Strawberry Shortcake Sundaes
Buttery cookie crumbles and a drizzle of strawberry sauce, stir into good quality vanilla ice cream is easy to do, and will turn this summery sundae into a gourmet treat.
Recipe - Stillwater
Strawberry Shortcake Sundaes
Prep Time30 Minutes
Servings6
0Ingredients
1 lb strawberries, quartered
3/4 cup sugar
1/4 cup corn syrup
1/4 teaspoon coarse salt
1 tablespoon fresh lemon juice
1 quart (or 2 pints) good quality vanilla ice cream, softened
1 cup chopped (1/2-inch pieces) shortbread cookies
2 cups sliced strawberries
Whipped cream
6 shortbread cookies
Directions
- Stir together berries, sugar, corn syrup and salt in a saucepan over high heat. Bring to a boil. Lower the heat to medium and cook at a low boil, stirring frequently, until sauce thickens slightly, about 10 minutes. Stir in lemon juice and let cool for 15 minutes. In a blender, puree the sauce until smooth. Chill for 1 hour or until cold.
- In a large bowl, combine the ice cream and the chopped cookies. Gently fold to combine. Drizzle 3/4 cup of the sauce over the ice cream. Using a large rubber spatula, briefly fold in the sauce, leaving big swirls. Spoon the ice cream into a 9 x 5-inch loaf pan. Cover with plastic wrap and freeze for at least 2 hours.
- Scoop ice cream into cups or bowls. Top with remaining strawberry sauce, whipped cream and a shortbread cookie.
30 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
Essential Everyday Sugar, Granulated, Pure, 4 Pound
Karo Corn Syrup, Light, with Real Vanilla, 16 Ounce
Morton Kosher Salt, Coarse, 16 Ounce
Produce Lemon, 1 Each
Haagen-Dazs Ice Cream, Vanilla Bean, 14 Fluid ounce
Save $5 off your online order when you buy $30 of participating Nestle Drumsticks Novelties, Outshine Fruit Bars, Edy's or Haagen Dazs Ice Cream.
Voortman Bakery Cookies, Shortbread, 12.3 Ounce
Not Available
Reddi Wip Dairy Whipped Topping, Original, 6.5 Ounce
Voortman Bakery Cookies, Shortbread, 12.3 Ounce
Directions
- Stir together berries, sugar, corn syrup and salt in a saucepan over high heat. Bring to a boil. Lower the heat to medium and cook at a low boil, stirring frequently, until sauce thickens slightly, about 10 minutes. Stir in lemon juice and let cool for 15 minutes. In a blender, puree the sauce until smooth. Chill for 1 hour or until cold.
- In a large bowl, combine the ice cream and the chopped cookies. Gently fold to combine. Drizzle 3/4 cup of the sauce over the ice cream. Using a large rubber spatula, briefly fold in the sauce, leaving big swirls. Spoon the ice cream into a 9 x 5-inch loaf pan. Cover with plastic wrap and freeze for at least 2 hours.
- Scoop ice cream into cups or bowls. Top with remaining strawberry sauce, whipped cream and a shortbread cookie.