Strawberry Balsamic Sundae Recipe
If you think of a sundae as a treat reserved for children, then this strawberry balsamic sundae might just change your mind. With layers of fruity, nutty, tangy flavor and creamy-crispy texture, it combines high-quality vanilla bean ice cream with homemade crunchy pistachio brittle, strawberries roasted in balsamic vinegar, and touches of fresh basil that elevate the entire confection to the level
- 1 pound fresh strawberries, hulled and halved
- 4 tablespoons sugar
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh lemon juice
- Pinch of kosher salt
- ½ cup sugar
- ½ cup shelled pistachios, roughly chopped
- ¼ teaspoon flaky sea salt
- ½ cup heavy cream
- 1 tablespoon sugar
- 1 pint vanilla bean ice cream
- 2 tablespoons fresh basil leaves, thinly sliced, for garnish
- Preheat the oven to 400 F.
- Line a rimmed baking sheet with parchment paper.
- Toss the strawberries with the sugar, balsamic vinegar, lemon juice, and salt on the rimmed baking sheet. Roast for 20 minutes, until softened and juicy. Let cool slightly.
- While the strawberries roast, make the brittle. Line a baking sheet with parchment paper.
- Combine the sugar and 2 tablespoons of water in a small saucepan over medium heat.
- Cook without stirring until the sugar turns deep amber, 6 to 8 minutes, swirling the pan occasionally to color evenly.
- Remove from the heat and immediately stir in the pistachios and flaky salt.
- Pour the pistachio mixture onto the prepared baking sheet and spread it thin with a spatula. Let it cool completely, about 10 minutes.
- Cut or break into small shards.
- Whip the heavy cream and sugar together to soft peaks.
- Scoop the vanilla bean ice cream into bowls. Spoon the warm roasted strawberries and their juices over the top.
- Add a dollop of whipped cream, scatter with pistachio brittle shards, and garnish with sliced basil.
As a recipe developer, blogger, and a mom of two, I love taking familiar dishes that my kids like and making grown-up, assemble-it-yourself versions of them. That way, they can have their little sweet treat, while the adults in the room can also enjoy their own sophisticated creation. And if I do say so myself, this strawberry balsamic sundae is one of the best iterations of a sundae that I have ever made.
It starts with balsamic roasted strawberries, which become so soft that they are drowning in their own juices. The balsamic gets baked into the sauce, all its sharp edges mellowing into an aftertaste that perfumes the entire dish. Then you get crunch from pistachios that have been tossed in a homemade caramel and cooled until they turn into crisp shards. The final aromatic touch comes from a basil chiffonade, which heightens the dish's sweetness by providing it with an herbaceous punch. It's an intricate dessert that's as worthy of being the culmination of a fancy meal as it is of being a weeknight sweet treat.
Gather the ingredients for this strawberry balsamic sundae
For the balsamic-roasted strawberries, gather hulled and halved fresh strawberries, sugar, balsamic vinegar, fresh lemon juice, and kosher salt. For the pistachio brittle, you'll need sugar, shelled pistachios, and flaky sea salt. And for assembling the sundae itself, you'll need heavy cream, more sugar, vanilla bean ice cream, and fresh basil leaves, thinly sliced, for garnish.
