Frozen Strawberry Sundae Squares
Get the kids into the kitchen to help make this yummy dessert. Few will say no.
Freezer Time: 4 hours or overnight
Preparation Time: 20 minutes
Servings: 9-12
INGREDIENTS
BASE:
- 2 cups (500 mL) chocolate cookie baking crumbs
- 2 tbsp (25 mL) granulated sugar
- 1/3 cup (75 mL) butter, melted
FILLING:
- 4 cups (1 L) vanilla ice cream or frozen yogurt
- 2 cups (500 mL) Ontario Strawberries
- 2 tbsp (25 mL) granulated sugar
TOPPING:
- 2 cups (500 mL) Ontario Strawberries, sliced
- Chocolate sauce
- Sliced toasted almonds (optional)
INSTRUCTIONS
Line 9-inch (2.5 L) square metal baking pan with 2 sheets of parchment paper, making sure there is an overhang on all sides.
BASE: In medium bowl, combine chocolate crumbs and sugar; stir in butter until crumbs are evenly coated. Press evenly into bottom of pan. Place in freezer while making filling.
FILLING: Remove ice cream from freezer to partially thaw. Meanwhile, slice the strawberries. Toss sliced berries with sugar; let stand for 10 minutes, stirring occasionally. Puree strawberries in food processor until smooth to make about 1 cup (250 mL).
In large bowl, soften ice cream but don't let completely melt. Stir in pureed strawberries until evenly blended. Spoon over base in pan; freeze until firm, about 4 hours.
Using parchment paper handles, remove frozen sundae to cutting board. Using serrated knife; cut into squares.
TOPPING: Top each serving with sliced berries; drizzle with chocolate sauce, and sprinkle with almonds, if using.
Tip: When raspberries are in season, use raspberries in place of strawberries.
NUTRITIONAL INFORMATION
1 Serving (When recipe serves 12):
- PROTEIN: 3 grams
- FAT: 13 grams
- CARBOHYDRATE: 36 grams
- CALORIES: 268
- FIBRE: 2 grams
- SODIUM: 184 mg
SOURCE:
Foodland Ontario