Fruity summer sundaes

Bring back memories of traditional seaside ice-cream parlours with this light fruity sundae with macadamia brittle

  • Prep:20 mins
    Cook:5 mins
    Plus cooling
  • More effort

Nutrition per serving

  • kcal 609
  • fat 35g
  • saturates 15g
  • carbs 71g
  • sugars 69g
  • fibre 4g
  • protein 7g
  • salt 0g


  • 142ml pot double cream
  • 2 tbsp icing sugar
  • 12 strawberries, 4 left whole, rest chopped
  • 4 nectarines, chopped into small chunks
  • 4 scoops good-quality vanilla ice cream
  • 4 scoops good-quality berry sorbet (we like Bottlegreen English Summer sorbet)
  • sunflower oil, for greasing
  • 50g caster sugar
  • 50g macadamia nuts, toasted
  • 350g strawberries, hulled
  • 1 tbsp icing sugar


  1. Make the brittle: oil a baking sheet and set aside. Gently heat the caster sugar in a small, non-stick frying pan, stirring until dissolved. Add the nuts. When the sugar becomes a deep caramel, pour onto the baking sheet and leave until completely cold. Snap the brittle into pieces, then pulse in a food processor to coarse crumbs. Can be made up to a week ahead. Store in an airtight container.

  2. For the sauce, whizz the strawberries in a food processor until smooth. Sieve into a bowl, then stir in the icing sugar. Set aside.

  3. To assemble the sundaes, whip the cream with the icing sugar until it just holds its shape. In a tall glass, layer up the chopped fruit, brittle, ice cream, sorbet and sauce, finishing with swirls of cream, more brittle and the whole strawberries.

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