Copycat Outback Steakhouse Sydney's Sinful Sundae |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From The trick to this is planning ahead and putting your serving plated in the freezer ;) Outback uses Blue Bell ice cream. Todd Wilbur- TSR Ingredients:
1 cup heavy whipping cream |
2 tablespoons sugar |
1/3 teaspoon vanilla extract |
1 pinch salt |
1 cup shredded coconut |
4 scoops vanilla ice cream |
1 cup fudge sauce |
8 large ripe strawberries |
Directions:
1. Put 4 dinner plates into the freezer.
2. Make whipped cream by whipping cream in a large bowl on high speed.
3. When cream stiffens add sugar, vanilla and salt.
4. Continue whipping until cream makes stiff peaks (don't over beat or cream will fall apart - store in fridge until needed).
5. Preheat oven to 300°F.
6. Spread coconut evenly over bottom of large pan.
7. Bake for 25 to 30 minutes or until coconut is a golden brown (you may have to stir coconut during last 10 minutes of baking to brown evenly).
8. Sllow coconut to cool.
9. Heat up fudge topping for 10-15 seconds in microwave - get the plates out of the freezer and make a circle of fudge on each plate.
10. Roll each scoop of ice cream in coconut - place each in center of fudge circle.
11. Spoon 2 tbsp of fudge over ice cream.
12. Put large scoop of whipped cream on each ice cream ball.
13. Cut 4 strawberries in quarters and position 4 pieces around each ice cream ball.
14. Slice top off remaining 4 strawberries and stick into whipped cream.
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