Make these easy gourmet toppings by Salt & Straw’s head ice cream maker Tyler Malek, and your summer scoops will be all the tastier.

Olive Oil Hot Fudge Ice Cream Sauce

MAKES 3 CUPS | 10 MINUTES Though it may seem like an unusual ingredient, olive oil gives this dark chocolate sauce incredible depth of flavor. And the sauce takes only 10 minutes to make.
  • 3/4 cup very good-quality, fruity extra-virgin olive oil such as an Arbequina
  • 1/2 cup heavy whipping cream
  • 1/2 cup whole milk
  • 1/2 cup light corn syrup
  • 1/8 tsp. kosher salt
  • 1 1/2 cups semisweet chocolate chips
  1. In a medium saucepan, combine olive oil, cream, milk, corn syrup, and salt. Cook over medium heat, stirring occasionally, until hot to touch, about 5 minutes.
  2. Add chocolate chips and blend until smooth, using an immersion blender (or reduce heat to low and whisk until very smooth). Serve warm and stir before using.
Make ahead: Chill airtight up to 2 weeks; microwave until pourable. PER 1/4-CUP SERVING 303 Cal., 70% (213 Cal.) from fat; 1.4 g protein; 24 g fat (8.2 g sat.); 25 g carbo (1.2 g fiber); 40 mg sodium; 15 mg chol.

Black Rum Poached Peaches Ice Cream Topping

MAKES 1 1/2 CUPS | 25 MINUTES Tyler Malek likes to simmer peaches in a syrup made with vanilla bean paste and black rum, which has more smokiness and complexity than regular light rum.
  • 2 firm-ripe peaches
  • 1/2 cup granulated sugar
  • 1/2 cup black rum such as Gosling’s Black Seal or Hamilton Jamaican Pot Still*
  • 1 tbsp. light corn syrup
  • 1/2 tsp. vanilla bean paste*
  • Kosher salt, to taste (optional)
  1. Bring a medium saucepan of water to a boil. Meanwhile, prepare a bowl of ice with water. Cut a small X in the bottom of each peach. Boil peaches until skins loosen, about 1 minute. Transfer to ice bath and let cool.
  2. Peel and pit peaches and cut into 3/4-in. wedges.
  3. In a medium saucepan, combine sugar, rum, and corn syrup. Cook over medium heat, stirring occasionally, until syrup comes to a boil. Reduce heat to a simmer, add peaches and vanilla bean paste, and simmer until fruit is slightly softened, 3 to 5 minutes. Remove from heat and season with salt to taste. Let cool, then enjoy!
* Find black rum at liquor stores and vanilla bean paste at well-stocked grocery stores and Make ahead: Chilled airtight, up to 5 days. PER 1/4-CUP SERVING 142 Cal., 1% (1 Cal.) from fat; 0.5 g protein; 0.1 g fat (0 g sat.); 25 g carbo (0.7 g fiber); 3 mg sodium; 0 mg cool.

Lavender White Chocolate Shell Ice Cream Topping

MAKES 1 1/4 CUPS | 15 MINUTES Spoon this coconut-rich, subtly floral topping over cold ice cream, and it magically firms up to create a crisp shell you can crack with your spoon. Feel free to use just a hint (or no) purple food coloring, or to add 1/4 teaspoon or so for a vivid pop of color.
  • 1 cup white chocolate chips such as Guittard Choc-au-Lait
  • 3/4 cup virgin coconut oil
  • 2 tsp. dried culinary lavender
  • 1 tsp. lemon zest
  • 1 or 2 drops purple food coloring, or more if you like (optional)
  1. In a medium metal bowl, combine white chocolate, coconut oil, and lavender. Set over a saucepan with 1 in. simmering water over low heat. Heat, stirring occasionally, until chocolate melts. Add lemon zest and food coloring, if using, and stir to combine.
  2. Whirl chocolate mixture in a blender until very smooth, about 30 seconds. Strain through a fine-mesh strainer into a bowl or jar. Let cool. Use at room temperature (if magic shell happens to firm up, just microwave to about 105°). Stir, then spoon over ice cream.
Make ahead: At room temperature, airtight up to 1 month. (If topping is chilled, it firms up; if needed, microwave just until pourable.) PER 1/4-CUP SERVING 221 Cal., 61% (134 Cal.) from fat; 2 g protein; 15 g fat (11 g sat.); 20 g carbo (0.1 g fiber); 31 mg sodium; 7.1 mg cool.

Sweet Corn Caramel Ice Cream Sauce

MAKES 1 1/2 CUPS | 30 MINUTES One taste of the rich yet subtle flavors in this candied ice cream sauce and you’ll realize that corn deserves a place at the dessert table.
  • Kernels from 1 1/2 ears corn on the cob
  • 6 tbsp. bourbon
  • 1 1/2 cups sugar
  • 1/2 cup corn syrup
  • 6 tbsp. heavy whipping cream
  • 1/4 tsp. kosher salt
  1. Put corn kernels and bourbon in a food processor and purée until smooth. Rub through a fine-mesh strainer into a medium saucepan, pressing to extract corn juice; discard corn skins.
  2. In the saucepan, combine corn juice, sugar, and corn syrup. Cover with a lid and cook over medium-high heat, stirring occasionally, until boiling, 2 to 4 minutes. Remove lid and cook mixture to 230° to 232°, about 8 minutes, using an instant-read or candy thermometer to check temperature. Remove from heat.
  3. Whisk in cream, return pan to heat, and cook again to 230° to 232°, 3 to 5 minutes. Add salt. If needed, blend with an immersion blender, or whisk vigorously until smooth. Serve warm.
Make ahead: Chill airtight up to 1 week; microwave until pourable. PER 1/4-CUP SERVING 384 Cal., 14% (54 Cal.) from fat; 1.1 g protein; 6 g fat (3.5 g sat.); 78 g carbo (0.5 g fiber); 108 mg sodium; 21 mg cool.

Lemon Curd, Mint, and Chive Ice Cream Topping

MAKES 3 CUPS | 20 MINUTES, PLUS 2 HOURS TO COOL Tyler Malek is known for his creative ice cream toppings like this one—silky lemon curd with a sprinkle of fresh herbs. The lemon curd makes plenty, so you’ll have enough for topping pancakes and toast; for serving over berries with a dollop of whipped cream; spooning into a tart shell; eating as pudding; and of course, enjoying right from a spoon.
  • 2/3 cup freshly squeezed Meyer lemon juice
  • 3/4 cup sugar, divided
  • 1/2 cup light corn syrup
  • 6 tbsp. unsalted butter, cut into chunks
  • 5 large eggs
  • 1 large egg yolk
  • 2 tbsp. fresh mint leaves cut into fine shreds (cut just before using)
  • 1 tbsp. chopped chives (chop just before using)
  1. In a medium saucepan, combine lemon juice, 1/4 cup sugar, the corn syrup, and butter. Cook over medium heat, stirring occasionally, until syrup reaches a boil, 5 to 6 minutes. Remove from heat and set aside.
  2. In a medium bowl with a mixer, beat eggs, egg yolk, and remaining 1/2 cup sugar until slightly frothy. Beating on low speed, slowly drizzle warm lemon syrup over egg mixture until well blended. Transfer mixture back to saucepan and cook over low heat, stirring constantly, until curd thickens enough to coat the back of a metal spoon in a thin, even layer (nappe), 4 to 5 minutes. Remove from heat and let cool.
  3. Drizzle lemon curd over ice cream and sprinkle with mint and chives.
Make ahead: The lemon curd, chilled airtight up to 2 weeks. PER 1/4-CUP SERVING 179 Cal., 41% (73 Cal.) from fat; 3 g protein; 8.2 g fat (4.4 g sat.); 25 g carbo (0.1 g fiber); 40 mg sodium; 108 mg chol. 
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