Ingredients:

  • 450g fresh strawberries, hulled and quartered
  • 30ml honey
  • 5ml fresh lemon juice
  • 2.5ml vanilla extract
  • 1g sea salt
  • 946ml vanilla bean ice cream
  • 120ml coconut whipped cream
  • 30g sliced almonds
  • 4 fresh mint leaves
  • 4 whole strawberries, sliced

Instructions:

  1. Place the quartered strawberries, honey, and lemon juice in a small saucepan over medium heat. Stir occasionally for 5 minutes until the berries soften and release their juices, creating a glossy syrup. Remove from heat and stir in the vanilla extract and salt. Let cool slightly.
  2. Place dessert glasses in the freezer for 5 minutes. Scoop 2-3 generous balls of vanilla ice cream into each chilled glass, pressing them slightly to create a stable base.
  3. Slowly pour the warm strawberry coulis over the ice cream. Top each sundae with a dollop of light whipped cream and a sprinkle of toasted almonds. Garnish with a fresh strawberry slice and a mint leaf.