Frozen Strawberry Sundaes

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

6 servings
  • Preparation time: 30 minutes
  • Freezing time: 4 hours
  • Standing time: 10 minutes

  • Ingredients
  • For the base
  • 115 g (4 oz) Oreo chocolate baking crumbs (1 cup)*
  • 1 tbsp sugar
  • 40 g (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 recipe below to make the base in England:
  • 115 g (4 oz) plain digestive biscuits crushed to make fine crumbs
  • 1 tbsp sugar
  • 55 g (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
  • 280 g (10 oz) vanilla ice cream or frozen yogurt (8 scoops)
  • 170 g (6 oz) strawberries, rinsed and hulled (about 1¼ cups)
  • 1 tbsp sugar

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

Equipment

  • You will also need a 17 cm (6½ inches) square metal baking tin at least 5 cm (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 24 cm (9½ in) square tin.


  • Method
  • First line the container with two pieces of cling film/plastic wrap so they are laid across one another and large enough to overhang the edges of the container on all sides. Press well into the corners of the container.

  • For the base
  • In a medium bowl, combine the chocolate crumbs and sugar. Stir in the butter to coat the crumbs.
  • Now spread evenly in the container, using a flat bottomed glass or measuring cup, pressing well into the corners.
  • Freeze while making the filling.
  • For the filling
  • Remove the ice cream or frozen yogurt from the freezer to soften a little while preparing the strawberries.

  • Slice the strawberries and put in a small bowl. Toss with the sugar and leave for 10 minutes, tossing occasionally.

  • Purée the strawberries until smooth.
  • Scoop the ice cream or yogurt into a large bowl. It should be soft but not completely thawed. Then pour over the strawberry purée. Stir until well blended.
  • Spoon evenly over the chocolate base and freeze until firm, about 4 hours.
  • For the topping
  • Start preparing the toasted almonds and chocolate sauce about one hour before serving so they have time to cool.

  • 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.

  • Break the chocolate into small pieces and add half to a glass bowl.
  • Melt the chocolate by sitting the bowl over a pan of just simmering water. (The bowl should not touch the water.)
  • Remove the bowl from the heat and add the remaining chocolate pieces.
  • Stir until the chocolate has melted and there is a smooth sauce. Leave to cool.
  • To finish
  • Top each square just before serving.

  • 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.

  • Slice the remaining strawberries and decorate the top of the squares.

  • Then drizzle over the chocolate and sprinkle with the toasted almonds.

  • Note
  • Once the base and filling has frozen, 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; but use a 24 cm (9½ in) square container.
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Updated: July 4, 2020

Apple Strudel

Apple Strudel

Apple strudel is one of the most popular dishes in Austria, the oldest record being a handwritten recipe from 1696 housed in the Vienna City and State Library. However, it’s likely to have been adopted from other countries that made up the Habsburg Empire. Early recipes used a pastry made from unleavened dough and today it’s usual to use filo/phyllo pastry – a modern version. It is delicious served with ice cream, cream, or vanilla sauce.

Apple Strudel

8 servings
  • Preparation time: 35 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 1 kg (2 lb 2 oz) tart dessert apples (Granny Smith are good)
  • 1 lemon, juice only
  • 4 tbsp caster/superfine sugar
  • 85 g (3 oz) walnuts, coarsely chopped (⅔ cup)
  • 4 tbsp sultanas
  • 1 tsp ground cinnamon
  • 85 g (3 oz) ground almonds* (1 cup)
  • 16 sheets filo/phyllo pastry**
  • 55 g (2 oz) butter, melted (¼ cup, or ½ stick)
  • icing/powdered sugar to dust

Notes

  • *The almonds will absorb any excess juices which will prevent the pastry from becoming soggy.

  • **Filo pastry dries out very quickly. Remove only the number of sheets required from the packet and keep these covered with clingfilm/plastic wrap until needed.

Equipment

  • You will also need a large baking sheet, oiled


  • Method
  • Preheat the oven to 180°C (350°F) gas 4.
  • Peel, core and roughly chop the apples into small pieces. Put them in a mixing bowl and toss together with the lemon juice.
  • Add the sugar, walnuts, sultanas, cinnamon, and almonds. Mix well and then set aside.
  • Now to make the four parcels.

  • Using four sheets of pastry, take one sheet and lay it on a clean tea towel. Brush lightly with the melted butter.
  • Place another sheet directly on top and brush this one lightly with butter. Repeat with the other two sheets.
  • Spread a quarter of the apple filling lengthways down the middle of the pastry, flattening it out, and leaving a 2.5 cm (1 inch) border on the shorter edges.
  • Brush a little butter along the long edge that is furthest away from you and both the shorter edges.
  • Using the tea towel, lift the long edge nearest you over the filling and then continue rolling to form a sausage shape with the seam finishing up underneath. (The extra butter round the edges will seal the parcel.)
  • Carefully transfer it to the baking sheet.
  • Repeat with the remaining sheets of pastry until there are four parcels.

  • Bake for 40 minutes until golden. Cover the pastry during the last 10 minutes of cooking, if it is colouring too quickly.
  • Just before serving, dust the parcels with icing/powdered sugar using a small sieve. Then cut the parcels into thick slices (a pizza slice does this brilliantly). It can be served warm or cold.
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