Now that I’m gluten free, my day to day dessert options are pretty minimal, but ice cream in all of its gluten free goodness has been making a comeback in my diet. I am not traditionally an ice cream person; I am a puffy sugar twinkling donuts oozing with raspberry jam, dense chocolate brownies, flaky butter-yellow pie crusts bursting at the seams with warm apples…person. Sorry for the momentary food porn. I’m suddenly realizing why I haven’t posted recipes in a while. 

Anyway, ice cream! It’s delicious, just not my thing. But I do love toppings. Lately I’ve been whipping up this super easy strawberry sauce on the stove to liven up a bowl of ice cream. It’s heavenly: warm, sweet but a bit tart, and best of all, surprisingly healthy. 

Simple Strawberry Sauce

Ingredients:

• One cup frozen organic strawberries**
• One teaspoon of sweetener (I use brown rice syrup, but you could also use sugar or honey)

Place frozen strawberries in a small pot over medium heat. Add sweetener. Cover pot for five minutes, stirring occasionally. Once the strawberries are melted, smash the remaining fruit and whisk the syrup with a fork. 

**I don’t always buy organic. When it comes to produce, I try to avoid the fruits and veggies listed on the Environmental Working Group’s Dirty Dozen list. Click here to check out the Dirty Dozen (and, for a little good news, the Clean 15 aka produce that you don’t need to buy organic)