Strawberry sundae with shortbread biscuits - delicious. magazine
Even though you’re making your own ice cream and shortbread for it, this strawberry sundae is still super simple. No churn ice cream - it's a yes from us.
Ingredients
- For the ice cream
- 397g tin condensed milk
- 600ml double cream
- 1 tsp vanilla bean paste or vanilla extract
- For the shortbread
- 200g plain flour
- 150g butter, cubed
- 75g caster sugar
- For the strawberry cassis sauce
- 250g strawberries, hulled (150g chopped, 100g quartered)
- 2 tbsp cassisApple-converted-space
- You’ll also need…
- Electric mixer; mini chopper or stick blender
- 900g loaf tin or freezerproof container lined with cling film
- 20cm x 20cm square cake tin, greased and lined with compostable baking paper
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