Outback Steakhouse Sydney's Sinful Sundae
- 1 cup shredded coconut
- 4 large scoops vanilla ice cream
- 1/2 cup
Hershey chocolate syrup
- Whipped cream (in a can)
- 4 large, ripe
- Preheat the oven to 300 degrees.
- Spread the coconut over
the bottom of the inside of a large oven pan. Shake the pan a little to
spread the coconut evenly.
- Bake the coconut for 25-30 minutes
or until the coconut is a light, golden brown. You may have to stir or
shake the coconut in the last 10 minutes to help it brown evenly.
When the coconut has cooled, pour it onto a plate, or into a
large bowl. Roll each scoop of ice cream in the coconut until it is well
coated. Press down on the ice cream to help the coconut stick. Put the
ice cream into four separate bowls.
- Heat up the chocolate
syrup for 10-15 seconds in the microwave. Pour about two tablespoons
over each scoop of ice cream. Try to completely cover the ice cream with
- Spray some whipped cream on the top of each scoop
of ice cream.
- Cut the stems from the strawberries and place
one on each serving; upside down on the whipped cream. Serve with a
Recipe serves four.
This recipe is courtesy of
Helen and is a close clone recipe.
Close Clone Recipes