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

Baked Alaska

Baked Alaska

Individual servings of the Baked Alaska. Mini sponge flans are topped with raspberry jam and creamy ice cream, covered in a soft meringue, then quickly baked to set the meringue but leaving the ice cream frozen inside.

Baked Alaska

4 individual servings
  • Preparation time: 20 minutes
  • Standing time: 10 minutes
  • Freezing time: at least 1 hour plus overnight
  • Cooking time: 3–5 minutes

  • Ingredients
  • 4 mini sponge flans
  • 4 tbsp raspberry conserve
  • 250 ml good quality ice-cream, raspberry, or strawberry (4 large scoops)
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • pinch of cream of tartar
  • 115 g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
  • 7 g (¼ oz) flaked almonds (1½ tbsp)


  • Method
  • Remove the ice cream from the fridge to soften a little, about 10 minutes.

  • Fill each sponge flan with 1 tablespoon of conserve and level the top.
  • Then, using an ice cream scoop, top with one large scoop of ice cream.
  • Return to the freezer for at least one hour.
  • Whisk the egg whites until stiff. Sprinkle over the cream of tartar and whisk in the sugar, a spoonful at a time, whisking well between each addition, until the mixture is stiff and shiny.
  • Now, using a palette knife to spread the meringue, completely cover the sponges and ice cream. Then drawing upwards with the tip of a knife, make little swirls with the meringue. Freeze overnight.
  • Preheat the oven to 230°C (450°F) (gas 8).
  • Scatter the almonds over the meringue, then bake for 3–5 minutes until the meringue just starts to brown.
  • Serve immediately.
  • Tip
  • The prepared Alaskas can be left frozen for up to one month. Bake in the oven as directed above but leave for 15 minutes before serving.
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Updated: May 9, 2020

Chocolate Fudge Sundae

Chocolate Fudge Sundae

Scoops of vanilla ice cream and mounds of whipped cream smothered with a chocolate fudge sauce, then decorated with grated chocolate, make this chocolate fudge sundae a sure winner with all the family.

Chocolate Fudge Sundae

4 servings
  • Preparation time: 15 minutes

  • Ingredients
  • For the sundaes
  • 240 ml (8 fl oz) double/whipping or heavy cream (1 cup)
  • 8 scoops vanilla ice cream
  • grated chocolate for sprinkling

  • For the chocolate fudge sauce
  • 70 g (2½ oz) butter (5 tbsp)
  • 85 g (3 oz) caster/superfine sugar (⅓ cup)
  • 85 g (3 oz) dark muscovado sugar/soft dark brown sugar (⅓ cup)
  • 180 ml (6 fl oz) single/table cream (¾ cup)
  • 55 g (2 oz) cocoa powder, sifted (½ cup)

To serve

  • You will also need 4 sundae glasses


  • Method
  • For the sundaes
  • Whip the cream until it just holds soft peaks and put to one side.

  • For the chocolate fudge sauce
  • Put the butter, sugars, and cream in a pan over a low heat until the butter has just melted, stirring now and again. Remove from the heat.

  • Now stir in the cocoa powder and beat until the sauce is smooth and glossy. Keep it warm while putting together the rest of the sundaes. If it becomes too thick, just add a little boiling water.

  • (Not all the sauce may be needed but it will keep refrigerated for up to two weeks. It will thicken as it cools and will eventually become solid, and it can be warmed through again to create a pouring sauce.)

  • To assemble
  • Drizzle 1 tablespoon of the chocolate fudge sauce around the insides of each sundae glass.

  • Add 2 scoops of ice cream to each glass.

  • Then top each glass with a large dollop of cream.

  • Now slowly spoon 2 tablespoons of the chocolate sauce over the top, letting it run through the cream and ice cream.

  • Decorate with a little grated chocolate.

  • Serve immediately.
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Raspberry Ripple Ice Cream for Grown-ups

Raspberry Ripple Ice Cream for Grown-ups

Crème de cassis lifts this ice cream dessert from being just ordinary. A raspberry and cassis purée is used to ripple the ice cream and warmed to pour over as a sauce.

Raspberry Ripple Ice Cream for Grown-ups

4 servings
  • Preparation time: About 15 minutes
  • Refrigeration time: 2 hours

  • Ingredients
  • 12 large scoops soft-scoop vanilla ice cream

  • For the sauce
  • 300 g (10 oz) frozen raspberries, thawed (1¼ cups)
  • 28 g (1 oz) caster sugar/superfine sugar (2 tbsp)
  • zest of 1 lemon
  • 4 tsp lemon juice
  • 3 tbsp crème de cassis

Equipment

  • You will also need a freezer-proof container that will take the ice cream and 4 glass dishes.


  • Method
  • First remove the ice cream from the freezer to soften it up a little.
  • Now to prepare the sauce, purée the raspberries, sugar, lemon zest, lemon juice, and crème de cassis.
  • Sieve the purée to remove the raspberry seeds.
  • Then put half the sauce to one side, which will be used when serving the ice cream.
  • Spoon 6 generous scoops of ice cream over the base of a freezer container and drizzle over half the remaining sauce.
  • Spoon 6 further scoops on top to make a second layer.
  • Drizzle over the rest of the sauce.
  • Make a few strokes through the ice cream with a knife. This will allow the sauce to run through and make a marbled effect. Cover and freeze for 2 hours.

  • To serve
  • Warm the reserved sauce.

  • Now scoop the ice cream into the glass dishes and then pour over the warm sauce.
  • Serve immediately.
Print Recipe

Updated: December 9, 2018

Quick Raspberry Ripple Ice Cream

Quick Raspberry Ripple Ice Cream

This makes a lovely refreshing dessert and is very quick to prepare. A thick raspberry sauce, made from frozen raspberries, is carefully swirled through a creamy vanilla ice cream.

Quick Raspberry Ripple Ice Cream

8 servings
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Standing time: 30 minutes
  • Freezing time: 3 hours

  • Ingredients
  • 2 litre container vanilla ice cream
  • 285 g (10 oz) frozen raspberries (1¼ cups)
  • 28 g (1 oz) caster/superfine sugar (2 tbsp)
  • ½ lemon

To serve

  • You will also need dessert glass dishes.


  • Method
  • Place the raspberries in a small pan. They don’t have to be thawed but break up any raspberries frozen in a clump.
  • Sprinkle over the sugar and add the zest of the lemon. Then squeeze the juice of the lemon into the pan.
  • Bring the juice to the boil over a medium heat and then reduce and gently simmer for 10 minutes until the sauce has thickened and become syrupy.

  • Now press the raspberries and juice through a sieve to remove the seeds. This will leave a lovely thick syrup.
  • Leave to become cold.
  • While the raspberry sauce is cooling, transfer the ice cream from the freezer to the refrigerator so it can soften up, about 30 minutes.
  • If the ice cream comes in a rectangular container, the raspberry ripple can be created in this container. Just break up the ice cream with a spoon. However if it comes in a tub, scoop the ice cream into a 2 litre rectangular container which has a lid.
  • Pour two-thirds of the sauce over the ice cream and quickly cut in with a palette knife using a few strokes. (Avoid over working or it will turn into a raspberry mess!!)
  • Then pour over the remaining raspberry sauce which will just run through any gaps.
  • Pop on the lid and return to the freezer. It will take about 3 hours to refreeze.
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Updated: October 21, 2018

Banana and Maple Syrup Sundaes

Banana and Maple Syrup Sundaes

For these delicious sundaes, banana slices are coated in maple syrup, mixed with vanilla ice cream and crushed meringue shells, then topped with whipped cream and decorated with chocolate, a cherry, and a wafer.

4 servings
  • Preparation time: 15 minutes or 25 minutes if making the meringues
  • Cooking time if making meringues: 1hr 15mins

  • Ingredients
  • For the sundaes
  • 2 bananas
  • 2 tbsp maple syrup
  • 3 small meringue nests roughly crushed*
  • 8 small scoops vanilla ice cream
  • 150 m 5 fl oz double cream/whipping or heavy cream (⅔ cup)
  • 1 tbsp grated plain/dark chocolate
  • 4 glacé cherries
  • 4 fan wafers U.K. only. I have been unable to locate anything similar in Canada

  • *This dish is a great way to use up any leftover meringue. However if making the meringues especially for this dish, follow the recipe below and prepare them first.

  • For the meringues
  • 1 egg large (U.K.)/extra large (N.A.), white only
  • 55 g 2 oz caster sugar/granulated sugar (¼ cup + ½ tbsp)
  • You will also need 4 sundae glasses.


  • Method
  • For the meringues
  • Preheat oven to cool, 140°C (275°F) (gas 1)

  • Whisk the egg white in a grease-free bowl until stiff.
  • Then gradually whisk in the sugar a spoonful at a time, whisking well between each addition, until stiff and glossy.
  • Line a baking sheet with baking parchment. Dab a little meringue on each corner of the baking sheet first to keep the lining in place.

  • Spoon 3 mounds of meringue onto the baking paper. Bake in the centre of the oven for 1 hour 15 minutes. The meringues should now lift easily from the paper. If you have time, leave them to dry out in the oven with the door slightly ajar, as the oven cools down. This will ensure the meringues are crisp all the way through.
  • For the sundaes
  • Slice the bananas into a bowl. Then add the maple syrup and stir to coat the banana slices.

  • Roughly crush the meringues.
  • Whip the cream until stiff.

  • Now divide the banana slices, ice cream, and meringue pieces between the four sundae glasses, layering as you go.
  • Top each sundae with a spoonful of the whipped cream.

  • Sprinkle the chocolate over the top, then decorate with a glacé cherry and a fan wafer.
  • Serve immediately.
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Updated: June 22, 2018

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