Ingredients with Measurements:
- 1 pint fresh strawberries, hulled and sliced
- 1 cup mini marshmallows
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tsp vanilla extract
- 2 cups vanilla ice cream
Special equipment needed:
- Blender or food processor
- Saucepan
- Whisk
- Sundae glasses or bowls
Step-by-step instructions:
1. In a blender or food processor, puree half of the sliced strawberries until smooth. Set aside.
2. In a saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the vanilla extract.
3. In a large bowl, whip the heavy cream until stiff peaks form. Fold in the strawberry puree and mini marshmallows.
4. To assemble the sundaes, place a scoop of vanilla ice cream in the bottom of each glass or bowl. Top with sliced strawberries, then a layer of the marshmallow cream mixture. Repeat layers until the glass or bowl is full.
5. Drizzle the vanilla syrup over the top of each sundae.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories: 410
Fat: 20g
Carbohydrates: 55g
Protein: 4g
Sodium: 80mg
Sugar: 45g
Substitutions for ingredients:
- Fresh strawberries can be substituted with frozen strawberries.
- Mini marshmallows can be substituted with regular-sized marshmallows, chopped into smaller pieces.
- Heavy cream can be substituted with whipped cream or whipped topping.
Variations:
- Add chopped nuts or chocolate chips to the sundae layers.
- Use different flavors of ice cream, such as chocolate or strawberry.
- Top with whipped cream and a cherry for a classic sundae look.
Tips and tricks:
- Make sure the heavy cream is cold before whipping for best results.
- Use a piping bag to layer the marshmallow cream mixture for a neater presentation.
- Chill the glasses or bowls before assembling the sundaes to keep the ice cream from melting too quickly.
Storage instructions:
This sundae is best served immediately, but can be stored in the freezer for up to 1 day.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the sundaes in tall glasses or bowls with long spoons.
Garnishes:
Top with whipped cream and a cherry for a classic sundae look.
Pairings:
Serve with a glass of cold milk or a cup of coffee.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the marshmallow cream mixture is too thick, add a splash of milk to thin it out.
- If the syrup is too thick, add more water to thin it out.
Food safety advice:
Make sure all ingredients are fresh and properly stored before using.
Food history:
Sundaes originated in the late 19th century in the United States, and were traditionally made with ice cream, syrup, and nuts.
Flavor profiles:
Sweet, creamy, fruity.
Serving suggestions:
Serve as a dessert after a summer barbecue or picnic.
Related Categories
Cooking Method: N/A
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Taste: Sweet, Creamy, Fruity, Marshmallowy