Can I make the strawberry sauce ahead of time?

You can definitely make the strawberry ice cream topping ahead of time! It will store well in the fridge, kept in a tightly sealed container, for 3 - 4 days . Or, store it in the freezer (see the next question for more on that!).

Can I freeze the strawberry ice cream sauce?

Yes, you can freeze the prepared strawberry ice cream topping! After it has cooled down, add it to a food storage container with a tight fitting lid. Make sure to leave some head space in the container to allow for the liquid to expand as it freezes. The sauce can be stored in the freezer for up to 6 months .

Can I make the strawberry ice cream topping with frozen strawberries?

Yes, you can make the strawberry sauce using unsweetened frozen strawberries that have been thawed . If you can find pre-sliced ones, great! Otherwise, just give the thawed berries a rough chop - it will be difficult to create perfect slices since they will be soft after thawing. Also, make sure to drain the excess liquid from the thawed berries before using so the sauce isn't too thin. Although, if you like, you can use this strawberry liquid to replace an equal amount of the water for even more strawberry flavor! Finally, keep in mind that the frozen thawed berries will be much softer in texture than fresh berries, so you may want to cut down the initial cook time by a minute or two so the berries don't fall apart. You will still need to cook the berries for the same time as indicated after the cornstarch is added to ensure the sauce thickens properly.

Strawberry Sundae

Strawberry Sundaes

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5 from 1 reviews

This is an easy recipe for strawberry sundaes, with a glossy and sweet strawberry sauce. The strawberry sundaes are then garnished with more fresh strawberries, nuts, whipped cream and sprinkles!

Author: Kate
Prep Time: 7 minutes
Rest time: 10 minutes
Cook Time: 8 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: dessert
Method: stove top
Cuisine: American

Ingredients

Units Scale

For the strawberry sauce:

1 pound (454 g) strawberries, cut into 1/2 inch slices
1/2 cup (112 g) granulated sugar (see note 2)
2 teaspoons lemon juice
1/4 cup (59 ml) + 1 tablespoon (15 ml) water, divided
2 teaspoons cornstarch

For the strawberry sundaes:

4 scoops vanilla ice cream
1 ounce (28 g) chopped nuts
1/4 pound (113 g) strawberries, sliced
sprinkles
whipped cream

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Instructions

Wash and dry the strawberries (see note 1). Cut off the green tops of the strawberries and slice the berries into 1/2 inch slices. Add the 1 pound sliced strawberries, sugar, lemon juice, and 1/4 cup water to a medium saucepan set over medium high heat.
Stir the mixture to start dissolving the sugar. Bring the strawberry mixture to a boil and turn the heat down to maintain a simmer. Simmer, stirring occasionally, for 3 - 4 minutes, or until the strawberries are tender but still hold their shape. (Be sure to stir the mixture gently to avoid breaking the berries up too much.)
In a small bowl, mix together the cornstarch and remaining 1 tablespoon water until the cornstarch is completely dissolved. Pour the cornstarch slurry into the saucepan and stir gently to combine. Continue to simmer for an additional 1 - 2 minutes, stirring occasionally, until the strawberry sauce is glossy and has thickened. Turn off the heat.
Taste the sauce and add another small squeeze of lemon if desired.
Allow the strawberry mixture to cool for at least 10 minutes (the sauce will continue to thicken as it cools).
To assemble the sundaes, add a scoop of the strawberry ice cream sauce to the bottom of 4 sundae cups or glasses. Place a scoop of vanilla ice cream (or your favorite flavor) on top of the strawberry sauce. Add more strawberry sauce on top of the ice cream.
Garnish the sundaes with chopped nuts, fresh sliced strawberries, whipped cream, and sprinkles. Enjoy immediately.

Notes

If you are planning on making the sundaes right away, you can wash, dry, and slice the 1 pound strawberries for the sauce and the 1/4 pound strawberries for garnish at the same time. Just remember to set aside the 1/4 pound strawberries before adding the remaining strawberries to the saucepan. If you are going to make the strawberry sauce ahead of time, prep the strawberries for garnish right before serving.

If you prefer your desserts less sweet, you can reduce the sugar in the recipe from ½ cup to ⅓ cup. The texture of the sauce will be a little bit thinner and less glossy, but it will still taste delicious! If you do reduce the sugar, add in only 1 teaspoon lemon juice at first, then add more at the end if needed.

The strawberry sauce can also be made ahead of time and stored in an airtight container in the fridge, for 3 - 4 days, or in the freezer for up to 6 months.

The nutrition information below is based on a sundae with 2/3 cup ice cream, 2 tablespoons whipped cream, and 1 teaspoon rainbow sprinkles (in addition to other listed ingredients). This information is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.

Nutrition

Serving Size: 1/4 recipe
Calories: 425
Sugar: 51.4 g
Sodium: 96 mg
Fat: 20.1 g
Saturated Fat: 9.9 g
Carbohydrates: 57.4 g
Fiber: 3.5 g
Protein: 5.5 g
Cholesterol: 90 mg

Keywords: strawberry sundae, ice cream strawberry sauce, strawberry ice cream topping

Find it online: https://nibbleanddine.com/strawberry-sundae/