As of late, Mr. Fantabulous has been on this major.. no, I’m talking MAJOR banana split kick at one of our favorite custard places. Now this place is incredible as they make true homemade custard. True homemade custard is made with eggs and cream. It’s SUPER high in fat and calories but honestly, it’s worth running those extra couple of miles when you really want to indulge. However indulgences cost money and with the way my husband eats, this can get pretty pricey to say the least. However I think what he loves as much as the custard as their homemade ice cream toppings. They make their own hot fudge, strawberry sauce and pineapple sauce. Since I already make an amazing hot fudge, I figured I’d take a stab at making the other two.
This sauce is super delicious and tastes exactly like the stuff at this custard place. If you’re a pineapple topping fan, I cannot be held responsible for you eating the entire jar with a spoon even before you put it on your ice cream.
So yeah, see that big spoonful?
Yeah.. that um didn’t make it to the ice cream…
… and um neither did that spoon *blush*
BUT I did manage to leave *some* in the jar for Mr. Fantabulous
Pineapple Ice Cream Topping
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Ingredients
- (20-ounce) can crushed pineapple, undrained
- 1/2 cup white sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon butter *optional
Instructions
- Strain the juice from the pineapple, and set aside.
- In a medium saucepan over high heat add in the sugar, corn syrup and reserved pineapple juice
- Bring to a boil.
- Reduce heat to medium-low and simmer, stirring occasionally, until mixture thickens slightly to a loose mixture; 10-15 minutes. The mixture will thicken slightly more upon cooling.
- Add in the pineapple pieces and cook for 2-3 minutes.
- Add in the butter if it starts to foam.
- Remove from heat and allow to cool slightly.
- Pour into a glass jar and cover.
- Store in the refrigerator.
Notes
This will not be thick like say hot fudge but rather a syrupy sauce with lots of pineapple in it. The sauce will just coat the back of a spoon.
I made it with pineapple and another batch with strawberries for homemade banana splits. I just subbed a couple of cups of frozen strawberries with the juice for the pineapple and it turned out super! I added the slightly thawed berries and juice all in at the start and mashed them up a bit but left them in large chunks. Ended up tasting like the best strawberry preserves I’ve ever had.
Oh yum!
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can i can this recipe?
I don’t see why not. I’ve not done it as we eat it so fast. I would look at pressure canning personally.
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I make up a Pineapple Topping in the microwave and it’s fantastic. So simple to make, and is a nice syrup which can be added to a banana split with crushed nuts. I make all my jams in the microwave including sterilizing the bottles, and have jam made eight years ago, still perfect. I can send the recipe for this topping in PDF format if anyone would like it.
Oh cool! I’ll have to check out your email! So happy you loved it! Thanks for the tip on using the microwave!
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Would like the recipe for the pineapple topping made in the microwave, please. Making the recipe above as I write. Making it to top cheesecake. Hoping it is wonderful.
Pineapple topping is the best on ice cream. What I love about this is that it’s not overly sugary and perfectly balanced with the high amount of pineapple to the amount of syrup.
Excellent recipe!
★★★★★
Thank you so much!!!
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This was incredible. Just like DQ’s pineapple topping!
★★★★★
Aw thank you so much Kayce!
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The syrup never thickened. I’ve had it on the stove on a low light for over an hour. I added a bit of powdered sugar and finally a bit of cornstarch and it’s still just liquid. (I don’t want to add too much cornstarch because I hate the taste.)
★
Oh no, you never want to add that. Pineapple topping is a syrup. The corn syrup and sugar will thicken slightly but it’s more of a glaze not a gravy. I make this recipe all the time and it’s perfect and how pineapple topping should be.
★★★★★
Hi Valerie! So it’s not a gravy but more like a syrup. Pineapple topping is liquidy (but thick enough to coat the back of a spoon when chilled). I literally just made this and adjusted the recipe (cooking times). It will thicken slightly upon cooling.
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