Red, White, and Blue Ice Cream Sundae
Layers of vanilla ice cream with a quick strawberry sauce and fresh blueberries, finished with whipped cream and more berries for a patriotic summer treat
20 minutes, 4 Servings
Ingredients
For the Strawberry Sauce
| 2 cups | Fresh strawberries, hulled and chopped |
| 3 Tbsp. | Granulated sugar |
| 1 tsp. | Fresh lemon juice |
For the Sundaes
| 1 quart | Vanilla ice cream |
| 1 cup | Fresh blueberries |
| 1 cup | Heavy cream, cold |
| 2 Tbsp. | Powdered sugar |
| 1/2 cup | Fresh strawberries, sliced, for garnish |
Preparation
| 1. Combine the chopped strawberries, granulated sugar, and lemon juice in a small saucepan. |
| 2. Cook over medium heat, stirring occasionally and mashing the berries slightly, until the sauce thickens, about 8 to 10 minutes. |
| 3. Remove the sauce from the heat and let it cool to room temperature. |
| 4. Beat the cold heavy cream and powdered sugar together until soft peaks form to make whipped cream. |
| 5. Place a scoop of vanilla ice cream in the bottom of each of 4 sundae glasses. |
| 6. Spoon some of the cooled strawberry sauce over the ice cream. |
| 7. Add a second scoop of vanilla ice cream to each glass. |
| 8. Top each sundae with fresh blueberries. |
| 9. Add a dollop of whipped cream to each sundae. |
| 10. Garnish with sliced strawberries and serve immediately. |
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