Strawberry Sundae Ice Cream
Indulge in the irresistible sweetness of homemade Strawberry Sundae Ice Cream, a dessert bursting with vibrant flavors and textures that will delight any ice cream lover. This creamy treat starts with ripe, juicy strawberries cooked down into a luscious, tangy sauce, perfectly balanced with a hint of lemon juice. Combined with a rich base of heavy cream, whole milk, and vanilla extract, this homemade ice cream achieves a velvety texture that’s irresistible. Swirled with strawberry sauce and finished with crunchy graham crackers, whipped cream, and fresh strawberry slices, this recipe transforms a simple dessert into a gourmet experience. Whether served at a summer gathering or as a midweek indulgence, this strawberry sundae is a showstopper that’s easy to make and utterly satisfying. Ideal for strawberry lovers and ice cream enthusiasts, this recipe is packed with seasonal flair and creative toppings, making it a must-try delight!
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Recipe Information
Ingredients
- 450 grams Fresh strawberries
- 150 grams Granulated sugar
- 2 tablespoons Lemon juice
- 240 milliliters Heavy cream
- 240 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 60 grams Crushed graham crackers
- 50 grams Chopped nuts (optional)
- 120 grams Whipped cream
- 6 strawberries Fresh strawberry slices (for garnish)
Instructions
Wash and hull the strawberries, then chop them into small pieces.
In a medium saucepan, combine the chopped strawberries, granulated sugar, and lemon juice.
Cook over medium heat for 8-10 minutes until the strawberries break down and the mixture becomes thick and syrupy.
Set aside to cool completely, then refrigerate until chilled (about 1 hour).
In a mixing bowl, whisk together the heavy cream, whole milk, vanilla extract, and a pinch of salt.
Pour the cream mixture into an ice cream maker and churn according to manufacturer instructions (about 20-25 minutes).
Once the ice cream reaches a soft-serve consistency, gently fold in half of the chilled strawberry sauce, creating a swirl effect.
Transfer the ice cream to a lidded container and freeze for 3-4 hours until firm.
When ready to serve, scoop the ice cream into bowls or glasses.
Top each sundae with a drizzle of the remaining strawberry sauce, crushed graham crackers, chopped nuts (optional), whipped cream, and fresh strawberry slices for garnish.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 112 mg | 5% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 36.1 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 85 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 282 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
