Behold the most glorious summery treat of all, the knickerbocker glory sundae! My version is composed of scoops of raspberry and vanilla ice creams, whipped cream, and honeycomb candy, all drizzled with a copious amount of homemade raspberry sauce. Yum-my! Who can resist?
The sharpness of the raspberry is contrasted with the sweet vanilla ice cream, and the crunchy pieces of honeycomb ensure you’ll get a surprising texture throughout your Knickerbocker Glory sundae. And who doesn’t like their sundae topped with whipped cream for added creaminess? This is a real treat!
🍨 Classic dessert
A knickerbocker glory is an epic sundae composed of layers of ice cream, fruit, whipped cream, meringue, or nuts that can mainly be found in Great Britain’s ice cream parlors. Popularized in the 30s it doesn’t have an original recipe and can be found in plenty of different flavors. But a knickerbocker glory sundae is always served in a tall glass with a long spoon. It comprises lots of layers and is topped with whipped cream and some sort of decoration (a wafer, a glacé cherry,…).
Here are my top tips to follow to make a good sundae:
- Put the sundae (or milkshake) glass in the freezer beforehand. This is to ensure that the ice cream will melt as slowly as possible after being served.
- Put sauce/fudge/coulis at the bottom of your glass. This way your last bites of ice cream will also be coated in sauce.
- Add a crunchy element (nuts, candies, cereals,…) to your Knickerbocker Glory sundae. You’ll get a nice contrast of texture between the creamy ice cream and the crispy or chewy topping. If I can’t find honeycomb candy I will break up pieces of peanut brittle or use candied nuts.
- A lot of people enjoy slices of fruit, such as strawberries or bananas, but you can add whatever you want/have. Don’t be afraid of mixing your favorite flavors and toppings as you’ll always end up with something delicious anyway.
- One Knickerbocker Glory sundae probably represents my daily calorie intake but I can always share it with a loved one! It’s more fun to make them with someone anyway.
Behold the most glorious summery treat of all, the Knickerbocker glory sundae! I make mine with generous scoops of raspberry and vanilla ice cream, pink whipped cream, crushed honeycomb candy, and a drizzle of homemade raspberry sauce.
For the raspberry sauce:
- 250g raspberries (2 cups), I use frozen ones thawed overnight in the fridge
- 135g granulated sugar (⅔ cup)
- 3 tbsp lemon juice
For the whipped cream:
- 120ml fridge-cold heavy cream (½ cup)
- 2 tbsp powdered sugar
- 2 tbsp mascarpone cheese, heaped
For the sundaes:
- 9 scoops of raspberry ice cream, or other fruity ice cream
- 9 scoops of vanilla ice cream
- honeycomb candy, or other kind of candy
Before starting place your sundae or milkshake glasses and the bowl in which you will whip the cream in the freezer.
First, make the raspberry sauce:
- Cook the raspberries. In a medium saucepan mash the raspberries, sugar, and lemon juice together with a silicone spatula. Cook over medium heat until it has the consistency of runny jam, stirring occasionally. It will take about 12 min.
- Strain the raspberry sauce. Set a mesh strainer on top of a medium-size bowl. Scrap the raspberry mixture through the strainer into the bowl, pressing hard with a spatula until there are only seeds left in the mesh strainer. Don’t forget to scrape underneath the mesh strainer, there is always some sauce there. Cover the bowl with plastic wrap and refrigerate.
Then, make the raspberry whipped cream:
- Whip the cream. Take out the bowl from the freezer and the cream from the fridge. With a hand mixer, whip the cream on medium speed until you reach the soft peaks stage.
- Turn it pink. Add the powdered sugar, mascarpone cheese, and 1 tbsp of the raspberry sauce. Increase the speed and mix until everything is incorporated and the cream thickens. Lift the beaters of your mixer, the peaks should be stiff and stand straight up. Taste and adjust according to preferred sweetness. You can add more raspberry sauce if you desire a more vivid color.
- Layer up. Cut the honeycomb candy into bite-size pieces. Take out the glasses from the freezer. For one Knickerbocker Glory sundae: put 1 tsp of raspberry sauce at the bottom of the glass, add 1 scoop of raspberry ice cream, 1 scoop of vanilla ice cream, sprinkle with some honeycomb, then repeat the same layers two more times.
- Decorate. Spoon big dollops of the whipped cream on top of the Knickerbocker Glory sundae, pour 1 tsp of raspberry sauce on top of the whipped cream and run a toothpick in circles to create a marble effect. Sprinkle with some more honeycomb and you’re done.
- Repeat. Repeat to fill the other glasses. Serve with leftover raspberry sauce and honeycomb on the side. Devour quickly.
You can prepare the raspberry sauce in advance and keep it in an airtight container in the fridge for up to 3 days.
Don’t make the whipped cream ahead of time though because it will separate.
- Serving Size: 1
- Calories: 1299
Keywords: ice cream sundae, raspberry sundae, classic british desserts, summer puddings
Looking for other ice cream recipes? Here are some of my favorites: