Sweet Cherry Ice Cream Sauce

Did you know that July is National Ice Cream Month? Also, the 3rd Sunday in July is celebrated as National Ice Cream Day! In case you’re wondering, that’s July 16 this year.

Personally, I think we have far too many National *insert something* days. Not losing sleep over it though because I do understand that many of them aren’t actually official “national” days and that people are just having fun.

And what better time to have fun than a holiday weekend — well, at least here in the U.S. of A.! By the way, National Ice Cream Month and Day are legit! They were signed into public law by President Reagan on July 9, 1984. DSC_0073


I find it quite satisfying that National Ice Cream celebrations were born the same year as me. Just saying, it can’t be a coincidence that I love me some ice cream.

Anyway, to celebrate America (or Canada’s 150th) here’s a lovely red cherry sundae topping for that ice cream you’ll be enjoying.  DSC_0079

Sweet Cherry Ice Cream Sauce

Cherries make the perfect summer ice cream topping for a red, white, and blue weekend. And because I’m not exactly a person that likes to spend hours upon hours in the kitchen, I love this recipe even more because it’s quick! Woot! Woot!

So, I know all the steps don’t make it look quick but I tried to split it up so it’s easier to follow along. Mostly because I hate recipes that have full paragraphs in one step. That’s just multiple steps pretending to be one! Grrrr.

Sweet Cherry Ice Cream Sauce

Here’s what you’ll need:

  • 1 lb Cherries
  • 3 Tbsp Water
  • 2 tsp Honey
  • 1 tsp Cornstarch
  • 1/2 cup Cherry Juice (I used Black Cherry Juice purchased from the grocery store)

Here’s what you’ll do:

  1. Pit and cut all the cherries in half.
  2. Place half the cherries into a medium sauce pan along with the water and 1 tsp of honey.
  3. Smash the cherries a bit with a spoon and bring to a quick boil. Simmer on medium-high heat for 4 minutes.
  4. Remove from heat and use a strainer to remove the skins and such. You may need to use the spoon to push the cherry juice through the strainer.
  5. Return your freshly made cherry juice to the pan, add all the store bought cherry juice minus 1 tsp, and turn the heat to medium.
  6. Use the 1 tsp cherry juice and the 1 tsp cornstarch to make a smooth paste. Once smooth, whisk it into your simmering cherry juice.
  7. Whisk in your final tsp of honey and add you remaining cherries. Bring quickly to a boil and remove from heat.

This makes about 1 cup of cherry topping and it needs to be stored in the fridge. It would probably stir nicely into some Greek yogurt or work beautifully as a topping for angel food cake.

This topping is just sweet enough and tastes like summer! I prefer my topping to be cold but it would be just fine warm. It is magnificent with homemade vanilla ice cream even if the homemade stuff melted super fast in this 90 degree weather. Enjoy!




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