July is National Ice Cream Month, and what better way to celebrate than with a big bowl of your favorite flavor?
I grew up firmly a hot fudge girl, but as I’ve gotten older, I’ve come to really love a fruit topping on my ice cream.
Frozen fruit can be used to make a delicious ice cream topping.
You can literally take fresh fruit, like blueberries, sliced peaches, frozen hulled strawberries or chunks of mango, and drop them into a bowl of old-fashioned vanilla (or chocolate, or cookies and cream, or whatever you like!)
You can also make a compote or berry sauce for your favorite flavor! I love mixed berries on top of vanilla with a sprinkling of toasted walnuts.
3 cups frozen fruit, such as blueberries, strawberries or cherries
3 Tbs orange juice
1/4 tsp cinnamon
1/4 tsp ground ginger
1 tsp raw sugar
Place all ingredients in a heavy saucepan, and bring to a simmer over medium-high heat. Once the mixture bubbles, reduce heat slightly and let the fruit cook down.
Continue cooking for 10 to 12 minutes, occasionally smashing the fruit with a spoon as it breaks down.
Remove from heat, and transfer to a clean jar to cool completely. Seal the jar and store in the refrigerator.
Reheat and pour over ice cream.
Nutritional Information: Calories Per Serving: 22, Calories from Fat: 2, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1 mg, Carbohydrates: 5 g, Fiber: 1 g, Sugar: 4 g, Protein: 0 g.
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