ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Double Strawberry-Chocolate Chip Sundaes

Photo: Ryan Benyi; Styling: Andrea Steinberg
Prep time 10 mins
Cook time 5 mins
Freeze time 30 mins
Yield Serves 6

Ingredients

  • 2 pints fresh strawberries, hulled and sliced
  • 1/3 cup sugar
  • 1 teaspoon grated lemon zest
  • 2 pints chocolate chip ice cream, slightly softened

Nutrition Information

  • calories 305
  • fat 12 g
  • satfat 8 g
  • protein 5 g
  • carbohydrate 44 g
  • fiber 2 g
  • cholesterol 33 mg
  • sodium 61 mg

How to Make It

  1. Reserve 1 cup of sliced strawberries. Combine remaining strawberries, sugar, lemon zest and 1/4 cup water in a medium saucepan. Bring to a boil. Cook, stirring often, until berries are softened, about 5 minutes. Transfer to a blender or food processor and pulse once or twice to make a chunky sauce. Transfer to a bowl and refrigerate until chilled.

  2. Combine ice cream and reserved strawberries in a large bowl and mash ice cream with back of a large spoon until strawberries and ice cream are well combined. Cover bowl with plastic and return to freezer to firm up, at least 30 minutes and up to 1 day.

  3. Divide ice cream among 6 sundae dishes and top each portion with chilled strawberry sauce. Serve immediately.