There is something magical about Strawberry Sauce for Ice Cream that takes me straight back to my grandmother’s small kitchen in Crete. I still remember the way the sweet smell of strawberries would fill the air while she stirred a pot slowly on the stove. She never rushed. She always said, “Good things need patience, my little Inaya.”

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

And today, I want to share my favorite Strawberry Sauce for Ice Cream recipe with you.

This strawberry sauce is not just a topping. It is sunshine in a spoon. It is summer in a jar. It turns simple vanilla ice cream into something unforgettable. I make this Strawberry Sauce for Ice Cream every spring when strawberries arrive at the market, bright red and fragrant. I also make it in winter using frozen berries when I want to taste a little summer again.

This homemade Strawberry Sauce for Ice Cream feels fresh, vibrant, and real. No artificial flavors. No strange ingredients. Just strawberries, sugar, and love.

Why I Love Making This Strawberry Sauce for Ice Cream

I love this recipe because it reminds me that simple ingredients can create something beautiful. Strawberries, sugar, a little lemon juice — that’s all I need.

I make this Strawberry Sauce for Ice Cream when friends come over unexpectedly. I make it when my nieces visit and ask for “something sweet, Auntie.” I make it when I want to surprise my husband after dinner.

It takes only a few minutes to prepare, but it feels special every time.

I also love how versatile it is. Yes, I pour it over ice cream, but I also spoon it over yogurt, pancakes, cheesecake, and even warm toast. Sometimes I swirl it into whipped cream. Sometimes I eat it straight from the jar with a spoon. I won’t lie to you — I have done that many times.

This strawberry sauce makes me feel like a little girl again, standing next to my grandmother, watching the strawberries break down into something silky and glossy.

Ingredients & Little Kitchen Secrets

For my homemade Strawberry Sauce for Ice Cream, I use the simplest ingredients.

🛒 Ingredients

• 500 grams (1 pound) fresh strawberries, hulled and chopped
• ½ cup (100 grams) granulated sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract (optional but lovely)
• 2 tablespoons water
• 1 teaspoon cornstarch (optional, for thicker sauce)

My Little Secrets

1. Choose ripe strawberries.
I always smell them before buying. If they smell sweet and strong, they will taste sweet and strong.

2. Do not skip the lemon juice.
Lemon brightens the flavor and balances the sweetness. It makes the Strawberry Sauce for Ice Cream taste fresh, not flat.

3. Control the texture.
If I want a chunky sauce, I mash lightly. If I want it smooth, I blend it after cooking. Both ways taste beautiful.

4. Add vanilla at the end.
Vanilla deepens the flavor. I add it after cooking so it stays fragrant.

How I Make It, Step by Step

I promise you, this is easy. Stay with me in the kitchen.

👩‍🍳 Step 1: Prepare the Strawberries

I wash the strawberries gently under cold water. I remove the green tops and chop them into small pieces. If they are very large, I cut them into quarters.

I place them into a medium saucepan.

Step 2: Add Sugar and Lemon

I sprinkle the sugar over the strawberries. I pour in the lemon juice and water. I stir gently and let everything sit for about 5 minutes.

This resting time helps the strawberries release their natural juices.

Step 3: Cook Slowly

I place the saucepan over medium heat. I stir occasionally while the strawberries begin to soften.

After about 5–7 minutes, the mixture starts bubbling. The strawberries break down and create a beautiful red syrup.

If I want thicker Strawberry Sauce for Ice Cream, I mix the cornstarch with one tablespoon of water in a small bowl. Then I pour it into the saucepan and stir constantly for 1–2 minutes until it thickens.

Step 4: Mash or Blend

At this point, I decide the texture.

If I want it rustic, I mash the strawberries gently with a fork or potato masher.

If I want it smooth, I use a hand blender and blend carefully until silky.

Step 5: Add Vanilla & Cool

I remove the saucepan from the heat. I stir in the vanilla extract.

I let the sauce cool completely before pouring it over ice cream. It thickens even more as it cools.

How I Serve It at Home

Oh, this is my favorite part.

I scoop creamy vanilla ice cream into small bowls. Then I warm the Strawberry Sauce for Ice Cream just slightly not hot, just warm. I drizzle it generously over the top.

The sauce slowly melts into the ice cream, creating pink rivers that swirl into white clouds.

Sometimes I add:

• Fresh mint leaves
• Crushed biscuits
• Toasted almonds
• Whipped cream

When we have guests, I serve ice cream in small glass cups and let everyone add their own strawberry sauce. Women gather around the table, laughing, talking, sharing stories. That is what food should do.

Storage, Reheating & Make-Ahead Tips

I often make this Strawberry Sauce for Ice Cream ahead of time.

In the Refrigerator:

I store it in a clean glass jar with a lid. It stays fresh for up to 5 days.

In the Freezer:

I freeze it in small containers for up to 3 months. I thaw it overnight in the refrigerator.

Reheating:

I warm it gently in a small saucepan over low heat. I never boil it again because it can become too thick.

If the sauce thickens too much in the fridge, I add one tablespoon of warm water and stir.

100-Word Short Version

This homemade Strawberry Sauce for Ice Cream uses fresh strawberries, sugar, lemon juice, and vanilla for a simple yet flavorful topping. I cook chopped strawberries with sugar and lemon until soft and syrupy, then mash or blend to my preferred texture. A little cornstarch creates a thicker consistency if desired. I cool the sauce before drizzling it over vanilla ice cream, yogurt, pancakes, or cheesecake. It stores well in the fridge for 5 days and freezes beautifully. This easy strawberry sauce recipe adds bright, fresh flavor to any dessert and comes together in under 15 minutes.

🍓 Recipe Card

⏱️ Time

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

🛒 Ingredients

• 500 grams fresh strawberries, chopped
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch (optional)

👩‍🍳 Instructions

1. Wash, hull, and chop the strawberries.
2. Place strawberries in a saucepan with sugar, lemon juice, and water.
3. Let sit 5 minutes to release juices.
4. Cook over medium heat for 5–7 minutes until bubbling.
5. Stir in cornstarch mixture if thicker sauce is desired.
6. Mash or blend to preferred texture.
7. Remove from heat and stir in vanilla.
8. Cool before serving over ice cream.

📝 Notes

Use ripe strawberries for best flavor. Adjust sugar based on sweetness of fruit. Sauce thickens as it cools. Store in fridge up to 5 days.

🍽️ Nutrition (per serving, approx.)

Calories: 80
Carbohydrates: 20g
Sugar: 18g
Fat: 0g
Protein: 0g
Fiber: 1g
Sodium: 1mg

Strawberry Sauce for Ice Cream

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• Author: INAYA
• Total Time: 15 minutes
• Yield: Makes about 1 1/2 cups (6 servings) 1x
• Diet: Vegetarian

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Description

This homemade Strawberry Sauce for Ice Cream tastes bright, fresh, and perfectly sweet. I simmer juicy strawberries with a touch of sugar and lemon until they turn glossy and spoonable, then finish with a whisper of vanilla. It’s the easiest way to upgrade vanilla ice cream, and it also shines on cheesecake, pancakes, yogurt, and waffles. Ready in about 15 minutes, made with simple ingredients, and so much better than store-bought.

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Ingredients

Scale 1x2x3x

• 1 lb (500 g) strawberries, hulled and chopped
• 1/2 cup (100 g) granulated sugar
• 1 tbsp fresh lemon juice
• 2 tbsp water
• 1 tsp vanilla extract (optional but delicious)
• 1 tsp cornstarch (optional, for a thicker sauce)
• 1 tbsp water (only if using cornstarch, to make a slurry)

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Instructions

1. Wash the strawberries, remove the green tops, and chop them into small pieces.
2. Add strawberries, sugar, lemon juice, and 2 tablespoons water to a small saucepan. Stir to combine, then let sit for 5 minutes so the berries release their juices.
3. Place the saucepan over medium heat and bring to a gentle simmer. Cook for 5–7 minutes, stirring occasionally, until the strawberries soften and the sauce looks syrupy.
4. Optional for thicker sauce: Stir cornstarch with 1 tablespoon water in a small bowl to make a slurry. Pour it into the simmering sauce while stirring constantly. Cook 1–2 minutes until glossy and slightly thicker.
5. Mash the strawberries with a fork for a chunky texture, or blend carefully with an immersion blender for a smoother sauce.
6. Remove from heat and stir in vanilla extract.
7. Cool for 10–15 minutes before serving, or chill completely for a thicker, spoonable sauce over ice cream.

Notes

For the best flavor, use ripe, fragrant strawberries. If your berries taste very sweet, reduce the sugar by 1–2 tablespoons. If they’re tart, add a little extra sugar to taste. I love a chunky sauce on ice cream, but I blend it smooth for cheesecake. Store in a clean jar in the fridge for up to 5 days. Freeze for up to 3 months; thaw overnight in the fridge. If the sauce thickens too much after chilling, stir in 1–2 teaspoons warm water to loosen it.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: About 1/4 cup
• Calories: 80
• Sugar: 18 g
• Sodium: 1 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 0 g
• Cholesterol: 0 mg

Conclusion

Every time I make this Strawberry Sauce for Ice Cream, I feel connected to my grandmother, to my childhood, to the women in my life who taught me that sweetness belongs in both food and life.

You do not need complicated ingredients to create something beautiful. You only need fresh strawberries, a little patience, and someone to share it with.

Make this strawberry sauce. Pour it generously. Sit down with your family. Laugh together. And remember that the simplest recipes often hold the warmest memories.

With love from my kitchen in Crete,
INAYA 🤍