Name: Strawberry Meringue Ice Cream Pots
Ingredients: 2 cups (500 mL) quartered Ontario Strawberries; 1/2 cup (125 mL) granulated sugar; 3 cups (750 mL) vanilla ice cream; 2 meringue nests, coarsely chopped (about 1-1/2 cups/375 mL); 1/2 cup (125 mL) finely chopped dark chocolate; 4 large Ontario Strawberries; 4 fresh Ontario Mint Leaves

Yields1 Serving

2 cups (500 mL) quartered Ontario Strawberries

1/2 cup (125 mL) granulated sugar

3 cups (750 mL) vanilla ice cream

2 meringue nests, coarsely chopped (about 1-1/2 cups/375 mL)

1/2 cup (125 mL) finely chopped dark chocolate

4 large Ontario Strawberries

4 fresh Ontario Mint Leaves

Place large glass bowl or metal bowl in freezer.

In medium saucepan, over medium-high heat, combine quartered strawberries and sugar, cook stirring until sugar starts to dissolve and juice begins to release, about 3 minutes. Reduce heat to medium; simmer for 15 minutes or until strawberries can be crushed easily with back of spoon. Transfer to shallow heatproof dish; refrigerate for 30 minutes or until cool. (Sauce can be made 2 days in advance and refrigerated.)

Remove bowl from freezer; add ice cream. Working quickly, coarsely break up ice cream. Add meringue, chocolate and 1/2 cup (125 mL) of the strawberry sauce; lightly combine ingredients. Scoop one-quarter of the ice cream mixture (approx 1 cup/250 mL) into each bowl; top each with 1 tbsp (15 mL) remaining strawberry sauce. Garnish with whole strawberry and mint leaf. Serve immediately.

Tip: For a make-ahead idea use Mason jars, seal with the lid and store in the freezer. Simply top with a little strawberry sauce and serve on a moment’s notice.

Ingredients