Simple sweets


Few pairings are more universally loved than chocolate sauce and ice cream. These recipes pair a sinfully decadent chocolate fudge sauce from senior communications major Megan Troyer and a healthy twist on ice cream from dietetics major Jonathan Isbill.

Dad’s Famous Chocolate Sauce

By Megan Troyer

When my parents were newly married, one of their favorite places to go out to eat was Outback Steakhouse, and they would always bring home cheesecake. Since chocolate might as well run through Troyer veins, there was never enough chocolate sauce on the cheesecake, so they started making their own sauce. One time during the Winter Olympics, I had already been asleep, but my mom woke me up and brought me downstairs. I was so excited to watch gymnastics and eat chocolate-covered cheesecake, snuggled up in blankets that night with my parents.


  • 1 stick of butter
  • 1/2 c. sugar
  • 1/4 c. cocoa
  • 1/4 milk
  • 1/2 tsp vanilla

Directions: Melt butter. Add sugar, and allow it to come to a boil over low to medium heat, but be careful not let it burn. Once the sugar boils, stir and add cocoa, allowing it to fully dissolve.  Reduce heat to low and add the vanilla and milk, stirring the whole time to prevent it from scorching. Let it sit on low heat for a few more minutes, then pour over cheesecake.

Glorious Gelato

By Jonathan Isbill

As a future dietitian and a nutrition fanatic, I want to help people enjoy food without guilt or shame. We are inundated with expectations and guidelines of how we are “supposed” to eat, rather than just being at ease and relaxed and giving ourselves the opportunity to freely explore and enjoy food.

Ice cream is one of the gleeful food experiences that interact with, from cones and cups to milkshakes and smoothies; from fancy and socially impactful Ben and Jerry’s and a 99-cent cone from the corner shop. With this recipe, you can transform your “guilty” pleasure into a “glorious” one.


  • 1 cup plain unsweetened Greek Yogurt (high protein)
  • 1 cup Milk of choice, such as unsweetened almond milk
  • ½-1 banana and/or 1 cup chunked mango, baked and mashed sweet potato, pure pumpkin, white or garbanzo beans or half an avocado!
  • Spices such as cinnamon, nutmeg, ginger, cloves, allspice and cocoa
  • Pinch of sea salt

Directions: Add all ingredients to a blender or food processor and place in a freezer safe container or bowl. Place in the freezer for 15-30 min., then remove and stir with a fork or again in the food processor or blender. I like adding toppings like roasted nuts and seeds, granola or oats.