Chocolate Strawberry Recipe

Chill serving bowls

Place two dessert bowls or sundae glasses in the freezer for 5–10 minutes to keep the ice cream from melting quickly while you assemble the dessert.

If using cookie base: place 1/4 cup crushed cookies evenly between the two chilled bowls to form a slight crunchy base.

Warm the Nutella slightly to loosen it for drizzling: microwave 3 tablespoons in a small microwave-safe bowl for 12–15 seconds, stirring once, until pourable but not hot.

Place half of the halved strawberries (3 halves) and half of the additional berries (if using) into each bowl, arranging them over the cookie base or directly on the bowl bottom.

Drizzle 1.5 tablespoons of warmed Nutella over the fruit in each bowl, using the back of a spoon to spread lightly into a thin layer.

Scoop 3 generous scoops of strawberry ice cream into each bowl, placing them on top of the Nutella-fruit layer so scoops sit neatly.

Warm the chocolate sauce slightly if thick; divide and drizzle 1.5 tablespoons of chocolate sauce over the ice cream in each bowl in a decorative zigzag.

Scatter 1 tablespoon of mini chocolate chips over the ice cream in each bowl for texture and pockets of chocolate.

Sprinkle 1 tablespoon chopped toasted hazelnuts over each bowl to add crunch and highlight the Nutella flavors.

Top each sundae with approximately 6 tablespoons (about 3/8 cup) of whipped cream, piping or spooning it on top so it crowns the ice cream.

Finish with a light dusting of powdered sugar (about 1/4 teaspoon per bowl) and a pinch (1/2 teaspoon) of cocoa nibs or chocolate shavings over the whipped cream if using.

Garnish each bowl with 1 fresh mint leaf and one halved strawberry placed on the whipped cream for color and freshness.

Serve immediately with a spoon. If preparing slightly ahead, keep assembled components chilled and add whipped cream and hazelnuts just before serving to preserve texture.