Ice cream is something we love to have year round but definitely something we eat more of in the summer time. I shared our tried and true dairy free ice cream recipes and a few of our favorite toppings, caramel and hot fudge. They are so good on top of homemade ice cream. But I also wanted to share my recipe for the best chocolate syrup. It’s so easy to make you’re never going to have to buy it again.
Chocolate syrup is great on ice cream but can also be used in milk to make chocolate milk too. I used to buy the chocolate milk from the store when we wanted some to drink. But almost every time that chocolate milk it would go bad before we finished it. Because with chocolate milk at our house we would have a craving for some. We would open it up and drink a few glasses to satisfy that craving and then the chocolate milk would be pushed to the back and forgotten about until there was a funky smell that need to be located. That just wasn’t good at all.
With our family needing to eat dairy free those wasted half cartons of chocolate milk meant money wasted and since I’m a frugal person that didn’t sit well with me at all. But we didn’t want to give up our chocolate milk on occasion. So having chocolate syrup on hand was my solution. With the chocolate syrup, we could just purchase regular dairy free milk and add the chocolate syrup to it as we wanted one glass at a time.
But I also hate paying for something I can easily make at home. I remembered my mom used to make chocolate syrup for us and put it into the store bought bottle. We would just use it and not even know it was homemade.
What you’ll need to make Chocolate Syrup
How to Make the Best Chocolate Syrup
The chocolate syrup is easy to make. If you can boil something on the stove you can make this syrup.
Start by placing sugar, salt, and cocoa powder into a saucepan and whisk it to break up any clumps of cocoa powder. Then stir in the water to get all the sugar and cocoa powder moistened.
Place the pan on the burner over medium to medium-high heat and stir unit sugar is dissolved. Keep heating the mixture to a boil. Once the mixture boils turn down the heat just a bit and keep stirring and boiling the mixture for 4 minutes. You can boil it longer if you want a little thicker syrup. The syrup will thicken more as it cools.
Remove the mixture from heat and stir in the vanilla. Let cool and then place in a clean jar or container and store in the refrigerator.
This syrup turns out thinner than my hot fudge recipe but can be used in milk to make chocolate milk so it’s more versatile. It can also be added to warm milk to make hot chocolate.
This chocolate syrup recipe is also great over fruit salad for an easy and healthier dessert. I also like it on top of my strawberry shortcake.
Here’s the printable version of this recipe so you can add it to your recipe file.
- 1½ cups Sugar
- 1 cup Water
- ½ cup Cocoa Powder
- ¼ teaspoon Vanilla
- Dash of Salt
- Place the sugar, salt, and cocoa powder into a saucepan and whisk to break up any lumps in the cocoa powder.
- Add the water to the saucepan and stir to moisten the dry ingredients.
- Place on the stove over medium to medium-high heat and stir to dissolve the sugar.
- Bring the mixture to a boil and boil for 4 minutes.
- Remove from the heat and stir in the vanilla.
- Add the syrup to a clean container and store in the refrigerator.
Want to see more dairy-free ice cream recipes and topping? Click here to get to our tried and true dairy free ice cream recipes and more dairy free topping recipes too.
See all of the dairy free recipes here.