour the custard through the mesh strainer into the cream; discard the bits of aniseed and orange zest.
• Set the bowl containing the custard over a larger bowl of ice water. Stir the custard until cool, then cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturer's instructions.
• To serve, split each pâte à choux puff in half and place a scoop of ice cream on each bottom. Replace the tops and spoon warm chocolate sauce over the profiteroles.