Get the kids into the kitchen to help make this yummy dessert. Few will say no.

Recipe Tags:

Freezer Time: 4 hours or overnight

Preparation Time:

Servings: 9-12

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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. Purée 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 puréed 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