Trio of Fruity Ice Cream Toppings

I have been a homemade ice cream-making fool this summer! I’m making it so often that I’m running out of room to store it. Right now, I have blueberry cheesecake ice cream in my freezer.

So, if you’re in my neck of the woods, stop by and I’ll treat you to your own personal ice cream parlor, complete with a brownie bowl. Or waffles and ice cream, if  you’d prefer.

While I make homemade ice cream all year ’round, it’s more seldom in the colder months. So in the summer, all bets are off, and I don’t even feel guilty making batch after batch of it.

It’s so good, and the best part is that you know exactly what’s in it. Fresh milk, cream, eggs and sugar are all you need!

Today, I’m sharing homemade fruity toppings that can be used on any homemade or store-bought ice cream.

These Strawberry-Mint, Blackberry-Ginger and Mango-Vanilla compotes work best on classic vanilla ice cream, but would be pretty good on a scoop of chocolate or caramel, too. Or use them to make a caramelized banana split!

All of these can be made with fresh or frozen fruit, take just a few minutes to prepare, and can be stored in the fridge for up to a week. Stay cool!

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Trio of Fruity Ice Cream Toppings

Yield: about 1 cup of each flavor

Prep Time: 5 minutes

Cook Time: 14 minutes

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Ingredients

For the Strawberry-Mint Compote:

• 3 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 2 tablespoons water
• 2 tablespoons thinly sliced fresh mint leaves

For the Blackberry-Ginger Compote:

• 12 ounces fresh blackberries
• 1/4 cup granulated sugar
• 2 tablespoons water
• 2 teaspoons grated fresh ginger

For the Mango-Vanilla Compote:

• 2 cups fresh or frozen chopped mango
• 1/4 cup granulated sugar
• 2 tablespoons water
• 1 teaspoon vanilla bean paste or extract

Instructions

1. Make the Strawberry-Mint Compote: In medium saucepot, combine strawberries, sugar and water. Cook over medium heat 14 to 16 minutes or until thickened, stirring occasionally and breaking up fruit with back of spoon. Remove from heat; stir in mint. Cool and transfer to jar. Refrigerate up to 1 week.

2. Make the Blackberry-Ginger Compote: In medium saucepot, combine all ingredients. Cook over medium heat 14 to 16 minutes or until thickened, stirring occasionally and breaking up fruit with back of spoon. Cool and transfer to jar. Refrigerate up to 1 week.

3. Make the Mango-Vanilla Compote: In medium saucepot, combine all ingredients. Cook over medium heat 14 to 16 minutes or until thickened, stirring occasionally and breaking up fruit with back of spoon. Cool and transfer to jar. Refrigerate up to 1 week.

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