Once upon a time, I dreamed a dream … that I would become a marvelous scientist in my kitchen. I would wield measuring cups and tablespoons and because of my brilliance, I would present the world with a new “Magic Shell” recipe. A recipe that would instantly harden over achingly cold vanilla ice-cream and then melt away into creamy goodness as it was eaten.
I was ambitious. I was determined. I was … not successful.
Magic Shell? I didn’t have it. It seems I don’t know enough about science to turn three ingredients (coconut oil, liquid creamer, and white chocolate chips) into that rock-hard, easily shattered but edible substance we all know.
But, that’s ok … ’cause know what? I ended up with a white chocolate hot fudge sauce. And for those of us who adore the decadence of white chocolate? This is a happy, happy day.
White Chocolate & Churro Hot Fudge Sauce.
It turns out that creating a two-ingredient hot fudge sauce is — as my Little Lady likes to shout — EASY PEASY. The coconut oil? After I realized my Magic Shell dreams weren’t happening, I cut it out of my life. It was worthless to me.
(yes, I might still be a wee bit bitter over some things. I’m working on it)
For this White Chocolate & Churro Hot Fudge Sauce, it’s simply a matter of carefully melting high-quality white chocolate into one of International Delight’s newest creamers: Cold Stone Creamer Churro Caramel.
With the perfect balance of cinnamon and dulce de leche, the creamer transforms your every-day white chocolate into something just a little more special. And if you add a baked churro to your bowl? Well, you’ll soon be lost … oblivious to the children pulling on your shirt, clamoring for a bite. Not that you’d want to share even if you were aware of their begging. This is just for you.
- ½ Cup White Chocolate Chips
- ½ Cup International Delight Cold Stone Creamery Churro Caramel
- dash of Ground Cinnamon (optional)
- In the microwave-wave safe bowl, combine the white chocolate chips and the Churro Caramel creamer.
- Microwave at 20 second intervals, stirring at the end of each interval until the chocolate has melted and incorporated with the creamer.
- If desired, add a dash of ground cinnamon and stir to combine.
- Serve over ice-cream, with a baked churro.
- 1 box of frozen Puff Pastry.
- 2-3 tablespoons of melted Unsalted Butter
- ½ cup Table Sugar
- 2-3 tablespoons Cinnamon (to taste)
- Follow the package directions to thaw the Puff Pastry.
- Mix the table sugar and cinnamon in a mixing bowl and set aside.
- Once the Puff Pastry is thawed, preheat your oven to 450 degrees and then remove the two sheets of Puff Pastry from the box. Carefully unfold each one onto a piece of parchment paper or a Silpat Mat.
- Using a sharp knife or cookie cutter, cut out your desired churro shape. Place the cut pastry dough onto a parchment lined baking pan or cookie sheet.
- Place the pan in the oven and bake for 15-18 minutes or until golden brown.
- Remove the pan from the oven and immediately brush the front and back sides of the churros with the melted butter.
- One at a time, put the buttered churros into the bowl of cinnamon-sugar, tossing till the churro is coated. Place on a wire wrack to continue cooling.
- Eat them as they are made or eat them with Ice-Cream.
I Scream For ID
Love ice cream + coffee? This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they’re celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social! To enter, visit the ID + Ice Cream Pinterest board and pin your favorite image using the #IScream4ID hashtag. Good luck!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
