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1
Spoon 1 tablespoon of each of the sauces into each of 4 shallow serving dishes, placing them next to each other.
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2
Place a scoop of the chocolate ice cream on the marshmallow sauce and a scoop of the vanilla on the chocolate sauce.
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3
Top each scoop of chocolate ice cream with marshmallow sauce and each scoop of vanilla with chocolate sauce.
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4
Add a dollop of the whipped cream to each scoop and serve immediately.
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5
1 (12-ounce) package semisweet chocolate chips or 12 ounces bittersweet or semisweet chocolate, finely chopped
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6
1/2 cup heavy cream
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7
Pinch salt
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8
Melt the chocolate with the cream, 6 tablespoons water, and the salt in a heatproof bowl set over a saucepan of simmering water, stirring until smooth.
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9
Use immediately, or let cool to room temperature, transfer to a glass jar, and refrigerate, tightly covered, for up to 2 months.
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10
Shake well before serving chilled, or gently reheat before serving.
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11
1 (7 1/2-ounce) jar marshmallow cream
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12
With a rubber spatula, scrape the marshmallow cream into a bowl.
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13
Add 3 tablespoons of warm water to the jar, screw on the lid, and shake hard.
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14
Add the liquid to the bowl and whisk until smooth.
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15
Thin the sauce with 1 to 2 tablespoons water if necessary.
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16
Use immediately or transfer to a glass jar and store at room temperature, tightly covered, for up to 3 months.
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17
Serve at room temperature.
