Strawberry Streusel Sundaes

Notes: This recipe is adapted from a creation by Leslie Revsin, a chef for Driscoll's berry growers in Watsonville, California from 1993 to 2000. The strawberry-sour cream ice cream must be frozen at least 3 hours to be firm enough to scoop.
Makes 6 servings


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1/3 cup coarsely chopped pecans
1/4 cup (1/8 lb.) butter or margarine
1/4 cup firmly packed brown sugar
2 1/2 cups quartered strawberries
Gingersnap cookies (optional)


1. Scoop firm ice cream into bowls (1- to 1 1/2-cup size). Place in freezer.

2. In a 2- to 3-quart pan over medium heat, stir pecans in butter until golden beneath skins, 3 to 5 minutes. Add brown sugar and stir until incorporated into butter, about 30 seconds. Remove from heat and gently stir in strawberries.

3. Spoon berry mixture equally over ice cream in bowls. Serve with gingersnaps.

Created date

August 2004

Nutritional Information

Calories 476
Caloriesfromfat 51 %
Protein 4.3 g
Fat 27 g
Satfat 15 g
Carbohydrate 57 g
Fiber 3.7 g
Sodium 131 mg
Cholesterol 61 mg