Outback Steakhouse Sydney's Sinful Sundae by Todd Wilbur

1. 1

   Put 4 dinner plates into the freezer.

2. 2

   Make whipped cream by whipping cream in a large bowl on high speed.

3. 3

   When cream stiffens add sugar, vanilla and salt.

4. 4

   Continue whipping until cream makes stiff peaks (don't over beat or cream will fall apart - store in fridge until needed).

5. 5

   Preheat oven to 300F.

6. 6

   Spread coconut evenly over bottom of large pan.

7. 7

   Bake for 25 to 30 minutes or until coconut is a golden brown (you may have to stir coconut during last 10 minutes of baking to brown evenly).

8. 8

   Sllow coconut to cool.

9. 9

   Heat up fudge topping for 10-15 seconds in microwave - get the plates out of the freezer and make a circle of fudge on each plate.

10. 10

    Roll each scoop of ice cream in coconut - place each in center of fudge circle.

11. 11

    Spoon 2 tbsp of fudge over ice cream.

12. 12

    Put large scoop of whipped cream on each ice cream ball.

13. 13

    Cut 4 strawberries in quarters and position 4 pieces around each ice cream ball.

14. 14

    Slice top off remaining 4 strawberries and stick into whipped cream.

* Per serving · 4 servings · Values may vary.