Strawberry Ice Cream Sundae
This strawberry ice cream sundae recipe with fresh strawberries, chocolate shavings and whipped cream has just what you need to quell that frozen dessert craving.
Servings: 1
Calories: 603kcal
Ingredients
For the Strawberry Syrup
- 2 cups strawberries cleaned, hulled and chopped
- ½ cup granulated sugar
For the Sundae
- 3 scoops vanilla ice-cream
- 3 strawberries chopped
- ½ tablespoon dark chocolate shaved
- whipped cream to serve
Instructions
Strawberry Syrup
- Combine the strawberries and sugar in a medium saucepan. Heat the mixture over medium-high heat as you stir. The juices will start to release.2 cups strawberries, ½ cup granulated sugar
- Bring this mixture to a boil. Lower the heat and simmer for 15 minutes.
- Strain the liquid through a fine mesh strainer to remove the strawberries. Let the sauce cool down.
To Assemble the Sundae
- Pour 1 tablespoon strawberry syrup in the bottom of a dessert bowl. Add 1 scoop of vanilla ice cream.
- Add 2 more tablespoons of strawberry syrup. Add 2 more scoops of ice cream.
- Top with the whipped cream, strawberries, dark chocolate and a bit more of the strawberry syrup. Serve immediately!
Notes
- If you don't have a fine mesh strainer to strain the syrup, you can also use cheese cloth or a nut milk bag but it will take longer.
- If you need to make this dessert in a pinch, you can use store-bought strawberry syrup, although homemade is best!
- F.Y.I. National Strawberry Sundae Day is July 7th.
- This recipe makes about ½ cup of strawberry syrup which is enough for 2 sundaes. Leftover syrup should be refrigerated for up to two weeks for later enjoyment. You can use it chilled or heat it back up on the stove to your desired temperature and use it for a variety of other treats.
Nutrition
Calories: 603kcal | Carbohydrates: 88g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 87mg | Sodium: 161mg | Potassium: 613mg | Fiber: 4g | Sugar: 79g | Vitamin A: 849IU | Vitamin C: 65mg | Calcium: 276mg | Iron: 2mg
