- 3/4 cup sugar
- 1/4 cup baking cocoa
- 1 tablespoon cornstarch
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- Reduced-fat ice cream
- In a small saucepan, combine the sugar, cocoa and cornstarch. Whisk in milk. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened.
- Remove from the heat; stir in vanilla. Serve warm over ice cream. Refrigerate leftovers. Yield: 3/4 cup.
Reviews for Buttermilk Chocolate Sauce
"My grand-daughter who is 12, made this sauce for the ice cream last night. I wasn't to sure of how the buttermilk would be in it. It was such a wonderful surprise the taste it had. Luckly, she doubled the recipe because just about everyone went back for more sauce :-) I had made the south Southwest Pasta Bake, and this was suggested as the desert...Both excellent."