Baking & cooking with an enthusiastic amateur
As a kid, my favorite ice cream treat was a banana split from Dairy Queen. Of that banana split, the pineapple sauce was my favorite part. My fondness for pineapple hasn’t waned, though my ice cream tastes have swung more towards the death-by-chocolate flavors – best topped with even more chocolate.
Still, with summer well on its way and the temperature rising, I found myself craving both ice cream and fresh pineapple, having snagged the latter on sale for just $1.50. Perfect time to make homemade pineapple sauce! While the version I had as a kid was made with crushed pineapple, I used diced pineapple instead, to best savor all the little tidbits of fresh fruit.
While I made this sauce with ice cream in mind, you could spoon it over cake as well.
Pineapple Sauce for Ice Cream
1 cup diced pineapple
¼ cup of water
½ tsp brown sugar
½ tsp cornstarch
Mix sugar & cornstarch together in a saucepan with the water. Add pineapple. Cook, stirring slowly, at medium-low heat until the mixture begins to bubble and thicken. Cook for another two to three minutes. Let cool for five to ten minutes before covering and transferring to the refrigerator. Chill for at least one hour before serving.
Makes three servings.
Cost per serving: $0.19
Calories per serving: 30
I served each serving of pineapple sauce over ¾ cup of vanilla ice cream, topped with two tablespoons of whipped cream and a maraschino cherry, bringing the cost per serving to $0.74 and calories per serving to 285.