Doug Quint and Bryan Petroff add Strawberries and Jalapenos for an unexpected ice cream topping, as seen on Food Network's The Kitchen
Recipe courtesy of Big Gay Ice Cream

Strawberries and Jalapenos

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  • Level: Easy
  • Total: 1 hr 5 min (includes macerating time)
  • Active: 20 min
  • Yield: 3 cups



  1. Toss strawberries in sugar and refrigerate, covered, for at least 30 minutes but preferably overnight.
  2. Soak jalapenos in 1 cup water with 2 tablespoons lemon juice for 30 minutes (15 minutes if you want more bite); drain.
  3. Add jalapenos and remaining 2 tablespoons lemon juice or the optional orange liqueur to the strawberries, toss and let stand 15 minutes.
  4. Toss in lemon zest right before serving. Spoon over ice cream and serve.
  5. Keep refrigerated in an airtight container (but allow to come closer to room temperature before serving).