Strawberry Ice Cream Topping Recipes

HOMEMADE STRAWBERRY ICE CREAM TOPPING

Steps:

• 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.

EASY HOMEMADE STRAWBERRY ICE CREAM TOPPING

Steps:

• Combine all of the ingredients in a small saucepan.
• Cook over medium low heat for about 20 minutes, stirring occasionally to keep from bubbling over.
• Let cool, transfer to an airtight container.
• Store in the refrigerator for up to 1 week.
• Serve over ice cream, waffles, French toast, or use to make strawberry milkshakes.

SUPREME STRAWBERRY TOPPING

Steps:

• Wash strawberries and remove stems; cut large berries in half or roughly chop them.
• Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
• Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

STRAWBERRY ICE CREAM TOPPING

Steps:

• Combine all ingredients into a small saucepan.
• Bring to a boil over medium-high heat; let boil for 5-10 minutes, or until thickened.
• Remove from heat and stir in extract.
• Puree in blender and strain out seeds, if desired.

COPYCAT STRAWBERRY SHORTCAKE ICE CREAM TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
• Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
• Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
• Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
• Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.