Ripe berries do most of the work
A quick crushed sauce depends on fragrant ripe fruit. Sugar draws out juice and sweetens the berries but cannot create an aroma that is absent. If the fruit is very watery, choose a different batch or accept a subtler sauce.
Keeping some berries sliced adds a different texture from the crushed portion. The sauce should remain spoonable rather than completely smooth; a fork is enough, so there is no need to clean a blender.
Layer so every spoon reaches fruit
A little sauce at the bottom prevents the last spoonful being plain melted vanilla. The remainder goes over the scoops where it can run between them. Avoid filling the dish so tightly that the fruit spills over the rim.
Small bowls are often easier than very tall glasses. A long narrow sundae glass looks attractive but requires a spoon that can comfortably reach the bottom.
Optional toppings should stay optional
Whipped cream makes the dessert richer but is not needed for the fruit-and-ice-cream combination to work. Wafer biscuits add crunch and should be inserted just before serving so they do not soften.
Prepare fruit, cream and dishes before taking ice cream from the freezer. The final assembly should take only a few minutes, rather than leaving scoops melting while you wash berries or search for spoons.
What you'll need
- 500 g vanilla ice cream
- 250 g ripe strawberries, hulled
- 1–2 tbsp caster sugar, to taste
- 100 ml double cream, optional
- 4 small plain wafer biscuits, optional
Let's make it
- Wash and dry strawberries. Mash 150 g with one tablespoon of sugar, leaving a little texture. Let stand for 5 minutes while preparing the rest.
- Slice remaining 100 g strawberries. Taste the crushed sauce and add more sugar only if needed.
- If using cream, whisk it to soft peaks. Set four small bowls or sundae glasses ready.
- Divide half the sauce between the dishes. Add ice cream, then sliced berries and remaining sauce.
- Finish with optional whipped cream and one wafer per serving. Serve immediately.
Make it your own
Use strawberry ice cream for a stronger fruit version, tasting the sauce before adding extra sugar.
A suitable dairy-free dessert can replace ice cream; omit or replace cream and check wafers.
Keeping it fresh
Serve assembled sundaes immediately. Refrigerate spare crushed fruit and whipped cream promptly in separate covered containers and use within 24 hours.
Do not return melted ice cream from a served bowl to the tub.
Allergen notes
Contains milk; wafers usually contain wheat/gluten and may contain egg. Check all products.
