Homemade Strawberry Ice Cream Topping
Today I’m riding the coattails of my favorite ice cream recipes and continuing the celebration of National Ice Cream Month with more ice cream fun. In fact, this week BEB is completely devoted to ice cream treats… I think you’re going to enjoy the different types of recipes that are in the queue! Kicking it off is this amazing homemade strawberry topping sauce. While I’m almost always a hot fudge sundae kinda girl, sometimes there are just days in the summer that scream for some lively fruit flavor on top of creamy vanilla ice cream. The insane heat wave we just had that lasted the better part of 10 days certainly provided multiple opportunities for such ice cream-making decisions. While the store-bought sauce is okay in a pinch, it’s disheartening that two of the first three ingredients listed on the label are corn syrup and high fructose corn syrup. I may not be the healthiest eater on the face of the planet, but I really try to avoid those ingredients if at all possible. This was the perfect opportunity to conquer yet another homemade version of an ice cream-related recipe (or, ice cream accessory, if you will).
This sauce is positively delicious and will make your kitchen smell unbelievably scrumptious. The strawberry aroma is absolutely outstanding; there is no comparison between this and the store-bought variety – the flavor is bright, fresh and bold. While this is perfect as an ice cream topping, you could also use it on top of waffles, pancakes, crepes or whatever else you enjoy topping with a strawberry sauce!
The beauty of making things at home is that you can make them exactly how you like them. I chopped up the strawberries and cooked almost all of them down, saving a few to stir in at the end so the sauce was still a little chunky. You could choose to slice the strawberries, put them in whole, quartered, or even puree it in a blender at the end if you don’t like any chunks.
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As is the case with most pretty things that you can put in a jar and tie a ribbon around, this strawberry sauce would make a wonderful gift. You could make some for the holidays (anything shiny, sparkly and red is always a big hit), or put together a cute little hostess basket if you’re attending a summer party. In lieu of wine, bring all the fixin’s for a great ice cream sundae party – this, along with hot fudge or some other sauces/toppings (stay tuned this week… hint, hint!) would be a great summertime gift.
Or, you can keep it in your fridge, all to yourself. I won’t tell anyone ;-)
One year ago: Top 10 List: Favorite Main Dishes
Two years ago: S’mores Whoopie Pies
Three years ago: Snickerdoodles
Four years ago: Plain Bagels
Homemade Strawberry Ice Cream Topping
Ingredients
- 1 pint (473.18 g) fresh strawberries, rinsed, hulled and coarsely chopped
- ⅓ cup (66.67 g) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Set aside about 1/3 of the chopped strawberries.
- Combine the remaining strawberries and sugar in a 2-quart saucepan over medium-high heat. Bring the mixture to a boil and cook, stirring occasionally, for 5 to 10 minutes, or until the sauce thickens. Remove from the heat and stir in the reserved strawberries and vanilla extract. Allow the sauce to cool to room temperature before using. Leftovers can be stored in an airtight container or jar in the refrigerator for 2 to 3 weeks.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Made half and without vanilla. Still yummy!!!
Can you freeze this strawberry sauce?
Yes, you can!
This is the recipe I use; foolproof and delicious. I usually use about 1/4 cup of sugar or a little less which is fine for us with the sweet ice cream.
Can this topping be canned?
I do not recommend, as I cannot calculate the pH balance and determine whether it would be safe for long-term storage.
I used frozen strawberries, and left it chunky. Delicious! Thanks for the recipe; now I’m onto complete your banana split ice cream cake recipe:)
Just made your strawberry topping recipe about a hour ago, changed it up just a bit by adding about a half cup of finely chopped pineapple to the mix from the start. Adds a bit of extra crunch, and the hint of tartness doesn’t take away from the sweet strawberry’s. This was a last minute thought when I saw the left over pineapple in the fridge beside the bowl of strawberries. Just tried it on vanilla and was delicious. Any other combinations that you have tried yourself? Cheers Robert
We use a stick blender to make it smooth. We love this easy recipe.
Always the very BEST recipes. Yummy in my tummy!
Can this be canned? Like water bath or pressure? If so what are the recommended way to process it?
Hi Betty, No, I would not advise using this recipe for long-term storage.
I’m about to try this. It sounds great. An easy to make peanut butter sauce is one part smooth peanut butter to two parts sweetener. Can use maple syrup, corn syrup, honeyor pancake syrup. I like honey the best. Put both in a microwave safe bowl and nuke for about a minute on high. Remove and stir then put back in for another minute. Can be eaten right away (on ice cream, of course) and then stored in the fridge for a week or more. Let come to room temp. or nuke for 30 sec. the next time you want some. If there’s any left. :)
Can u use brown sugar in this?
Hi Isabella, I have not tried to do so; I couldn’t say how it would turn out if you did.
I think I may be the first English person commenting on this site. If so, hooray! I love your recipe. I have already made some strawberry ice cream (with TEN egg yolks!) and the meringues with the egg whites left over. Now I need your sauce. With your recipe, would you recommend sieving out the strawberry pips to get a smoother sauce? My strawberries come from my allotment and the seeds are quite rough and there are so many of them!
Hi Karen, You could definitely strain the sauce to make it extra-smooth. Enjoy! :)