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
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
  • 55g (2 oz) butter, melted
  • 1 tbsp cocoa powder

  • Stir the cocoa powder into the melted butter to mix. Add to the biscuit crumbs and stir to coat.

  • For the filling
  • 280g (10 oz) vanilla ice cream or frozen yogurt (8 scoops)
  • 170g (6 oz) strawberries, rinsed and hulled (½ pint punnet)
  • 1 tbsp sugar

  • For the topping
  • 85g (3 oz) strawberries, rinsed and hulled (¼ pint punnet)
  • 55g (2 oz) plain/dark chocolate (8 pieces)
  • 2 tbsp slivered almonds

  • Equipment
  • 17cm (6½ in) square metal baking pan at least 5cm (2 inches) deep

  • 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 pan.


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

  3. For the base
  4. In a medium bowl, combine the chocolate crumbs and the sugar. Stir in the butter to coat the crumbs. Spread evenly in the pan 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. Slice the strawberries and put into a small bowl. Toss with the sugar then let stand 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. Spoon evenly over the chocolate base in the pan 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 an 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 will burn quickly. (They produce a nutty smell when they are ready, too.) Put to one side.

  14. Break the chocolate into small pieces and add half to a glass bowl and melt over a pan of just simmering water. (The bowl should not touch the water.). Once melted, remove from the heat. Add the remaining chocolate to the bowl and stir until it has melted and there is a smooth chocolate sauce. Leave to one side 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. Using a serrated knife, cut into six even pieces. Leave for 10 to soften a little.

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

Updated: July 10, 2017

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

  • Ingredients
  • 1kg/2 lb 2 oz tart dessert apples, Granny Smiths are good
  • 1 lemon, juice only
  • 4 tbsp caster sugar/fine white sugar
  • 85g/3 oz walnuts, coarsely chopped
  • 4 tbsp sultanas
  • 1 tsp ground cinnamon
  • 85g/3 oz ground almonds*
  • 16 sheets filo/phyllo pastry**
  • 50g/2 oz butter, melted
  • icing sugar to dust

  • *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 from the packet that are required for the recipe and keep these covered with clingfilm until needed.

  • Equipment
  • 1 large baking sheet, oiled


  1. Method
  2. Preheat the oven to 180°C/350°F/gas mark 4.

  3. 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 and mix well. Set aside.

  4. Now to make the four parcels.

  5. Using four sheets of pastry, take one sheet and lay it on a clean tea towel then brush lightly with the melted butter. Place another sheet directly on top and brush this one 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 2.5cm/1 inch border on the shorter edges.

  6. 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.

  7. Repeat with the remaining sheets of pastry until there are four parcels.

  8. Bake for 40 minutes until golden. Cover the pastry during the last 10 minutes if it is colouring too quickly.

  9. Just before serving, dust the parcels with icing sugar using a small sieve.

  10. Apple Strudel on tray

  11. Then cut the parcels into thick slices (a pizza slice does this brilliantly). It can be served warm or cold.