Cherry cream sundaes

Spoil yourself with these glorious little frozen desserts

  • Ready in 15-20 mins, plus freezing time
  • Easy

Nutrition per serving

  • kcal 329
  • fat 27g
  • saturates 10g
  • carbs 16g
  • sugars 8g
  • fibre 2g
  • protein 5g
  • salt 0.11g


  • 284ml carton double cream
  • 2 tbsp icing sugar
  • 200g toasted almonds, chopped
  • 2-3 tbsp dark rum
  • 10 amaretti biscuits
  • 10 canned cherries (or fresh when in season)
  • 50g dark chocolate, melted, to drizzle


  1. Arrange 6 paper muffin cases on a baking sheet. Whisk together the cream and icing sugar until stiff. Fold in the almonds and rum.

  2. Crumble the biscuits and put the pieces in the bottom of the paper cases. Divide the cream between them and top with a cherry. Freeze for 1-2 hrs until firm. (They will keep in the freezer for up to 2 weeks.) Remove from the freezer 20 mins before serving, and drizzle with the chocolate.

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