Strawberry Ice Cream Sundae with Maple Syrup

ice cream maple sundae

This beautiful dessert is cleverly put together for you to please with ease!


Makes: 8


  • 350g jar strawberry conserve
  • 2 litres vanilla ice-cream, softened
  • 100g dark chocolate, chopped
  • 8 waffle baskets
  • 2 tablespoons granulated nuts
  • 250g strawberries, hulled, sliced
  • 2/3 cup maple syrup


  1. Place conserve in a saucepan over low heat. Cook, stirring for 3 to 4 minutes or until smooth. Remove from heat. Cool for 10 minutes. Place ice-cream in a large bowl. Fold conserve through ice-cream. Spoon into ice-cream container. Smooth surface. Cover surface with plastic wrap. Freeze overnight or until firm.

  2. Place chocolate in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth.

  3. Using a pastry brush, coat inside of each waffle basket with chocolate, leaving 1cm border around top. Sprinkle over nuts. Cool for 10 minutes or until chocolate has set.

  4. Place 2 scoops ice-cream mixture in each basket. Top with strawberries. Serve with maple syrup.

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