Strawberry Ice Cream Sundaes

Strawberry ice cream is a classic, one of the big three. But I have always hated that artificial tasting, hot pink ice cream that comes from the store. The first time we made homemade strawberry ice cream, my mind was blown. It was rich and creamy, and filled with frozen berry bits. So refreshing and sweet at the same time. These strawberry sundaes focus on that with a strawberry sauce as well.

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We have a second freezer in the garage now, which is a total game changer. When we only had one freezer, it was a struggle to make room for the ice cream maker, and that meant we made ice cream less often. Now, the ice cream maker’s permanent home is in the freezer. It’s ready and available, which is perfect for treats like these strawberry ice cream sundaes.

For these sundaes, I leaned into strawberry season hard, when I decided to top them with a fresh strawberry sauce. And I added a little rum to it for a fun kick, of course. Some whipped cream, cherries, sprinkles – all that’s what takes it from normal dessert to a sundae. So use the pretty glass dishes.

What You Need to Get Started

You can easily find all of the ingredients for these strawberry ice cream sundaes at your grocery store. You can also order online using Amazon Fresh for grocery delivery.

• Produce: Strawberries
• Pantry: Sugar, Vanilla extract
• Fridge: Heavy cream, Milk, Egg yolks
• From the Bar: Dark rum
• Equipment: Heat-resistant bowls, Pot and saucepan, Plastic wrap, KitchenAid mixer with ice cream maker attachment, Sundae dishes and spoons

Let’s Make Homemade Strawberry Ice Cream

The best part about this recipe? It’s adapted from the best vanilla base I’ve ever tried, from Joy the Baker‘s Homemade Decadence cookbook. My book just falls open to this page now. It’s a custard, so the texture is perfect and the flavor is rich. The strawberry just takes it to another level.

To get started, macerate the strawberries by combining them with sugar. Stir to combine, and then refrigerate, which will help the berries release all of their yummy juices.

Meanwhile, you can make the custard for the ice cream. Whisk together the egg yolks and some of the sugar until it’s combined and visibly lightened, about a minute or two. In a large saucepan, heat up the cream, milk, and the rest of the sugar over medium until just boiling, then remove it from the heat.

Slowly add the cream mixture to the eggs using a ladle, whisking the egg mixture constantly. This is called tempering, and it allows the eggs to warm up and cook without becoming scrambled. Once all the cream has been added, transfer the mixture back to the pot.

Cook the custard again, stirring slowly but constantly for about ten minutes until it’s nice and thick. Enough to coat the back of a wooden spoon. Transfer it to a glass bowl, and cover with plastic wrap, touching the surface of the custard. Chill in the fridge.

Once it’s all chilled, strain the syrup from the strawberries into the custard, setting aside the actual berries. Churn into ice cream according to your ice cream maker’s manufacturer’s instructions. I use my KitchenAid ice cream attachment, which is super easy. Then add in the remaining berries to the ice cream, and freeze to harden.

How to Make Strawberry Sundaes

You can make this sauce while the ice cream is churning, since it also needs to chill. If you’d rather make it in advance, it will keep well in the fridge for about a week.

Before getting started, set aside some of the strawberries, because these will become the big chunks in the sauce. Add the rest of the berries, the sugar, and water to a saucepan and heat to a boil.

Stir in the rum and vanilla, and continue to cook. At first you can stir occasionally, and then more frequently as it starts to thicken. Use a wooden spoon to mash the softened berries against the bottom and sides of the pot as the sauce thickens. Then turn off the heat, and stir in the rest of the strawberries.

Store this sauce in a mason jar, and allow it to cool to room temperature covered loosely. Then cover tightly, and let it fully chill. When everything is chilled and ready, assemble the sundaes with scoops of ice cream, strawberry sauce, and any fun toppings like whipped cream or red sparkling sugar.

How to Serve Strawberry Ice Cream Sundaes

Enjoy these all year long, but especially during strawberry season. They make a perfect dessert on their own, or to top any other strawberry treats. Try a scoop of ice cream on top of a strawberry rhubarb crumble.

You can also contrast flavors by adding strawberry ice cream to other fun and fruity desserts, like an easy weeknight apple crisp. And you can’t beat the combination of strawberries and chocolate. Add some ice cream atop these rocky road black bean brownies.

Use Up Leftover Ingredients

• Use extra strawberries to make a delicious and fresh summer Caprese salad, featuring strawberries, tomatoes, and mozzarella cheese.
• Your bottle of dark rum is excellent for a variety of cocktails, especially this one with cinnamon and pear. It’s also a key ingredient in bananas foster stuffed French toast.
• Make another batch of ice cream if you still have milk, cream, eggs, and sugar, like a rich and creamy coffee flavor.
• And don’t forget to use up those egg whites you’ll have left over to make a honey pavlova with chai-poached plums.

Special Equipment

• Heat-resistant bowls
• Pot and saucepan
• KitchenAid mixer with ice cream maker attachment
• Sundae dishes and spoons

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• Small plate
• Glass custard dishes
• 8 oz Mason jars