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Sugar Cookie Sundae

1 Ratings

0 Comments

Prep 10 min
Total 45 min
Servings 4

Ice cream sundaes topped with homemade strawberry sauce, whipped cream, and crispy sugar cookies. MORE + LESS -

Macheesmo

November 20, 2014

Ingredients

cups vanilla ice cream

baked sugar cookies, crumbled (from Pillsbury™ refrigerated sugar cookie dough)

STRAWBERRY SAUCE:

pint fresh strawberries, halved

1/4

cup water

1/3

cup sugar

teaspoon vanilla extract

WHIPPED CREAM

cup heavy whipping cream

tablespoon sugar

teaspoon vanilla extract

Steps

Hide Images

1

Bake Pillsbury™ sugar cookies according to instructions. If you want the cookies extra crispy, bake for an extra 2-3 minutes. Let cookies cool.
2

For strawberry syrup, add all ingredients to a medium pot over medium-low heat and cook until the mixture is lightly simmering. Simmer for 2 minutes until strawberries start to break down.
3

Kill the heat on the syrup and let cool. Lightly mash strawberries as they cool. They should still be mostly whole though.
4

For whipped cream, whisk together ingredients in a metal, cold mixing bowl until the mixture holds stiff peaks. Store in the fridge until needed!
5

Assemble all the ingredients so people can make their own sundaes with a large scoop or two of ice cream, some strawberry syrup, crumbled cookies, and homemade whipped cream.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

It’s hot and there’s nothing more soothing than a frosty bowl of ice cream.

These days you can go out to any number of artisan ice cream shops to pay $5-$6 for a scoop of some special flavor or you can actually just stay at home and make a pretty tasty sundae with basic, but delicious, ingredients!

The key to a good ice cream sundae, in my opinion, is different textures. That why this Sugar Cookie Sundae is so good. It has a rich ice cream base, crunchy Pillsbury sugar cookies, a sweet strawberry sauce, and a smooth homemade whipped cream. How could you say no to that?

You probably won’t need a whole sleeve of Pillsbury sugar cookies to make sundaes.

About 1-2 crumbled cookies per sundae is more than enough. I do recommend making a few extra though, just because you’ll find yourself sneaking them.

The strawberry sauce is about as easy as homemade sauces get. Just add all the ingredients to a medium pot over medium-low heat until it’s simmering. Simmer the sauce just a minute or two and then kill the heat once the strawberries start to break down.

I like to lightly mash the strawberries as they cool and thicken, but you want them mostly whole in the final syrup.

The whipped cream also couldn’t be easier. Just stir together the heavy cream, sugar, and vanilla in a chilled metal bowl and whisk it like crazy until it forms stiff peaks. You might think that homemade whipped cream isn’t worth it, but I can’t get enough of the stuff.

Once you make it a few times, you get really good at it. I can make a batch in under a minute. No joke. I’ve timed myself.

When the cookies are out of the oven and cool, crumble them into big pieces and set them out with the syrup and whipped cream so people can make their own sundaes!

This is a really good mix of toppings for a sundae. It’s hard not to like this.

Add some ice cream to a bowl, top with strawberry syrup, some crumbled cookies, and a good dollop of whipped cream. Eat it up before it melts!

Nick did not eat this whole thing by himself because he values his arteries and it's more fun to share. Be sure to check out his blog, Macheesmo, and follow him on his Tablespoon Profile.