With Valentines Day tomorrow, I just had to share this with you.

Boozey Roasted Strawberry and Chocolate Ice Cream Sundae- Vegan- HeatherChristo.comIf you are going to make a special dinner (or dessert!) for tomorrow and you want to be able to serve up something sweet and truly wonderful to your sweetheart, then this Boozy Roasted Strawberry Ice Cream Sundae with Hot Fudge Sauce is what you need to make happen. I managed to create quite the sundae with some interesting ingredients that made it so that even me (with my dairy and egg allergies!) could enjoy every last bite of this delectable dessert! Boozey Roasted Strawberry and Chocolate Ice Cream Sundae- Vegan- HeatherChristo.com

I used Vanilla flavored coconut ice cream, Roasted Strawberries pureed with a splash of bourbon and topped it all with a silky coconut hot fudge sauce. This is a really good combination. Like a reeeeallly good one. (By the way- I also think Chocolate ice cream would be amazing). I would serve this with two spoons and share with your baby pie. I am….

Boozy Roasted Strawberry Ice Cream Sundae with Coconut Hot Fudge Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 4 scoops vanilla ice cream (I used Vegan coconut bliss ice cream)
  • Roasted Strawberries
  • 8 large whole strawberries
  • 1 teaspoon coconut oil, melted
  • 1 teaspoon sugar
  • 1 ounce bourbon
  • Coconut Hot Fudge Sauce
  • 1 cup unsweetened coconut cream
  • 2 tablespoons corn syrup
  • 8 ounces dark chocolate (chopped), I used vegan dark chocolate
  • pinch of kosher salt
  • Chopped roasted pistachios for garnish
Instructions
  1. For the Roasted Strawberries:
  2. Preheat the oven to 425 degrees. On a sheet pan, place a sheet of foil. Toss the strawberries with the teaspoon of melted coconut oil. And roast for 15 minutes until they are golden brown and bursting. Empty them into a food processor with the sugar and the bourbon and puree until you have a sauce.
  3. While the Strawberries are roasting make the Coconut Hot Fudge Sauce:
  4. In a small pan, heat the cream until it is simmering. Turn the heat off the pan and add the corn syrup, dark chocolate and the pinch of salt. Whisk until smooth.
  5. To assemble:
  6. Scoop the vanilla ice cream into a bowl and top with the boozy roasted strawberry sauce and then the coconut hot fudge sauce and a sprinkle of toasted pistachios. Serve immediately and enjoy!

 

Print Recipe  

With Valentines Day tomorrow, I just had to share this with you.

Boozey Roasted Strawberry and Chocolate Ice Cream Sundae- Vegan- HeatherChristo.comIf you are going to make a special dinner (or dessert!) for tomorrow and you want to be able to serve up something sweet and truly wonderful to your sweetheart, then this Boozy Roasted Strawberry Ice Cream Sundae with Hot Fudge Sauce is what you need to make happen. I managed to create quite the sundae with some interesting ingredients that made it so that even me (with my dairy and egg allergies!) could enjoy every last bite of this delectable dessert! Boozey Roasted Strawberry and Chocolate Ice Cream Sundae- Vegan- HeatherChristo.com

I used Vanilla flavored coconut ice cream, Roasted Strawberries pureed with a splash of bourbon and topped it all with a silky coconut hot fudge sauce. This is a really good combination. Like a reeeeallly good one. (By the way- I also think Chocolate ice cream would be amazing). I would serve this with two spoons and share with your baby pie. I am….

Boozy Roasted Strawberry Ice Cream Sundae with Coconut Hot Fudge Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 4 scoops vanilla ice cream (I used Vegan coconut bliss ice cream)
  • Roasted Strawberries
  • 8 large whole strawberries
  • 1 teaspoon coconut oil, melted
  • 1 teaspoon sugar
  • 1 ounce bourbon
  • Coconut Hot Fudge Sauce
  • 1 cup unsweetened coconut cream
  • 2 tablespoons corn syrup
  • 8 ounces dark chocolate (chopped), I used vegan dark chocolate
  • pinch of kosher salt
  • Chopped roasted pistachios for garnish
Instructions
  1. For the Roasted Strawberries:
  2. Preheat the oven to 425 degrees. On a sheet pan, place a sheet of foil. Toss the strawberries with the teaspoon of melted coconut oil. And roast for 15 minutes until they are golden brown and bursting. Empty them into a food processor with the sugar and the bourbon and puree until you have a sauce.
  3. While the Strawberries are roasting make the Coconut Hot Fudge Sauce:
  4. In a small pan, heat the cream until it is simmering. Turn the heat off the pan and add the corn syrup, dark chocolate and the pinch of salt. Whisk until smooth.
  5. To assemble:
  6. Scoop the vanilla ice cream into a bowl and top with the boozy roasted strawberry sauce and then the coconut hot fudge sauce and a sprinkle of toasted pistachios. Serve immediately and enjoy!