Grilled Strawberries With Black Pepper Ice Cream

Name: Grilled Strawberries With Black Pepper Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 pints premium vanilla ice cream; 1 ½ tablespoons medium ground black pepper; 12 fresh rosemary skewers; 24 fresh strawberries, stemmed and halved; ½ cup ruby port; ¼ cup sugar; ¼ cup sugar; 3 tablespoons butter; 2 tablespoons cocoa; ¼ teaspoon vanilla extract; 1 pinch salt; ⅓ cup all-purpose flour

Servings: persons

1 12 pints premium vanilla ice cream
1 ½ tablespoons medium ground black pepper
12 fresh rosemary skewers
24 fresh strawberries, stemmed and halved
½ cup ruby port
¼ cup sugar
¼ cup sugar
3 tablespoons butter
2 tablespoons cocoa
¼ teaspoon vanilla extract
1 pinch salt
⅓ cup all-purpose flour

1
To make Black Pepper Ice Cream: Place ice cream in refrigerator for about 30 minute or until slightly softened.
2
Gently stir in pepper.
3
Place in freezer until firm.
4
Make cocoa wafers - or buy prepared chocolate wafers.
5
Strip leaves from rosemary skewers, leaving 2 to 3 inches of leaves at the top.
6
Thread 4 strawberries halves onto each skewer.
7
Grill skewers, cut sides down, about 4 minute or until grill marks form.
8
For each serving, place one 1/2-c. scoop Black Pepper Ice Cream in chilled glass; spear 2 skewers into ice cream.
9
Spoon 1 tablespoons Port Syrup onto ice cream.
10
Garnish with 2 Cocoa Wafers.
11
To make Port Syrup: In saucepan, simmer port and sugar until reduced to 1/3 cup.
12
Chill.
13
To make Cocoa Wafers: Cream sugar and butter.
14
Mix in cocoa, vanilla and salt; when smooth, mix in flour just until incorporated.
15
If needed, add up to 2 teaspoons of water to make firm but pliable dough.
16
Form into a flat disc between 2 pieces of plastic wrap; chill.
17
Roll between 2 pieces of plastic wrap to 3/8-inch thickness.
18
With sharp knife or cookie cutter, cut into leaf shapes about 3 inches long.
19
Place on parchment-lined sheet pan.
20
Bake in 325F oven 10 to 12 minute or just until set; wafers will firm as they cool.

885

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 12 pints premium vanilla ice cream, 1 ½ tablespoons medium ground black pepper, 12 fresh rosemary skewers, 24 fresh strawberries, stemmed and halved, and more.

Yes, Grilled Strawberries With Black Pepper Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!