Best Sauteed Strawberry Ice Cream Sundaes Recipes

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LEMON AND STRAWBERRY SUNDAES



Lemon and Strawberry Sundaes image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h35m

Yield 6 servings

Number Of Ingredients 15

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for buttering the pan
1 cup part-skim ricotta, at room temperature
1 cup sugar
3 large eggs, at room temperature
3 teaspoons lemon zest (from 3 lemons) plus 1/4 cup freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 quart strawberries, hulled and diced
Pinch kosher salt
4 tablespoons sugar
1/2 cup heavy cream, chilled
1/2 teaspoon pure vanilla extract
1 pint vanilla or strawberry ice cream

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch metal loaf pan and line the bottom and sides with a strip of parchment paper.
  • Add the butter, ricotta and sugar to a large bowl. Beat the mixture with a hand-held mixer on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Fold the ingredients together with a rubber spatula until just combined. (Do not overmix.) Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Remove to a rack to cool for 1 hour.
  • For the assembly: Meanwhile, combine the berries, salt and 2 tablespoons sugar in a small bowl. Toss well with a fork to combine, mashing the berries slightly with the back of the fork. Allow to sit at room temperature for 10 minutes. Whisk together the heavy cream, vanilla extract and remaining 2 tablespoons sugar in a separate bowl until soft peaks form.
  • Dice 6 slices of lemon loaf, then divide evenly among 6 bowls or glasses. Top each serving with some of the strawberry sauce, followed by a scoop of ice cream and a dollop of whipped cream.

SAUTEED-STRAWBERRY ICE CREAM SUNDAES



Sauteed-Strawberry Ice Cream Sundaes image

Provided by Rozanne Gold

Categories     Chocolate     Dessert     Freeze/Chill     Sauté     Kid-Friendly     Quick & Easy     Back to School     Strawberry     Spring     Summer     Birthday     Family Reunion     Party     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

1 pound fresh strawberries, hulled, halved lengthwise
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 teaspoons olive oil
1 teaspoon finely grated orange peel
1 pint high-quality vanilla ice cream
1 pint high-quality strawberry sorbet
1/4 cup white, dark, and/or milk chocolate chips

Steps:

  • Mix berries, sugar, and cinnamon in medium bowl; toss to coat. Heat oil in medium nonstick skillet over high heat. Add berry mixture; cook until berries begin to soften and juices are released, stirring often, about 2 minutes. Stir in orange peel. Return to same bowl and place in freezer 10 minutes to cool slightly. DO AHEAD: Can be made 4 hours ahead. Cover, transfer to refrigerator, and chill. Return sauce to room temperature or rewarm slightly in microwave-safe bowl in microwave, if desired, before serving.
  • Divide vanilla ice cream among 4 large wineglasses or dessert coupes. Top with scoops of strawberry sorbet. Spoon room-temperature or warm strawberry sauce over. Sprinkle with chocolate chips and serve.

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