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Fruity summer sundaes

Fruity summer sundaes

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • More effort
  • Makes 4

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

Nutrition: per serving
low insalt0g


  • 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)

For the macadamia brittle

  • sunflower oil , for greasing
  • 50g caster sugar
  • 50g macadamia nuts , toasted

For the strawberry sauce

  • 350g strawberries , hulled
  • 1 tbsp icing sugar


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, September 2008

Goes well with


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