Strawberry Balsamic Sundae Recipe

If you think of a sundae as a treat reserved for children, then this strawberry balsamic sundae might just change your mind. With layers of fruity, nutty, tangy flavor and creamy-crispy texture, it combines high-quality vanilla bean ice cream with homemade crunchy pistachio brittle, strawberries roasted in balsamic vinegar, and touches of fresh basil that elevate the entire confection to the level of a restaurant dessert.

As a recipe developer, blogger, and a mom of two, I love taking familiar dishes that my kids like and making grown-up, assemble-it-yourself versions of them. That way, they can have their little sweet treat, while the adults in the room can also enjoy their own sophisticated creation. And if I do say so myself, this strawberry balsamic sundae is one of the best iterations of a sundae that I have ever made.

It starts with balsamic roasted strawberries, which become so soft that they are drowning in their own juices. The balsamic gets baked into the sauce, all its sharp edges mellowing into an aftertaste that perfumes the entire dish. Then you get crunch from pistachios that have been tossed in a homemade caramel and cooled until they turn into crisp shards. The final aromatic touch comes from a basil chiffonade, which heightens the dish's sweetness by providing it with an herbaceous punch. It's an intricate dessert that's as worthy of being the culmination of a fancy meal as it is of being a weeknight sweet treat.

For the balsamic-roasted strawberries, gather hulled and halved fresh strawberries, sugar, balsamic vinegar, fresh lemon juice, and kosher salt. For the pistachio brittle, you'll need sugar, shelled pistachios, and flaky sea salt. And for assembling the sundae itself, you'll need heavy cream, more sugar, vanilla bean ice cream, and fresh basil leaves, thinly sliced, for garnish. 

Preheat the oven to 400 F.

Line a rimmed baking sheet with parchment paper.

Toss the strawberries with the sugar, balsamic vinegar, lemon juice, and salt on the rimmed baking sheet. Roast for 20 minutes, until softened and juicy. Let cool slightly.

While the strawberries roast, make the brittle. Line a baking sheet with parchment paper.

Combine the sugar and 2 tablespoons of water in a small saucepan over medium heat.

Cook without stirring until the sugar turns deep amber, 6 to 8 minutes, swirling the pan occasionally to color evenly.

Remove from the heat and immediately stir in the pistachios and flaky salt.

Pour the pistachio mixture onto the prepared baking sheet and spread it thin with a spatula. Let it cool completely, about 10 minutes.

Cut or break into small shards.

Whip the heavy cream and sugar together to soft peaks.

Scoop the vanilla bean ice cream into bowls. Spoon the warm roasted strawberries and their juices over the top.

Add a dollop of whipped cream, scatter with pistachio brittle shards, and garnish with sliced basil.

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While a brittle without nuts may sound like an oxymoron, there are plenty of other ways to add crunch to your dish than this component would suggest. Brittle itself is really just nuts cooked in caramel, with a fat thrown in for texture sometimes, and you can easily swap them for another ingredient.

One of my favorite nut-free brittles to make is sesame brittle. You need to take the same quantity as you would pistachios, toast them in an unoiled pan, and add them to the caramel. Let the brittle cool and cut it the same way you would this pistachio brittle, and you've got yourself a nut-free replacement that anyone will love.

Two other alternatives for brittle are oats and coconut. Both have a soft flake-like texture when eaten on their own, but when left to cool in the hardening caramel, they become as crunchy as any nut. Oats are more neutral, while coconut will add a faint tropical aroma to your dish. Try both, and see which one you prefer!

This is a dish that's really easy to break down into preppable components that you can assemble at the last minute, which is why I love serving it for elaborate dinner parties or weeknight meals. With just a bit of planning and preparation, you can throw together this special treat and look like a Michelin-starred chef with minimal effort.

The brittle can be made a week in advance, while the strawberries are best roasted up to three days ahead of time. The brittle can even be kept at room temperature, so if fridge space is at a premium in preparation for a big event, the brittle is perfect. The one thing to keep in mind is that humidity is the enemy here, so if your brittle gets a bit soft from being exposed to the air, simply pop it in the oven at 300 F for five minutes, and then let it cool and crisp up again.

The strawberries need to be kept in an airtight refrigerated jar or container. Reheat them gently in the microwave or a saucepan for five minutes, or keep them at room temperature if you don't care about the hot-cold contrast. The only thing I wouldn't recommend making ahead of time is whipped cream, which can separate or become watery if left to sit. But seeing as how it takes almost no time to make, throwing it together at the last minute should be a piece of cake — or better yet, a sundae scoop.

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