Zutaten für Outback Steakhouse Sydney's Sinful Sundae By Todd Wilbur
- Heavy Whipping Cream
- 1/4 cup powdered sugar
- Vanilla Extract
- Pinch of salt
- Shredded Coconut
- Vanilla Ice Cream
- Fudge Sauce
- 8 strawberries
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Zubereitung von Outback Steakhouse Sydney's Sinful Sundae By Todd Wilbur
- Chill 4 dinner plates in the freezer for at least 30 minutes.
- In a large bowl, beat heavy cream with an electric mixer on high speed until soft peaks form.
- Gradually add powdered sugar, vanilla extract, and salt; continue beating until stiff peaks form.
- Preheat oven to 300°F (150°C).
- Spread 1 cup of sweetened shredded coconut evenly on a baking sheet.
- Bake for 25-30 minutes, or until golden brown. Let cool completely.
- Microwave fudge topping for 10-15 seconds to warm (if using store-bought).
- Remove chilled plates from the freezer. Spoon a circle of fudge onto the center of each plate.
- Gently roll each scoop of ice cream in the toasted coconut.
- Place a coconut-covered ice cream scoop in the center of each fudge circle.
- Spoon 2 tablespoons of fudge over each ice cream scoop.
- Top each ice cream scoop with a generous dollop of whipped cream.
- Cut 4 strawberries into quarters. Arrange 4 pieces around each ice cream ball.
- Slice the tops off the remaining 4 strawberries and gently press them into the whipped cream.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
234g
Fat
142g
Carbs
28g
