Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Outback Steakhouse Sydney's Sinful Sundae by Todd Wilbur Recipe
    Lost? Site Map

    Outback Steakhouse Sydney's Sinful Sundae by Todd Wilbur

    Outback Steakhouse Sydney's Sinful Sundae by Todd Wilbur. Photo by jrusk

    1/1 Photo of Outback Steakhouse Sydney's Sinful Sundae by Todd Wilbur

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Michelle_My_Belle's Note:

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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Whipped cream



    1. 1
      Put 4 dinner plates into the freezer.
    2. 2
      Make whipped cream by whipping cream in a large bowl on high speed.
    3. 3
      When cream stiffens add sugar, vanilla and salt.
    4. 4
      Continue whipping until cream makes stiff peaks (don't over beat or cream will fall apart - store in fridge until needed).
    5. 5
      Preheat oven to 300°F.
    6. 6
      Spread coconut evenly over bottom of large pan.
    7. 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. 8
      Sllow coconut to cool.
    9. 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. 10
      Roll each scoop of ice cream in coconut - place each in center of fudge circle.
    11. 11
      Spoon 2 tbsp of fudge over ice cream.
    12. 12
      Put large scoop of whipped cream on each ice cream ball.
    13. 13
      Cut 4 strawberries in quarters and position 4 pieces around each ice cream ball.
    14. 14
      Slice top off remaining 4 strawberries and stick into whipped cream.

    Ratings & Reviews:

    • on January 21, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2012



    Nutritional Facts for Outback Steakhouse Sydney's Sinful Sundae by Todd Wilbur

    Serving Size: 1 (267 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 761.2
    Calories from Fat 399
    Total Fat 44.4 g
    Saturated Fat 28.5 g
    Cholesterol 111.3 mg
    Sodium 438.5 mg
    Total Carbohydrate 85.2 g
    Dietary Fiber 4.3 g
    Sugars 58.6 g
    Protein 7.9 g

    Ideas from


    Over 475,000 Recipes Network of Sites