Raspberry Ice Cream Sundae

Raspberry Ice Cream Sundae

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

4 servings
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 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

Note

  • *1 lemon should yield 3 tbsp

To serve

  • You will also need 4 sundae glasses.


  • Method
  • 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.
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Updated: November 1, 2017