Strawberry Streusel Sundaes

Yields
Makes 6 servings

Notes: This recipe is adapted from a creation by Leslie Revsin, a chef for Driscoll's berry growers in Watsonville, California from 1993 to 2000. The strawberry-sour cream ice cream must be frozen at least 3 hours to be firm enough to scoop.

1 quart strawberry-sour cream ice cream (see notes)

1/3 cup coarsely chopped pecans

1/4 cup (1/8 lb.) butter or margarine

1/4 cup firmly packed brown sugar

2 1/2 cups quartered strawberries

Gingersnap cookies (optional)

Step 1

Scoop firm ice cream into bowls (1- to 1 1/2-cup size). Place in freezer.

Step 2

In a 2- to 3-quart pan over medium heat, stir pecans in butter until golden beneath skins, 3 to 5 minutes. Add brown sugar and stir until incorporated into butter, about 30 seconds. Remove from heat and gently stir in strawberries.

Step 3

Spoon berry mixture equally over ice cream in bowls. Serve with gingersnaps.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 476Calories from Fat 51

% Daily Value *
Total Fat 27g42%

Saturated Fat 15g75%
Cholesterol 61mg21%
Sodium 131mg6%
Total Carbohydrate 57g19%

Dietary Fiber 3.7g15%
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Strawberry Streusel Sundaes