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, 16 Fluid ounce
Morton Kosher Salt, Coarse, 16 Ounce
Produce Lemon, 1 Each
Haagen-Dazs Ice Cream, Vanilla Bean, 14 Fluid ounce
Not Available
Not Available
Reddi Wip Original Whipped Topping Made with Real Cream, 6.5 Ounce
Not Available
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.