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Credit: Ryan Benyi; Styling: Andrea Steinberg

Recipe Summary

prep:
10 mins
cook:
5 mins
freeze:
30 mins
total:
45 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

305 calories; fat 12g; saturated fat 8g; protein 5g; carbohydrates 44g; fiber 2g; cholesterol 33mg; sodium 61mg.
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