Goldbrick Sundae Sauce

11 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Recipe by  POOKA75

“Goldbrick sauce is a decadent, dark chocolate sauce that turns hard as soon as it hits the cold ice cream. Store in a jar in the fridge. Reheat in a pan of warm water or in the microwave.”

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Adjust Servings

Original recipe yields 4 servings



  1. Combine butter, chocolate chips and evaporated milk in the top of a double boiler over simmering water. Cook and stir until melted and smooth. Remove from heat and fold in nuts. Serve warm over ice cream.

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Reviews (11)

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How easy is THIS?! As long as you have ice cream in the freezer you're set for a spontaneous dessert, since I'm sure most home kitchens generally have these few, simple ingredients on hand. I used half and half rather than evaporated milk and a teaspoon of vanilla. I did not add the nuts, preferring just a smooth sauce. I served this over brownies and vanilla ice cream. Delicious. A very worthy use of a bag of chocolate chips!

Blender Woman

Blender Woman

This would have been 5 stars if I didn't add the nuts. They overpowered the chocolate sauce. I did only 1/2 recipe and got about 4 servings, so unless you eat a lot of topping on ice-cream, it is actually double the servings suggested. I melted the chocolate chips in the microwave on high for about 1 minute stirring after 30 seconds and then stirred in the rest of the ingredients. The sauce without the nuts reminded me so much of "Magic Shell." I did try it on some ice-cream and it firmed up some slightly after about 3 minutes. But, I can't ever get magic shell to the crack stage, because I am too impatient to! I wish this would have said pecans (optional). I may try to make again, in the future without them, and report back. Defintely a very rich ice-cream topping!



My husband said "definitely a 5!" The ingredients are so simple but the result is rich and chocolatey and addictive. I had never thought about mixing the nuts into the sauce--DUH--great idea! I used 1/2 and 1/2 instead of evap milk and added 1 tsp vanilla. The sauce doesn't harden like a crackle topping--it firms up nicely and is delicious. This will be a repeat at our house. Thanks for sharing Susan.

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Amount Per Serving (4 total)

  • Calories
  • 822 cal
  • 41%
  • Fat
  • 69.4 g
  • 107%
  • Carbs
  • 58.9 g
  • 19%
  • Protein
  • 7.7 g
  • 15%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 195 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Lemon Sauce I


next recipe:

Homemade Chili Sauce