Ingredients
Method
- Preheat the oven to 425F. Combine strawberries, maple syrup and salt on a light metal baking sheet. Spread the strawberries out into one layer. Roast them until they’re tender, 15-20 minutes. Let them cool on the pan for 10 minutes, then place them into a sealed container. The juice may have thickened a bit at this point—scrape as much as you can off the pan! Chill for 30 minutes.
- In three half-sized glasses, place ¼ cup of ice cream and sort of smash it with a spoon to pack it in and flatten it/even it out. Top with enough strawberries to cover all the ice cream and then a generous sprinkle of pistachios. Repeat all layers a second time, then drizzle generously with chocolate.
- Serve immediately!
Notes
strawberries: The best ones you can find. Don’t feel like you have to take a trip to the farmer’s market or anything, but try to find a container with no moldy or dark, patchy strawberries. They should be red and firm. Once roasted, you can chop them up if you’ve got the time or leave them whole if you don’t.
ice cream: I recommend French vanilla or vanilla bean, but regular would work, too.
pistachios: roasted. And like I say above, I think it’s worth it to buy the pre-shelled ones. But do what you will!
chocolate syrup: I recommend a slightly higher-quality one, like Ghirardelli.
make ahead: you can roast the strawberries a day or two before, but wait until you’re ready to eat to assemble.
leftovers: roasted strawberries will keep for 3-4 days in the fridge, tightly covered.