Outback Steakhouse Sydney's Sinful Sundae By Todd Wilbur

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 1/3 teaspoon vanilla extract
• 1 pinch salt
• 1 cup shredded coconut
• 4 scoops vanilla ice cream
• 1 cup fudge sauce
• 8 large ripe strawberries

Recipe

• 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.