Happy Sundae Sunday! Did you know that it’s National Ice Cream Day? I had no idea either until I saw someone mention it on Facebook. It also happens to be my awesome Aunty Julie’s birthday. Happy Birthday Aunty! I hope you’re doing something super fun. Like hopping a train to Berlin or Paris or Barcelona, eating some amazing food, and dancing to Gitano music until the wee hours of the morning. So, there’s a whole day dedicated to ice cream? I guess that isn’t necessarily a bad thing. And honestly, ice cream, what would I do without you? You can comfort me like no other food can. I can turn to you when I am feeling down in the dumps. You don’t get all judgmental or tell me to suck it up and get over it. You just let me be moody. And when I am overjoyed about something, you are right there to help me celebrate. You don’t even mind when I top you with chocolate sauce, whipped cream and rainbow sprinkles.
In honor of National Ice Cream Day I thought I would share with you a recipe that could be used with almost any ice cream. With the last of my strawberries, I made an amazing strawberry sauce.
I mashed only half the strawberries.
This sauce would also be good on pancakes, waffles, or straight out of the jar.
What is your favorite ice cream topping?
- 1 cup of fresh strawberries, hulled and chopped
- ¼ cup water
- 1 tablespoon granulated sugar
- ¾ teaspoon vanilla
- ¼ teaspoon lemon juice
- Take half of the strawberries, mash them until desired consistency and set aside.
- Heat water and sugar over medium high heat, stirring occasionally until sugar has completely dissolved.
- Add all strawberries, vanilla and lemon juice.
- Reduce heat to medium low and cook for about 3 minutes, stirring occasionally.
- Remove from heat and let cool before serving.