Ice-cream with strawberries and hot fudge sauce
Try this lighter version of hot fudge sauce for a decadent dessert.
Sweetened skim condensed milk
½ cup(s), (125ml)
2 tbs, sifted
Reduced fat vanilla ice cream
4 scoop(s), small
250 g, washed, hulled, quatered
- Place condensed milk and cocoa in a small saucepan over medium-low heat. Whisk mixture until almost simmering. Remove from heat.
- Scoop ice-cream into 4 serving bowls. Top with strawberries and drizzle with sauce. Serve.
TIP: Store this sauce in an airtight container in the fridge for up to 4 days. Reheat in the microwave.