Outback Steakhouse Sydney's Sinful Sundae by Todd Wilbur

READY IN: 45mins
jrusk
Recipe by Michelle_My_Belle

From www.TopSecretRecipes.com The trick to this is planning ahead and putting your serving plated in the freezer ;) Outback uses Blue Bell ice cream. Todd Wilbur- TSR

Top Review by jrusk

I love this! I haven't made this in awhile and was wondering if there were any new tricks to it so I searched and found your posting. The bowls in the freezer trick is a good one. I rolled my ice cream into balls, placed them in the bowls and back in the freezer to stiffen up. I don't use whipped cream b/c I don't like it on my sundaes...I'm all about the coconut and chocolate ;) Yummmmm this is a special treat!

Ingredients Nutrition

Directions

  1. Put 4 dinner plates into the freezer.
  2. Make whipped cream by whipping cream in a large bowl on high speed.
  3. When cream stiffens add sugar, vanilla and salt.
  4. Continue whipping until cream makes stiff peaks (don't over beat or cream will fall apart - store in fridge until needed).
  5. Preheat oven to 300°F.
  6. Spread coconut evenly over bottom of large pan.
  7. Bake for 25 to 30 minutes or until coconut is a golden brown (you may have to stir coconut during last 10 minutes of baking to brown evenly).
  8. Sllow coconut to cool.
  9. Heat up fudge topping for 10-15 seconds in microwave - get the plates out of the freezer and make a circle of fudge on each plate.
  10. Roll each scoop of ice cream in coconut - place each in center of fudge circle.
  11. Spoon 2 tbsp of fudge over ice cream.
  12. Put large scoop of whipped cream on each ice cream ball.
  13. Cut 4 strawberries in quarters and position 4 pieces around each ice cream ball.
  14. Slice top off remaining 4 strawberries and stick into whipped cream.

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