Frozen Strawberry Sundae

 

These squares of strawberry ice cream are on a chocolate base and topped with sliced strawberries, drizzled with chocolate and sprinkled with toasted almonds. Frozen ahead of time, they make an impressive dessert and take no time at all to add the toppings just before serving.

 

Frozen Strawberry Sundaes
Prepares: 6 servings
 
  • Preparation time: 30 minutes
  • Freezing time: 4 hours
  • Standing time: 10 minutes

  • Ingredients
  • For the base
  • 115g (4 oz) Oreo chocolate baking crumbs (1 cup)*
  • 1 tbsp sugar
  • 40g (1½ oz) butter, melted (3 tbsp)

  • *This is a North American recipe where the chocolate baking crumbs are bought ready in a box. Use the following for a substitution for the ingredients to make the base in England:

  • 115g (4 oz) plain digestive biscuits crushed to make fine crumbs
  • 1 tbsp sugar
  • 55g (2 oz) butter, melted
  • 1 tbsp cocoa powder

  • Stir the cocoa powder into the melted butter then add to the biscuit crumbs and sugar. Stir to combine.

  • For the filling
  • 280g (10 oz) vanilla ice cream or frozen yogurt (8 scoops)
  • 170g (6 oz) strawberries, rinsed and hulled (about 1¼ cups)
  • 1 tbsp sugar

  • For the topping
  • 85g (3 oz) strawberries, rinsed and hulled (about ⅔ cup)
  • 55g (2 oz) plain/dark chocolate
  • 2 tbsp slivered almonds

  • You will also need a 17cm (6½ in) square metal baking tin at least 5cm (2 inches) deep for this recipe.

  • Note
  • Once the base and filling have been left to freeze, it can be cut into portions and then the portions returned to the freezer until needed. The topping is added just before serving and is better not frozen.

  • This is a great recipe to make and keep in the freezer. The quantities can be doubled to be able to freeze more portions; just use a 24cm (9½ in) square tin.


  1. Method
  2. Cut two sheets of baking parchment larger than the baking tin so that they can be laid across one another and overhang the edges of the tin on all sides. Press well into the corners of the tin.

  3. For the base
  4. In a medium bowl, combine the chocolate crumbs and sugar. Stir in the butter to coat the crumbs. Now spread evenly in the tin, pressing well into the corners. Freeze while making the filling.

  5. For the filling
  6. Remove the ice cream or frozen yogurt from the freezer to soften a little.

  7. Now slice the strawberries and put into a small bowl. Toss with the sugar and leave for 10 minutes, stirring occasionally.

  8. Meanwhile, scoop the ice cream or yogurt into a large bowl and leave until the strawberries are ready. It should not thaw completely.

  9. Purée the strawberries until smooth, then pour over the top of the ice cream or yogurt. Stir until well blended. Then spoon evenly over the chocolate base in the tin and freeze until firm, about 4 hours.

  10. Frozen Strawberry Sundae


  11. For the topping
  12. Start preparing the toasted almonds and chocolate sauce about one hour before serving so they have time to cool.

  13. Tip the almonds into a small frying pan/skillet and toast over a medium to low heat until golden, tossing frequently. They will take about 5–10 minutes but keep an eye on them as they burn quickly. (They produce a nutty smell when ready.) Put to one side.

  14. Break the chocolate into small pieces and add half to a glass bowl. Melt the chocolate over a pan of just simmering water. (The bowl should not touch the water.). Remove from the heat and add the remaining chocolate to the bowl. Stir until the chocolate has melted and there is a smooth sauce. Leave to cool.

  15. To finish
  16. Top each square just before serving.

  17. Holding the edges of the baking parchment, remove the frozen sundae to a cutting board. Now using a serrated knife, cut into six even pieces. Leave for 10 minutes to soften a little.

  18. Slice the remaining strawberries and decorate the top of the squares. Drizzle over the chocolate and sprinkle with the toasted almonds.

Updated: August 8, 2018

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