Ice cream without chocolate topping is an culinary emergency in my husband's book. We definitely don't buy chocolate topping from the store...it's another one of those that I cannot pronounce the entire ingredient list. For quite some time, I was doing this delicious stovetop sauce that he loved. But frankly, that slow cooking recipe hasn't been the top of my priority list, especially lately with a new baby and all. So, the last few months, we've been doing this method...using a bullet blender cup (Love the Magic Bullet). Don't remember where I got the idea from...but this is the easy, quick way we make chocolate fudge sauce in emergency ice cream situations.
Chocolate Fudge Ice Cream Topping
1 C. Chocolate Chips
1 T. Butter
1/2 cup milk
In a Bullet type single blender cup, add chocolate chips, butter and vanilla. Set aside. In glass microwavable measuring cup, heat 1/2 milk until it boils. Quickly pour the milk over the rest of ingredients in the Bullet cup. Turn on bullet. Done. You can play with the milk consistency if you want thinner or thicker.
We store the leftovers in a canning jar in the fridge. Microwave for a 30 seconds or so for ice cream toppings the next day. But, I'm warning you...there won't be leftovers for long. It's yummy!