We’ve given the classic strawberry ice cream sundae a wicked twist by whisking up a boozy Pimm’s and strawberry syrup. Drizzle over ice cream and top with sprinkles and a strawberry for a retro treat. This recipe should only take you 20 mins to make in total.
- 2 scoops of vanilla ice cream per person
- 200g fresh strawberries
- 80ml Pimm's
- 50g caster sugar
- To decorate:
- Red sprinkles
- Squirty/whipped cream
- 4 fresh strawberries, stalks left on
- You will also need:
- 4 ice cream sundae glasses, briefly chilled in the fridge or freezer
Make the Pimm’s and strawberry syrup. Blitz the strawberries in a food processor, then press through a fine mesh sieve using the back of a wooden spoon to press down firmly. Discard the leftover pulp and keep the strawberry liquid to one side.
Add the Pimm’s and caster sugar to a small saucepan. Heat over a medium-high heat, stirring until the sugar has dissolved. Stir in the strawberry juice and bring to the boil. Boil for 5 minutes, then reduce the heat to low and simmer until you have a thick sauce. Leave to cool completely, then decant into a jug or squeezy bottle if you have one.
Remove the sundae glasses from the freezer. Drizzle a little sauce around the inside of each glass, then add two scoops of ice cream to each. Drizzle a little extra sauce over the top of the ice cream. Add a swirl of squirty or whipped cream, the top with a strawberry. Sprinkle a few sprinkles over the top, then serve immediately.
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Chill the sundae glasses in the freezer for 10 mins before using, then take out just before assembling the sundaes - this will help keep the ice cream cool.