Chocolate Syrup with Icecream (Print Version)

Creamy vanilla paired with rich homemade chocolate syrup for a luscious, sweet delight.

# What You Need:

01 - 1/2 cup granulated sugar

02 - 1/3 cup unsweetened cocoa powder

03 - 1/2 cup water

04 - 1/4 teaspoon salt

05 - 1/2 teaspoon vanilla extract

06 - 4 cups vanilla ice cream

01 - Whisk together sugar, cocoa powder, salt, and water in a small saucepan until fully blended.

02 - Place saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly to prevent burning.

03 - Reduce heat and simmer for 2 to 3 minutes, stirring frequently, until the syrup slightly thickens.

04 - Remove saucepan from heat and stir in the vanilla extract. Allow syrup to cool for 2 to 3 minutes.

05 - Scoop vanilla ice cream into individual bowls or glasses.

06 - Drizzle the warm chocolate syrup generously over the ice cream and serve immediately.

01 -

It takes 15 minutes from start to finish, so you can satisfy sudden dessert cravings without overthinking it.
Homemade syrup tastes so much richer and more real than anything from a bottle, and nobody needs to know it's ridiculously simple.
The warm-on-cold contrast feels fancy enough to serve guests but casual enough for a Tuesday night.

02 -

If your syrup breaks or gets grainy, you likely overcooked the cocoa powder—start fresh and keep the heat moderate and your stirring constant.
The syrup thickens more as it cools, so if it looks too thick straight off the heat, it'll be perfect by the time you scoop the ice cream.

03 -

Whisk vigorously when combining the dry ingredients with water to avoid any lumpy cocoa—those lumps won't smooth out once the heat is on.
Warm syrup poured over ice cream that's been out of the freezer for just 30 seconds will create the perfect balance of melting richness and frozen contrast.