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Chocolate Sauce for Neapolitan Ice Cream Cake


Use this sauce to top all sorts of frozen treats, including our Neapolitan Ice Cream Cake.

  • Yield: Makes about 2 1/3 cups

Source: Martha Stewart Living, July 2006


  • 1 cup heavy cream
  • 1/2 cup corn syrup
  • 12 ounces semisweet chocolate, finely chopped
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt


  1. Bring cream and corn syrup to a simmer in a medium saucepan over medium heat. Remove from heat, and whisk in chocolate, vanilla, and salt until smooth.

Cook's Notes

Sauce can be refrigerated in an airtight container up to 1 week.

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