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For the sundaes:
- To make roasted strawberries, preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
- Slice the stems off the strawberries. Cut the small strawberries in half and cut the big ones into quarters. Place the strawberries in a large baking dish, sprinkle over the sugar and vanilla extract and toss to combine.
- Spread the strawberries out in a single layer. Bake for 15-20 minutes or until soft. Allow to cool completely before assembling your ice cream sundaes.
- Place two scoops of vanilla ice cream into each of four glass bowls. Add the roasted strawberries, then drizzle with chocolate syrup. Add a dollop of whipped cream on top of each bowl and pour over any juices from the baking dish. Sprinkle with chopped nuts, if you like, and serve immediately.
Per Serving: 384kcals, 19.2g fat (12g saturated), 47.8g carbs (38.7g sugars), 6g protein, 3.8g fibre, 0.124g sodium
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