Strawberry Sundae Ice Cream Recipes
STRAWBERRY SUNDAE SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 45m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Add the strawberries, sugar and salt to a small saucepan. Mix the cornstarch with 1/2 cup water in a small bowl and add it to the saucepan. Slowly heat the mixture over medium heat, stirring constantly, until it comes to a simmer, about 5 minutes. Lower the heat so it's at a very gentle simmer and cook, stirring frequently, until the sauce thickens, about 20 minutes. Remove from the heat, stir in the lemon zest and juice and let cool.
- Serve over ice cream with salted peanuts on top.
STRAWBERRY-SHORTCAKE SUNDAES
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
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.
STRAWBERRY CHEESECAKE SUNDAES
Ice cream sundae or cake? Go ahead and have both! This cool creation tastes like frozen strawberry cheesecake, without the trouble of making a crust. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine strawberries and sugar; set aside. In another bowl, beat the cream cheese, confectioners' sugar and milk until smooth., Spoon ice cream into two dessert dishes; layer each with 1/4 cup strawberries. Top with cream cheese mixture and remaining strawberries. Combine cracker crumbs and cinnamon; sprinkle over sundaes.
Nutrition Facts : Calories 446 calories, Fat 25g fat (15g saturated fat), Cholesterol 86mg cholesterol, Sodium 218mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 2g fiber), Protein 7g protein.
EASY HOT FUDGE ICE CREAM SUNDAE
Hot Fudge Sundae is one of the most popular ice cream sundaes. It's so easy to make and incredibly delicious.
Provided by Izzy
Number Of Ingredients 9
Steps:
- In a small saucepan over medium heat, add heavy cream, sugar, and butter. Stirring constantly until the butter has melted.
- Simmer for a few minutes.
- Reduce heat to medium-low then add the chopped chocolate
- Stir until melted.
- Reduce the heat to low and add in cocoa powder. Cook for about 30 seconds or until smooth. Remove from heat and allow the fudge sauce to cool.
- Pour some fudge into the bottom of your bowl and then add ice cream.
- Drizzle with more fudge over the top.
- Top with whipped cream, chopped nuts, and maraschino cherries.
Nutrition Facts : Calories 391 kcal, Carbohydrate 26 g, Protein 3 g, Fat 32 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 75 mg, Sodium 16 mg, Fiber 3 g, Sugar 21 g, ServingSize 1 serving
STRAWBERRY SUNDAE SAUCE
"My husband and kids simply love this recipe over their ice cream! It may also be used in banana splits. If you choose not to use liqueur, replace 1-1/2 cups of the mashed strawberries with 1-1/2 cups mashed raspberries instead." Peggy Townsend - Florence, Colorado
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 cups.
Number Of Ingredients 6
Steps:
- Wash and mash strawberries, measuring out enough mashed berries to make 4 cups. In a Dutch oven, combine strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil 1 minute longer, stirring constantly. Remove from the heat. Stir in syrup and liqueur if desired. Skim off foam., Pour into jars or freezer containers, leaving a 1/2-in. headspace. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set. Refrigerate for up to 3 weeks or freeze for up to 1 year. Serve with ice cream.
Nutrition Facts : Calories 174 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 43g carbohydrate (42g sugars, Fiber 1g fiber), Protein 0 protein.
TRIPLE STRAWBERRY ICE CREAM SUNDAES
Strawberry sauce, strawberry whipped cream, vanilla ice cream, and chocolate covered strawberries. Yum, yum, yum.
Provided by Lori Longbotham
Categories Dessert
Yield four to six.
Number Of Ingredients 5
Steps:
- In tall glasses, layer scoops of the ice cream with the roasted strawberries. Top with a dollop of whipped cream, a scattering of almonds, and a chocolate-dipped strawberry. Serve immediately.
Nutrition Facts : ServingSize four to six., Calories 365 kcal, Fat 155 kcal, SaturatedFat 9 g, TransFat 17 g, Carbohydrate 51 g, Fiber 4 g, Protein 5 g, Cholesterol 51 mg, Sodium 87 mg, UnsaturatedFat 7 g
SPECIAL STRAWBERRY SUNDAE RECIPE
Triple tested: One naughty (but very nice) summer ice cream sundae. Go on, treat yourself! Brought to you by Essentials magazine
Provided by GoodtoKnow
Categories Dessert
Time 15m
Yield Makes: 4
Number Of Ingredients 4
Steps:
- Whizz 225g strawberries with 2tbsp caster sugar, push through a fine sieve and discard seeds. Whip 200ml double cream to soft peaks; fold in 1/3 of the strawberry puree until marbled.
- Mix remaining puree with 350g strawberries, chopped. Layer up scoops of vanilla ice cream from a 500ml tub, the strawberries and strawberry cream, then top with halved strawberries.
Nutrition Facts : @context https, Calories 538 Kcal, Fat 39 g, SaturatedFat 24 g
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Estimated Reading Time 7 mins
- Line four 8-inch round cake pans (if you have four--otherwise you can use 2 or 3, let the layers freeze completely, then remove from the pans, continue to freeze, and repeat for the remaining layers) with plastic wrap, leaving a few inches of overhang around the edges.
- Remove the bubble-gum/waffle-cone ice cream layer from the freezer and use the plastic wrap overhang to remove the layer from the pan. Peel off the plastic wrap, and place the layer on a plate or cake board. Next, remove the swirled-vanilla with Pop-Tarts layer and repeat the steps above. Repeat with the strawberry ice cream/jelly-roll layer. Finally, remove the vanilla-bean/oatmeal cookie layer from the freezer and from the pan, and then invert the layer, oatmeal-cookie-side down and place on top of the cake. Cover the entire cake in plastic wrap, wiggle into place if necessary, and return to the freezer for at least 4-6 hours (ideally overnight) to set.
- Place a stainless stand mixer bowl and the whisk attachment (or if using a hand mixer, a stainless mixing bowl and the mixer beaters) in the freezer for at least 20 minutes.Into a small microwave-safe bowl, sprinkle the gelatin onto the water and let sit for 10 minutes. Microwave the mixture for 20 seconds and stir to combine.Remove the bowl and whisk from the freezer, add the cream and sugar to the bowl and whip on medium speed for 30 seconds. With the mixer running, add the gelatin mixture in one go and a drop or two of pink food gel coloring. Increase the speed to medium-high and whip until medium-stiff peaks form (thick enough to spread/pipe/hold its shape, but not over-whipped and grainy), but watch closely! This only takes about 1 minute or so.
- Remove the chilled cake from the freezer and remove the plastic wrap. Frost the cake with the pink whipped cream, just as you would a regular cake--use a small offset palette knife to cover the top of the cake, and a medium straight palette knife to frost the sides. Working quickly, gently press the sprinkles along the bottom third perimeter of the cake. Cover the remaining frosting with plastic wrap and chill. Return the cake to the freezer for about an hour. Remove the pink frosting from the fridge and transfer to a piping bag fitted with a large plain round tip. Remove the cake from the freezer and pipe a pink poofs around the top of the cake. Gently press sprinkles into the bottom third of the cake, and add a few on top, if desired. The cake will keep up to 1 week in the freezer.
STRAWBERRY SUNDAE WITH SHORTBREAD BISCUITS | DELICIOUS ...
From deliciousmagazine.co.uk
5/5 (3)
Total Time 55 mins
Category Biscuit Recipes
Calories 554 per serving
- Put the condensed milk, cream and vanilla in a mixing bowl, then use an electric mixer to beat until thick. Scrape into the loaf tin/container, cover, then freeze for 6 hours or overnight.
- Next, make the shortbread. Heat the oven to 160°C/140°C fan/gas 3. Put the flour and butter in a mixing bowl, then rub together with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar, then mix until it comes together. Tip into the cake tin, lightly press down with the back of a spoon to level, then bake for 25-30 minutes until pale and sandy to the touch. Score into 8 fingers, then cool in the tin (see Make Ahead).
- For the sauce, whizz the 150g chopped strawberries in a mini food processor (or use a stick blender) with the cassis until smooth. If you don’t want seeds, push the purée through a sieve with the back of a spoon.
- To assemble, drizzle 1 tsp sauce into 6 sundae/wine glasses, crumble in some shortbread, top with ice cream and quartered strawberries, then repeat, drizzling the remaining sauce on top.
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4.8/5 (29)
Total Time 25 mins
Category Dessert
- Swirl the lemon curd through the vanilla ice cream with a spoon. Pop back into the freezer for 2-3 hours or until firm enough to scoop.
- For the Strawberry Compote: In a heavy-bottomed saucepan over medium-low heat add the chopped strawberries and sugar. Allow simmering for 7-10 minutes then remove from the heat to cool completely.
- For the Caramelized Bananas: In a frying pan melt the butter. Sprinkle over the sugar and gently cook until caramel forms.
STRAWBERRY ICE CREAM SUNDAE RECIPE - CHOWHOUND
From chowhound.com
Category Dessert
Calories 741 per serving
Total Time 40 mins
- Add the strawberries, brown sugar, and balsamic vinegar and cook until the strawberries release their juices and slightly thicken, about 5 minutes.
STRAWBERRY ICE CREAM SUNDAE {COMPOTE} | LUCI'S MORSELS
From lucismorsels.com
Cuisine American
Category Dessert
Servings 2
- Reserve 1 cup of diced strawberries and add the rest to a large saucepan. Add the sugar and water to the saucepan. Turn the heat to medium-high and stir well to coat the berries in the sugar. Bring to a boil. Add the sprigs of thyme.
- Boil, stirring often, for about 5 minutes, until the sauce thickens. When you scrape the bottom of the pan as you stir, it will hold for a second or two before filling back in the space.
- Let sit for 5 minutes. Stir in the vanilla and salt. Pour it into a bowl. Let sit at room temperature if you prefer to serve the sauce warm over your sundae. Place in the refrigerator for 30 to 60 minutes if you prefer it chilled.
- While the sauce cools, pour the whipping cream and honey into a medium bowl. Use a handmixer to whip the cream on medium speed for about 5 minutes, until firm peaks form.
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