Ice Cream Crepes and 30 second Hot Fudge

Share

Ice Cream Crepes with  FAST Hot Fudge 

a delicious way to beat the heat this summer

 

Ice Cream Crepes and Hot Fudge #IDelight

 

Did you know that July is National Ice Cream month? Not that I need any excuse to eat ice cream, but summer really is all about warm days, vacationing, and of course ice cream.

 

#IDelight Ice Cream Crepes

 

There are some days that it is so hot here I want to eat ONLY ice cream. There are days that I let my kids eat only ice cream – don’t judge it’s far too hot to argue.

Is it wrong for me to already be wishing for fall weather?

I love the lazy days of summer, and I know the minute that summer vacation is over, I’m going to miss it, but the heat is something I could totally do without.

I haven’t even wanted to be in the kitchen, unless it’s to get a bowl of ice cream.

But the other day Stella asked me to make crepes, my first thought was UGH, it’s too hot, but then crepes started to sound like a really good idea. And then I thought that crepes wrapped around ice cream sounded like an even better idea.

 

Ice Cream Crepes with Hot Fudge #IDelight

 

My base crepe recipe is not sweet at all, and for a desert crepe I decided to add just a bit of sweet in the form of International Delight Cold Stone {the king of all ice cream} Sweet Cream creamer. I bet you didn’t know that you can use coffee creamer in place of milk in almost any recipe.

It makes DELICIOUS crepes. Stella ate three before there was even any ice cream in them. I did manage to save a few for the ice cream though, and then I used the creamer, a bit of butter, and some chocolate chips to make a quick hot fudge sauce to go up on top.

 

30 second hot fudge sauce with @InDelight

 

And I mean quick, it takes 30 seconds.

Once your crepes are cooled, place a scoop of ice cream in the center, fold the crepe around the ice cream, place seam side down on a plate, and top with the fudge

I also like to add a few berries

 

Ice Cream Crepes with 30 second Hot Fudge made with @InDelight #IDelight

 

For those of us looking to cut fat/sugar, {hand raised over here} International Delight has a line of Fat Free and Sugar Free flavors as well. The Caramel Marshmallow makes one tasty hot fudge sauce.

I found the fudge idea here and adjusted it just a bit –

place 1 Tbsp of butter, 1/3 cup of chocolate chips, and 3 Tbsp International Delight Creamer in a small microwave safe bowl. Cook on high for 10 seconds, stir, cook another 10 seconds, stir, cook another 10 seconds, stir well and serve.

The quickest hot fudge ever, and SO SO good.

 

30 second hot fudge #IDelight

 

 

Ice Cream Crepes and 30 second Hot Fudge

Ingredients

  • 1 cup of International Delight Creamer {I used Cold Stone Sweet Cream}
  • 2 eggs
  • 1/2 tsp salt
  • 3/4 AP flour
  • 2 Tbsp melted butter

Instructions

  • heat a crepe pan or skillet over med high heat
  • rub lightly with butter if needed
  • add ingredients to a blender jar
  • cover and blend until smooth
  • allow the batter to sit while the pan heats up
  • once you are ready to cook the crepe, remove the pan from the heat
  • ladle the batter into the pan, and quickly swirl it around to cover the bottom
  • return the pan to the heat for about 1 minute
  • carefully lift the edges and flip
  • cook until the bottom turns a light golden color {about 30 seconds}
  • repeat for the remaining batter
  • cool crepes completely before filling with the ice cream
  • once cool place a scoop of ice cream in the center
  • fold each side over the scoop
  • place seam side down, and top with fudge
https://www.wellfloured.com/ice-cream-crepes-30-second-hot-fudge-2/

 

I don’t know about you, but I love when I have a fridge or pantry staple that pulls double duty. I love International Delight in my coffee, but now I love cooking with it even more. Check out the International Delight Pinterest board for more creative ways to use your ID.

 

@InDelight Ice Cream Crepes with 30 Second Hot Fudge #IDelight

 

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.