Strawberry sundae with shortbread biscuits
- July 2020
- Makes six
- 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.
- 44.4g (27.6g saturated)
- 4.9g protein
- 33g carbs (29g sugars)
- 0.3g fibre
- 0.2g salt
You’ll have ice cream and shortbread left over. If making fewer sundaes, store the leftovers as in Make Ahead.
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.
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