Directions

1. For the strawberry sauce, warm the strawberry preserves in a small saucepan over low-medium heat, stirring gently to break up any clumps. Once melted, remove from heat and stir in the water. Strain through a fine mesh sieve. Set aside to cool.

2. Using a stand mixer or a handheld electric beater, whip the cream and confectioners’ sugar on medium-high speed until it forms medium peaks. The texture should be soft and billowy. Set aside or store in the refrigerator until ready to serve.

3. Scoop your ice cream into serving bowls (mixing flavors is encouraged). Generously smother with the strawberry sauce, followed by a drizzle of olive oil. Top with a handful of Strawberry Hibiscus Pop and a sprinkle of flaky sea salt. Finish with a spoonful of whipped cream.

4. Serve immediately and enjoy!