I usually get too ancy about strawberry season (every fruit season maybe?). Then I sit through mediocre fruit awaiting the seasonal perfection. This year, however, there’s a stand at our farmer’s market and he’s had THE BEST strawberries the last few weeks. This strawberry ice cream sundae is just the perfect way to enjoy even more strawberries in our day!
I just started going back to our farmer’s market. We’ve been getting local produce delivered weekly for much of the past year and while it’s purpose has been accomplished, I missed going to the market.
I wanted to see all the options from each of the farmers and save on the cost of the delivery as well as the markups I felt were there (necessarily so, I believe).
So I went back a few weeks ago. I run over just after it opens – quickly park, do a lap, buy my goodies, and head home before much has happened.
And to top off my early summer produce excitement, we’ll be doing the Fresno Fruit Trail at some point in the next month or so. Blueberries, blackberries, and stone fruit, HERE I COME!!
Strawberry Ice Cream Sundae
So truthfully, you could just cut up fresh strawberries and enjoy them with your favorite vanilla ice cream or homemade whipped cream. It would be amazing and you’d have no regrets!
But why stop there? This strawberry ice cream sundae is a simple step above that basic deliciousness.
Ice cream is really great with a compote on top. This plum compote atop ice cream is one of my favorites! So this time, I took some of those fabulous strawberries and made a compote with them.
But not just any compote, mind you – there’s thyme in it!
This isn’t my first time combining strawberry and thyme either. We gave away strawberry thyme jam wedding favors (along with a few flavors). The earthiness of the fresh thyme and the in-season strawberry sweetness is just too good to miss.
If you’re feeling frisky, you could always try one of these adult sundae toppings too!
STRAWBERRY ICE CREAM SUNDAE
Enjoy the fresh flavor of strawberries while they're in season. The fresh fruit cooks down with thyme sprigs for the perfect balance of flavor. Layered between ice cream and fresh whipped cream, you'll have your new favorite dessert for spring and summer!
- 16 ounces strawberries diced, about 2 ⅓ cups
- ¼ cup sugar
- 2 tablespoons water
- 4 sprigs of thyme
- ¼ teaspoon pure vanilla extract
- Pinch of fine sea salt
- ½ cup heavy whipping cream
- 1 teaspoon honey
- 1 pint vanilla ice cream
Reserve 1 cup of diced strawberries and add the rest to a large saucepan. Add the sugar and water to the saucepan. Turn the heat to medium-high and stir well to coat the berries in the sugar. Bring to a boil. Add the sprigs of thyme.
Boil, stirring often, for about 5 minutes, until the sauce thickens. When you scrape the bottom of the pan as you stir, it will hold for a second or two before filling back in the space.
Let sit for 5 minutes. Stir in the vanilla and salt. Pour it into a bowl. Let sit at room temperature if you prefer to serve the sauce warm over your sundae. Place in the refrigerator for 30 to 60 minutes if you prefer it chilled.
While the sauce cools, pour the whipping cream and honey into a medium bowl. Use a handmixer to whip the cream on medium speed for about 5 minutes, until firm peaks form.
To make the sundaes, remove the thyme sprigs from your sauce. Add ½ cup of ice cream to a pint glass. Top with ¼ of the sauce, ¼ of the whipped cream and ¼ cup of the reserved diced berries. Add another ½ cup of ice cream, top with another ¼ of the sauce, a dollop of whipped cream and finish with a ¼ cup of berries.
Repeat for the other sundae and serve.
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