Nutrition Facts

Instructions

• STEP 1

  Wash, dry, trim, and quarter strawberries; transfer to a small saucepan.

  • ½ (16 oz) pkg strawberries

• STEP 2

  Wash, dry, and juice lemon into the saucepan with the strawberries.

  • ½ lemon

• STEP 3

  Add sugar to the saucepan, stir to combine, and bring to a simmer over medium-high heat, stirring occasionally.

  • ¼ cup granulated sugar

• STEP 4

  Once the strawberry mixture is simmering, reduce heat to medium. Cover and cook until the strawberries are soft, about 5 minutes.

• STEP 5

  Meanwhile, in a small bowl, make a slurry by whisking water with cornstarch until smooth.

  • 2 fl oz (¼ cup) water
  • 1 tbsp cornstarch

• STEP 6

  Add cornstarch slurry to the strawberry sauce in a steady stream, stirring constantly. Return mixture to a simmer and continue to cook, stirring occasionally, until sauce thickens, about 3 minutes.

• STEP 7

  Remove sauce from heat and transfer to a heatproof bowl. Place in the fridge to cool, about 10 minutes.

• STEP 8

  To serve, place one scoop of ice cream in the bottom of each bowl; top with half the strawberry sauce. Place a second scoop of ice cream on top, drizzle with remaining sauce, and enjoy!

  • 12 fl oz (1 ½ cups) vanilla ice cream