A traditional ice cream sundae – delicious at any time. Raspberry sauce drizzled through scoops of ice cream or frozen yogurt and velvety whipped cream.
Raspberry Ice Cream Sundae
- Preparation time: 15 minutes
- Cooking time: 10 minutes
- 450 g (1 lb) frozen raspberries, thawed (2 cups)
- 85 g (3 oz) caster/superfine sugar (½ cup)
- 1 lemon, juice only*
- 284 ml (10 fl oz) double/whipping or heavy cream (1¼ cups)
- 8 good scoops vanilla ice cream or frozen yogurt
- *1 lemon should yield 3 tbsp
- You will also need 4 sundae glasses.
- To make the raspberry sauce, put the sugar and lemon juice in a pan with 225 ml (8 fl oz) (1 cup) of water. Bring to the boil, then reduce the heat and simmer for 10 minutes, until slightly thick and syrupy.
- Put the raspberries in a blender or food processor and pour the hot syrup over the top. Purée and then strain through a fine sieve to remove the seeds.
- Whip the cream until it forms soft peaks.
- Now drizzle two tablespoon of the raspberry sauce round the inside of each sundae glass. (It will run down the side of the glass and leave a layer on the bottom.)
- Add two scoops of ice cream or frozen yogurt to each glass.
- Then top with a large dollop of whipped cream.
- Slowly drizzle two tablespoons of raspberry sauce over the top, allowing the sauce to run down through the layers.
- Serve immediately.
Updated: November 1, 2017