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Celebrating Summer, Dad’s and Ice Cream!

Cultivated Tree Olive Oil Strawberries and Ice Cream

Celebrating Summer, Dad’s and Ice Cream!

Celebrating summer, dad’s and ice cream – a perfect reason to check out the post and decide you are going to find a way to make this.  It is delicious.  That is, if you like, chocolate, ice cream, strawberries or any combination thereof.  The way I look at it, it’s a perfect ice cream sundae in a little unusual format.

Strawberry Sundae!

A cross between Strawberry Shortcake and Brownie Cookies, this Strawberry Sundae is decadent, delicious and delights all ages!  Feel free to use a boxed brownie mix if that's what works for you.  However, I recently made these for a birthday party that requested gluten free and they were a hit ... I've included that one alteration if you need.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
assembling 10 minutes
Total Time 37 minutes
Servings 8 people


Strawberry Topping

  • 1 lb Fresh Strawberries; rinsed, dried and quartered
  • 1 tbsp Cultivated Tree Extra Virgin Olive Oil - a Picual or Hojiblanca
  • 1 tbsp Cultivated Tree Wild Raspberry White Balsamic
  • 1 tbsp Fresh mint, finely chopped

Chocolate Shortcake Bisquits

  • 2 cups All purpose flour - or Bob's Red Mill 1 to 1 Baking Flour
  • 1/2 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semisweet chocolate chips = 6 oz
  • 1 2/3 cups chilled whipping cream

Ice Cream

  • 2 pints vanilla ice cream - or frozen yogurt
  • EVOO as used above for drizzling
  • Cultivated Tree Dark Chocolate Balsamic
  • flake salt - such as Maldon
  • Fresh Mint for garnish


Chocolate Shortcake Bisquits

  1. Preheat oven to 325°F.  In a large mixing bowl - sift flour, sugar, cocoa, baking powder, baking soda, and salt.  Mix in chocolate chips.  Using a fork to combine, slowly stir in just enough of the chilled whipping cream to form dough that is firm enough to roll out.

  2. Turn dough out onto a well floured work surface.  Flour your hands and pat the dough out to 3/4 thickness rectangle.  Check that the dough isn't sticking by running a long knife or spatula under the dough as you work.  Cut out shapes with a biscuit cutter or other shape (hearts, stars ...) Gather dough scraps and repeat the process until you have about 24 - which will be more than you need.  They freeze well for another day - or snacking!

  3. Brush the cut-outs with Butter Infused Olive Oil and sprinkle with a little sugar.  Arrange on a large rimmed baking sheet with the sugar side down.  Repeat the olive oil and sugar.  Bake for about 20-22 minutes or until a tester inserted comes out with a few crumbs.  Transfer biscuits to a rack and cool.

Strawberry Topping

  1. While the biscuits bake: In a medium bowl, combine quartered strawberries, Olive Oil, Balsamic and mint.  Stir and set aside.


  1. Line up 8 serving bowls.  Add a scoop of ice cream, scoop of strawberries around one side, chocolate biscuit on the other side and then drizzle ice cream with dark chocolate balsamic, EVOO and top with a small pinch of flake salt and mint sprig.

Recipe Notes

Sometimes it is just fun to go the extra mile and compile something that at first thought may sound bizarre .... trust me when I say the only test run that I did (using the gluten free option) was a hit.  Everyone oohhh'd and ahhh'd and could not believe I actually put balsamic vinegar, extra virgin olive oil and then flake salt.  Enjoy!