Preheat the oven to 375 degrees. Add whole strawberries to a large bowl with sugar and lemon juice. Toss to combine.
Add to a square baking dish. Bake for 15 minutes. Remove from oven and let cool slightly.
While strawberries are roasting, make the chocolate shell. Add chopped chocolate, coconut oil, and corn syrup to a small bowl.
Microwave on high for 20 seconds. Remove and stir. Microwave for 15 more seconds. Stir to smooth.
Once toppings are ready, it’s time to assemble the sundaes. Add 1/4 cup of strawberries to the bottom of the sundae bowl.
Add 1/2 cup to 1 cup of ice cream. Top with 2 tablespoons of chocolate shell and watch it harden as it cools. Garnish with a chocolate-covered strawberry.

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