Strawberry sundae with shortbread biscuits
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Hand mixer
- Food processor
- Immersion blender
- Freezerproof container
- Cake pan
- Plastic wrap
- Oven
- Mixing bowl
- Spatula
- Measuring cup
- Baking sheet
- Parchment paper
- Spoon
- Glass
Ingredients
- 397g tin condensed milk
- 600ml double cream
- 1 tsp vanilla bean paste or vanilla extract
- 200g plain flour
- 150g butter, cubed
- 75g caster sugar
- 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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