Ice cream toppings to help you chill out this summer
Add that saucy, fruity or nutty edge to your favourite flavour
Ice cream without toppings is like a salad without dressing, burger without fries, chips without salsa. It just should not be.
Toppings add pizzazz to an ice cream — whether it is in a cup or cone — and oomph to any water- or dairy-based ice pop. Even ice cream desserts like banana splits, sundaes and rose-flavoured faloodas get better with an extra garnish.
They, however, are not just sidekicks. Toppings have their own personalities and add to a frozen treat’s flavour profile. Sometimes it is a little crunch or unexpected chewiness. Sometimes it is a burst of fruitiness or a floral note. Then there are times when a warm spirit rises up in a rum or bourbon butter-laced sauce.
Ice cream shops usually offer an array of saucy, fruity, nutty and sweet and sour toppings. With a little creativity, you can do even better. Here are a few suggestions to take your icy treat over the top:
Bearing fruit
Spiked mangoes: In a saucepan, melt two tablespoons of butter over medium heat and add four tablespoons of light brown sugar. After the sugar dissolves, add one cup of diced mango cubes and 1/2 teaspoon of vanilla extract. Cook for three to four minutes, stirring occasionally. Turn the heat off and add one tablespoon of spiced rum. Stir well and let the mangoes cool. Best with: tropical-flavoured ice creams like banana, coconut and passion fruit and sorbets like rhubarbhibiscus and lemon. Also works well on good old vanilla ice cream.
Cherry compote: In a medium saucepan, combine two cups of frozen pitted cherries, 1/2 cup of sugar and one teaspoon of water over medium heat. Cook, stirring often, until mixture is thick and syrupy. Add two tablespoons of lemon juice and cook for two more minutes. Remove from heat and serve warm or at room temperature. Best with: panna cotta or spiced chocolate ice creams and studded ones like cookies and cream, Moose Tracks and butter pecan.
Chocolate therapy
Hot fudge sauce: In a saucepan, combine 3/4 cup of sugar, 1/2 cup of evaporated milk, two tablespoons of salted butter, two tablespoons of light corn syrup and a pinch of sea salt. Cook over medium heat, stirring constantly, until the sugar is melted. Add 1/2 cup of milk chocolate chips and stir until melted. Remove from heat and drizzle over ice cream when the sauce is still warm. (From “Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines.) Best with: mint, black raspberry, peanut butter and, of course, coffee, vanilla and chocolate ice creams. Dip fruit ice pops like strawberry and blueberry into it, too.
White chocolate sauce: In a heatproof metal or glass mixing bowl, add one (7.5-ounce) jar of marshmallow creme, three ounces of chopped good white chocolate,1/4 cup light corn syrup, two tablespoons heavy cream and 1/4 teaspoon salt. Place the bowl in a mediumsized pot that has about two inches of simmering water. Stir the ingredients until they melt and become smooth. Take the bowl off the heat and add 1/2 teaspoon of vanilla extract. Stir to combine. (From the blog “Baked Bree.”) Best with: Chocolate and coffee ice cream. Also stands out on brightly hued sorbets like strawberry, grape, orange and mango.
Candied bites Cinnamon pistachios: Preheat the oven to 250 degrees. In a saucepan, add1/4 cup of water, 3/4 cup of granulated sugar, 1/2 teaspoon of salt, 3/4 teaspoon of ground cinnamon and a pinch of cayenne over medium heat. Let the syrup boil, stirring occasionally until the foam subsides and it thickens. Remove the saucepan from heat and add 11/2 cups shelled pistachios. Stir until the nuts are evenly coated with the sugar syrup. Spread nuts on a parchment-lined baking sheet for about 15 minutes, stirring every five minutes. Remove from the oven and let them cool completely. Best with: cinnamon, banana, rumraisin, chocolate and strawberry ice creams. Mocha sunflower seeds: This is a riff on the Mocha Pepitas from Taste of Home. Preheat the oven to 300 degrees. To a coffee grinder, add six tablespoons of sugar, two tablespoons of cocoa powder and one tablespoon of instant coffee granules. Pulse until finely ground and transfer to a bowl. Whisk one large egg white in a bowl until frothy. Stir two cups of salted sunflower seeds into the egg white. Gently stir the mocha mixture into the egg white to coat the seeds evenly. Spread in a single layer on a parchment-lined baking sheet. Bake for 15-17 minutes, stirring after seven minutes. Cool completely in the pan. Best with: banana, sweetened cream, orange, chocolate and cherry ice creams.
Candied bacon: Preheat the oven to 375 degrees. In a bowl, coat four strips of bacon, which are about 1\4-inch thick, with eight teaspoons of light brown sugar and two teaspoons of bourbon (optional). Place the strips on a parchment-lined baking sheet and top them with the sugar remaining in the bowl. Cook for 20-25 minutes, rotating the sheet halfway through. The bacon is cooked when the sugar is melted and the strips are deep brown in colour. When the strips are cool, dice them into small bits. Best with: maple-walnut, chocolate, salted caramel and pistachio ice creams.
Sassy sauces Marsala sauce: In a medium saucepan, bring 1/2 cup unsalted butter and one cup of packed light brown sugar to a boil, stirring constantly for about two minutes. Add 1/4 cup sweet Marsala wine and cook until the sugar dissolves and the sauce is smooth. Best with: Rhubarb, strawberry, peach and vanilla ice creams.
Strawberry sauce: In a medium saucepan, combine two cups hulled and thickly sliced strawberries, 1/3 cup sugar and one tablespoon fresh lemon juice over medium heat. Bring to a boil, stirring occasionally. Reduce heat to a simmer and cook for 20 minutes, until the sauce thickens. Remove from heat and let the sauce cool. It will thicken more. Best with: pure vanilla, mocha, Rocky Road and chocolate fudge brownie ice creams.