Strawberry Ice Cream Sundaes Recipes

SAUTEED-STRAWBERRY ICE CREAM SUNDAES

Sauteed-Strawberry Ice Cream Sundaes image

Provided by Rozanne Gold

Categories Chocolate Dessert Freeze/Chill Sauté Kid-Friendly Quick & Easy Back to School Strawberry Spring Summer Birthday Family Reunion Party Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 pound fresh strawberries, hulled, halved lengthwise
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 teaspoons olive oil
1 teaspoon finely grated orange peel
1 pint high-quality vanilla ice cream
1 pint high-quality strawberry sorbet
1/4 cup white, dark, and/or milk chocolate chips

Steps:

Mix berries, sugar, and cinnamon in medium bowl; toss to coat. Heat oil in medium nonstick skillet over high heat. Add berry mixture; cook until berries begin to soften and juices are released, stirring often, about 2 minutes. Stir in orange peel. Return to same bowl and place in freezer 10 minutes to cool slightly. DO AHEAD: Can be made 4 hours ahead. Cover, transfer to refrigerator, and chill. Return sauce to room temperature or rewarm slightly in microwave-safe bowl in microwave, if desired, before serving.
Divide vanilla ice cream among 4 large wineglasses or dessert coupes. Top with scoops of strawberry sorbet. Spoon room-temperature or warm strawberry sauce over. Sprinkle with chocolate chips and serve.

STRAWBERRY-SHORTCAKE SUNDAES

Strawberry-Shortcake Sundaes image

Make the most of berry season by swirling a quick sauce into vanilla ice cream and spooning more on top. Add in homemade or store-bought pound cake for a parfait worthy of a party.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 3h

Number Of Ingredients 6

Ingredients

1 quart vanilla ice cream
Strawberry Sauce
2 cups sliced strawberries, plus whole berries for serving
3 tablespoons sugar
2 teaspoons fresh lemon juice
Pound cake (store-bought or homemade Cream Pound Cake) and whipped cream, for serving

Steps:

Beat ice cream in a bowl just until softened. Fold in 3/4 cup sauce, leaving streaks. Transfer to a loaf pan; cover with plastic wrap. Freeze at least 2 hours and up to 2 weeks.
Toss strawberries with sugar, lemon juice, and salt in a bowl; let stand 30 minutes.
Slice cake 1/2 inch thick, then cut out 2 1/2-inch rounds with a cookie cutter. Place 2 scoops of ice cream in each serving glass. Add a pound-cake round, more sauce, and some sliced-strawberry mixture. Top with another scoop of ice cream, a dollop of whipped cream, and a whole berry; serve.

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