Three berries and cream sundaes in a row, raspberry sauce dripping down the glasses beside a bowl of cherries

Desserts

Berries and Cream Sundae

An impressive-looking, single-serve berries and cream sundae, which is perfect for making the components in advance and assembling when ready to serve.

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Three berries and cream sundaes from above with a bowl of fresh cherries A berries and cream sundae close up, topped with a cherry and candied almonds

A delightful berry and cream sundae reminds me of being a child and going to Milky Lane, albeit the flavours of this sundae are a bit more sophisticated. It is great for a date night idea, when you want a dessert to share, or even to impress someone without slaving away in the kitchen.

The top of a berries and cream sundae: cherry, chantilly cream, candied almonds and raspberry sauce

The recipe

Berries and Cream Sundae

adventureswithsugar.com/berries-and-cream-sundae/

Method

Method: berries and cream sundae

  1. Start with the fruit: You want to begin with some chopped fresh fruit. I have used cherries, but you can use blueberries, blackberries, strawberries or raspberries.
  2. Add the sauce: Then add a drizzle of the berry sauce.
  3. Add the ice cream: Then add a bit of your ice cream of choice (see the recipe below).
  4. Add the cream and nuts: Follow this with the Chantilly cream and some nuts for texture.
  5. Repeat and finish: Repeat the steps again and finish off with a fresh berry.

Method: Chantilly cream

  1. Whip the cream: Whisk all the ingredients to soft peaks and set in the fridge until ready to use.

Method: candied almonds

  1. Preheat the oven: Preheat the oven to 200˚ Celsius. Line a baking tray with baking paper and set aside.
  2. Make the syrup: Place the sugar, salt, maple syrup and golden syrup in a saucepan and heat until the sugar is dissolved.
  3. Coat the almonds: Add in the almonds and stir until the nuts are completely coated in the syrup.
  4. Bake: Place in the oven for 8 – 10 minutes until the syrup is bubbling around the nuts.
  5. Cool and chop: Remove and let cool completely, before chopping into bite-size pieces.

Method: raspberry sauce

  1. Purée and strain: Purée the raspberries in a blender, then strain out the juice to remove the seeds.
  2. Sweeten: Stir in the icing sugar and refrigerate until ready to use.

Method: strawberry ice cream

  1. Purée the strawberries: Blitz the frozen strawberries until they are puréed.
  2. Add the condensed milk: Fold them into the condensed milk.
  3. Fold in the cream: Finally, whip the cream to soft peaks and fold this into the condensed milk.
  4. Freeze: Place in the freezer to set overnight.
Raspberry sauce dripping down the stem of a berries and cream sundae Three berries and cream sundaes of different heights beside a bowl of cherries

Recipe by adventureswithsugar.com

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