Strawberry Sundae made with grilled strawberries and a melted chocolate peanut butter sauce. Grilling strawberries is super easy to do, and adds incredible flavor to your sundae. Dairy free and gluten free.
Prep the grill for indirect cooking.
Place strawberries directly on the grill, and cook approximately 2 minutes per side, or until distinct grill marks.
At the same time, place the chocolate and peanut butter in a small cast iron (or heat-proof) dish, and place on the grill, over indirect heat. Stir together until melted (about 3-4 minutes).
Remove strawberries and chocolate sauce from heat, and slice strawberries lengthwise.
In a serving dish place one large scoop of ice cream, then layer with a couple of strawberries, about a tablespoon of sauce, and a tablespoon of crushed graham crackers. Repeat for a second layer. Top with whipped cream.
This is the recipe we used for vegan whipped cream we got from an AM Northwest guest, and adapted the sugar content and vanilla. It's amazing! We use it whenever whipped cream is called for. It's also a great substitute for icing on cupcakes. Simply put a can of full-fat coconut milk in the fridge overnight. Once chilled, remove the lid and scrape out only the solid part on top, into a bowl. Add 3 tablespoons powdered sugar (depending on desired consistency and sweetness) and 1 tsp vanilla extract. Mix with a high speed mixer until fluffy.