Strawberry sundae with shortbread biscuits

Strawberry sundae with shortbread biscuits
  • Serves icon Makes six
  • Time icon Hands-on time 25 min, oven time 25-30 min, plus cooling and at least 6 hours freezing

Even though you’re making your own ice cream and shortbread for it, this strawberry sundae is still super simple – the ice cream is no-churn, you whizz up the sauce in minutes, and the shortbread needs just three ingredients.

For a gluten-free sundae with a different feel, try this almighty banana, peanut butter and chocolate treat.

Nutrition: per serving

Calories
554kcals
Fat
44.4g (27.6g saturated)
Protein
4.9g protein
Carbohydrates
33g carbs (29g sugars)
Fibre
0.3g fibre
Salt
0.2g salt
Calories
554kcals
Fat
44.4g (27.6g saturated)
Protein
4.9g protein
Carbohydrates
33g carbs (29g sugars)
Fibre
0.3g fibre
Salt
0.2g salt

Ingredients

For the ice cream

  • 397g tin condensed milk
  • 600ml double cream
  • 1 tsp vanilla bean paste or vanilla extract

For the shortbread

  • 200g plain flour
  • 150g butter, cubed
  • 75g caster sugar

For the strawberry cassis sauce

  • 250g strawberries, hulled (150g chopped, 100g quartered)
  • 2 tbsp cassis 

You’ll also need…

  • Electric mixer; mini chopper or stick blender
  • 900g loaf tin or freezerproof container lined with cling film
  • 20cm x 20cm square cake tin, greased and lined with compostable baking paper

Method

  1. Put the condensed milk, cream and vanilla in a mixing bowl, then use an electric mixer to beat until thick. Scrape into the loaf tin/container, cover, then freeze for 6 hours or overnight.
  2. Next, make the shortbread. Heat the oven to 160°C/140°C fan/gas 3. Put the flour and butter in a mixing bowl, then rub together with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar, then mix until it comes together. Tip into the cake tin, lightly press down with the back of a spoon to level, then bake for 25-30 minutes until pale and sandy to the touch. Score into 8 fingers, then cool in the tin (see Make Ahead).
  3. For the sauce, whizz the 150g chopped strawberries in a mini food processor (or use a stick blender) with the cassis until smooth. If you don’t want seeds, push the purée through a sieve with the back of a spoon.
  4. To assemble, drizzle 1 tsp sauce into 6 sundae/wine glasses, crumble in some shortbread, top with ice cream and quartered strawberries, then repeat, drizzling the remaining sauce on top.

delicious. tips

  1. You’ll have ice cream and shortbread left over. If making fewer sundaes, store the leftovers as in Make Ahead.

  2. The ice cream keeps for up to 1 month. Store the leftover shortbread for up to 3 days. The sauce will keep for 2 days in the fridge.

Recipe By

Sophie Austen-Smith

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