This post featuring my ridiculously simple strawberry sauce ice cream topping is sponsored by So Delicious. Please read my disclosures.
As we approach the end of May, and the weather is feeling more like summer than spring, I am getting a mad hankering for ice cream.
I enjoy ice cream, but I don’t eat it often because large portions of dairy irritate my sensitive stomach.
The good news is that I can still enjoy ice cream, without the dairy, thanks to So Delicious.
So Delicious makes a non-dairy frozen dessert that tastes beyond amazing. Each little pint of frozen deliciousness offers the same texture as regular ice cream, all without the dairy.
I decided to give the So Delicious® Vanilla Bean flavor a try, as it works well in this recipe. You can taste the creamy coconutmilk and hint of classic vanilla, but the flavors do not overpower your taste buds, and the classic flavor really allows the strawberry sauce to pop.
I also love supporting this brand. Every So Delicious non-dairy frozen dessert is certified gluten-free, Non-GMO Project verified, Kosher Pareve, and Certified Vegan.
How to Make a Simple Strawberry Sauce
Since strawberry season starts in early June, I wanted to pass along a little inspiration for making your own ice cream topping with my ridiculously simple strawberry sauce ice cream topping recipe.
Related Article: How to Make Your Own Chocolate Candy Magic Shell Ice Cream Topping
The first thing you’ll want to do is prepare your strawberries. You’ll need about three cups of washed, hulled, and sliced strawberries for this recipe. Fresh is best, and there are plenty of strawberries available at Sprouts Farmers Markets for the taking!
Combine your prepared strawberries with sugar, vanilla, lemon juice and lemon zest in a medium saucepan.
Then heat the mixture over medium heat for about 10-15 minutes, stirring often, until the strawberries break down into a beautiful, thickened sauce.
Allow the strawberries to cool for a bit and you can either serve as is, or, for a smoother strawberry sauce, use your hand-held immersion blender to blend the sauce smooth. (If you don’t have an immersion blend, you can add the mixture to a blender or food processor instead.)
Allow the sauce to mostly cool before serving atop a scoop of your So Delicious dairy-free frozen dessert of choice. It tastes amazing warm, but it will melt your frozen dessert on contact if too hot.
Store leftover strawberry sauce in a covered container in your fridge for up to two weeks.
Don’t have fresh strawberries?
If you don’t have fresh strawberries, you can use frozen berries. Just be prepared to cook the mixture longer to cook off the excess liquid.
How Do You Top Your Ice Cream?
While I typically think a chocolate topping is best, and I particularly love my chocolate candy magic shell topping recipe, I happen to think this ridiculously simple strawberry sauce elevates the taste of my dairy-free frozen dessert much more. And it just feels more summery and light.
The sauce is sweet and tangy. The fresh strawberry flavors elevate the So Delicious dairy-free frozen dessert to new heights, making every bite even more delightful than the last.
I hope you, too, savor each and every bite, and that you have no shame in licking the bowl clean.
The strawberry sauce also makes this dessert look like you spent hours preparing it. Impress your dinner party guests with this delicious topping that they can’t help but ooh and aah over it.
You can find So Delicious dairy-free frozen desserts – and all the ingredients you need to make this ridiculously simple strawberry sauce ice cream topping – at a grocery store near you.
Related Reading: 24 Amazing and Gluten-Free Strawberry Recipes
Simple Strawberry Sauce Ice Cream Topping Recipe
- 3 cups fresh strawberries washed, hulled, and sliced
- 1/3 cup sugar
- 1 tsp pure vanilla extract
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 1 pint So Delicious Vanilla Bean Frozen Dessert
- Combine the strawberries, sugar, vanilla, lemon juice, and lemon zest in a medium saucepan.
- Heat mixture over medium heat for 10-15 minutes, stirring frequently, until strawberries break down and the sauce is thickened.
- Take the saucepan off the heat. At this point you can leave the sauce as is, or you can puree the strawberry sauce using an immersion blender or a food processor to make it smooth.
- Let the sauce cool for at least 10 minutes and serve warm or let cool completely and serve cold over a scoop of So Delicious Vanilla Bean frozen dessert or ice cream of choice.
- Stores well in a covered container in the refrigerator up to 2 weeks.
- Please note nutrition values calculated for the strawberry sauce only (does not include the frozen dessert/ice cream).
- This recipe makes approximately 2 cups of strawberry sauce.
- If you do not like strawberry seeds in your sauce, you can strain the sauce before serving.
- You can use frozen strawberries for this recipe if fresh strawberries are not available. Since frozen strawberries contain more liquid when defrosted, you may need to cook the sauce for a longer period of time to allow the moisture to cook off and for the sauce to thicken.
- I used one lemon to get the 2 tablespoons of fresh lemon juice and 1 teaspoon of lemon zest for this recipe.