Outback Steakhouse Sydney's Sinful Sundae by Todd Wilbur

Total Time
Prep 15 mins
Cook 30 mins

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

Ingredients Nutrition


  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.


Most Helpful

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!

jrusk January 21, 2009

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