Blackberry and hazelnut meringue ice cream sundaes

Blackberry and hazelnut meringue ice cream sundaes

Once the meringues are made, this is a quick and easy dessert recipe.

Blackberry and hazelnut meringue ice cream sundaes

  • Serves icon Serves 6
  • Time icon Hands on time 20 mins, 2 hours cooking time, plus cooling

Once the meringues are made, this is a quick and easy dessert recipe.

Nutrition: per serving

Calories
558kcals
Fat
35.9g (19.1g saturated)
Protein
6.3g
Carbohydrates
44.5g (43.8g sugars)
Fibre
2.4g
Salt
0.2g

Ingredients

  • 250g blackberries
  • 6 tbsp crème de mûre
  • 500ml good-quality vanilla ice cream
  • 200ml double cream

For the hazelnut meringues

  • 50g shelled hazelnuts
  • 2 large free-range egg whites
  • 75g caster sugar
  • 75g icing sugar, sifted
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. To make the hazelnut meringues, preheat the oven to 200°C/fan 180°C/gas 6. Spread the hazelnuts over a baking tray and roast for about 8 minutes until lightly golden. Remove from the oven and set aside to cool, then finely chop.
  2. Lower the oven temperature to 110°C/fan90°C/gas ¼. Line a large, heavy-duty baking sheet with baking paper. In a large glass mixing bowl, use an electric hand mixer to whisk the egg whites into stiff peaks. Gradually add the caster sugar, a spoonful at a time, and whisk to form a stiff and shiny meringue. Sift over the icing sugar, one third at a time, then gently fold into the meringue. Gently fold in the toasted chopped hazelnuts.
  3. Drop 6 large spoonfuls of the meringue, spaced well apart, onto the lined baking tray. Bake for 2 hours until the meringues are crisp and sound hollow when tapped on the bases. Turn off the oven, then leave the meringues inside until completely cool.
  4. Put half the blackberries into a mini food processor with the crème de mûre (see tip), then blend together until you have a smooth sauce. This can be made a few hours in advance and chilled in the fridge until needed.
  5. Shortly before you’re ready to assemble and serve the sundaes, remove the vanilla ice cream from the freezer to soften, either in the fridge for 20-30 minutes or at room temperature for about 10-15 minutes. Meanwhile, in a medium bowl, whip the double cream until it forms stable (not too stiff) peaks. Crush 3 of the hazelnut meringues into small pieces and fold them in.
  6. Layer spoonfuls of the blackberry sauce, vanilla ice cream, hazelnut meringue cream and the remaining blackberries in tall sundae glasses. Finish with another drizzle of the sauce and a few blackberries. Serve straightaway.

Nutrition

Nutrition: per serving
Calories
558kcals
Fat
35.9g (19.1g saturated)
Protein
6.3g
Carbohydrates
44.5g (43.8g sugars)
Fibre
2.4g
Salt
0.2g

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Brilliant blackberry recipes

Blackberry and lime bakewell tart

The combination of blackberry and lime brings a modern twist...

Save recipe icon Save recipe icon Save recipe

British puddings

Apple and blackberry frangipane crumble

A classic british pudding with a hidden frangipane twist. Serve...

Save recipe icon Save recipe icon Save recipe

Dark chocolate recipes

Banana, peanut and caramel chocolate ice cream sundae

Layers of chocolate truffle no-churn ice cream, caramelised bananas and...

Save recipe icon Save recipe icon Save recipe

Frozen dessert recipes

Dairy-free pineapple and coconut sundaes

This recipe uses a mix of coconut yogurt, coconut milk...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.