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Ambassador [Associate]
Ambassador [Associate]
  • 358 calories
  • 35 min
  • 4 servings


  • 1 lemon
  • 1 (16 oz) pkg strawberries
  • 24 fl oz vanilla ice cream
  • cornstarch
  • granulated sugar
  • water


  1. Wash, dry, trim, and quarter strawberries; transfer to a medium saucepan.
    • 1 (16 oz) pkg strawberries
  2. Wash, dry, and juice lemon into the saucepan with the strawberries.
    • 1 lemon
  3. Add sugar to the saucepan, stir to combine, and bring to a simmer over medium-high heat, stirring occasionally.
    • ½ cup granulated sugar
  4. Once the strawberry mixture is simmering, reduce heat to medium. Cover and cook until the strawberries are soft, about 5 minutes.
  5. Meanwhile, in a small bowl, make a slurry by whisking water with cornstarch until smooth.
    • 4 fl oz (½ cup) water
    • 2 tbsp cornstarch
  6. Add cornstarch slurry to the strawberry sauce in a steady stream, stirring constantly. Return mixture to a simmer and continue to cook, stirring occasionally, until sauce thickens, about 3 minutes.
  7. Remove sauce from heat and transfer to a heatproof bowl. Place in the fridge to cool, 10-15 minutes.
  8. To serve, place one scoop of ice cream in the bottom of each bowl; top with half the strawberry sauce. Place a second scoop of ice cream on top, drizzle with remaining sauce, and enjoy!
    • 24 fl oz (3 cups) vanilla ice cream

Nutrition per Serving

Net Carbs


  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • ice cream scoop (optional)
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • stirring spoon
  • whisk or fork