Homemade Pineapple Ice Cream Topping

The celebration of ice cream continues this week! After sharing my favorite ice cream recipes, then a strawberry ice cream topping, I’m rolling out a fabulous homemade pineapple topping. Pineapple isn’t one of the most common sundae toppings (at least, not in my little corner of the world, a.k.a. “the bubble”), but everyone knows that pineapple topping is an absolute must when it comes to making a killer banana split. I have seen some store-bought versions in the store before, but unfortunately, just as in the case with the strawberry toppings, corn syrup and high fructose corn syrup are two of the first three ingredients. When it takes less time to make something homemade than it takes to go to the store and buy it, I’m sold each and every time.

This topping is crazy easy to make – it only involves four ingredients and you can have the whole project completed in less than 30 minutes… prep, cook and cleanup included. Fresh pineapple is chopped up and combined with some lemon juice, brown sugar and a pinch of cinnamon, and then cooked down until the liquid is thickened slightly and reduced to a syrup consistency. The result is a chunky sauce that’s a little tart, a little sweet and a little spicy. In other words, it’s utterly perfect. The ideal topping for a cold, smooth and creamy bowl of vanilla ice cream. Summer just got a little sassier!

(Psst… did you notice that I’ve already made hot fudge, and this week we’ve crossed off strawberry and pineapple toppings? You definitely want to check back for what I have in store for tomorrow! :))

One year ago: S’mores Cupcakes
Two years ago: Snickerdoodle Blondies
Three years ago: Bananas Foster Banana Bread
Four years ago: Jalapeño Cheddar Cornbread

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Homemade Pineapple Ice Cream Topping

Ingredients:

2 cups finely chopped fresh pineapple

¼ cup lemon juice

2 tablespoons light brown sugar

Pinch ground cinnamon


Directions:

1. Combine the pineapple, lemon juice, brown sugar and cinnamon in a 2-quart saucepan over medium-high heat.


2. Cook, stirring occasionally, until the sugar is dissolved and the juice is reduced, 5 to 10 minutes. Set aside to cool slightly before using. Store leftovers in the refrigerator.


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(Recipe adapted from Food Network)


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