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knickerbocker glory sundae in a glass

Knickerbocker glory sundae

  • Author: Amélie
  • Prep Time: 50 minutes
  • Cook Time: 6 minutes
  • Total Time: 56 minutes
  • Yield: 3 1x
  • Category: Dessert
  • Method: Stove
  • Cuisine: British


Behold the most glorious summer treat, the Knickerbocker glory sundae! My Knickerbocker glory is composed of layers and layers of raspberry and almond ice creams, crushed honeycomb candy and whipped cream, all drizzled with a copious amount of homemade raspberry sauce. Yum!



For the raspberry sauce:

  • 50g caster sugar (¼ cup)

  • 30ml water (2 tbsp)

  • pinch of citric acid (or cream of tartar) *

  • 250g raspberries (I use frozen ones, thawed overnight in the fridge) (2 cups)

For the whipped cream:

  • 100ml heavy cream (⅓ cup + 1 tbsp)

  • 2 tbsp caster sugar

  • 2 tbsp mascarpone, heaped

For each knickerbocker glory sundae

  • 3 scoops of raspberry ice cream

  • 3 scoops of almond ice cream (or vanilla)

  • honeycomb candy (I used this recipe and I halved the ingredients)


  • Put your cream in the fridge. 
  • Keep your knickerbocker glory (sundae or milkshake) glasses and the bowl in which you will whip the cream in the freezer, while you prepare the rest.
  • Cut the honeycomb into bite-size pieces.

First, make the raspberry sauce

raspberry sauce instructions

  1. Blend the raspberries in a food processor. Put the sugar in a heavy-based pan and shake the pan slightly to level it.

  2. Pour the water on top of the sugar and add the acid citric. Stir only once to make sure the citric acid is combined then do not touch the pan. Place the tip of your candy thermometer in the pan. Cook over medium heat until the temperature reaches 115°C (240°F), for about 6 min. Take off the heat and quickly mix in the blended raspberries.

  3. Set a mesh strainer on top of a medium-size bowl. Scrap the raspberries 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 the bottom of the mesh strainer, there always is raspberry sauce clinging to it.


Then, make the raspberry whipped cream:

pink chantilly

  1. 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.

  2. Add the caster sugar, mascarpone and 1 tbsp of the raspberry sauce. Increase the speed and mix until everything is incorporated and the cream thickens. Lift up the beaters of your hand mixer, the peaks should be stiff and stand straight up.

  3. Taste and adjust according to preferred sweetness. You can add more raspberry sauce if you desire a more vivid color.


Fınally, prepare the knickerbocker glory sundaes:

  1. Take out the glasses. 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 almond ice cream, a little syrup, sprinkle with some honeycomb, then repeat the same layers until you run out of ice cream.
  2. Spoon big dollops of the whipped cream on top of the ice cream, 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 voila.
  3. Repeat to fill the other knickerbocker glory sundae glasses. Serve with leftover raspberry sauce and honeycomb on the side. Devour quickly.


You can keep any leftover raspberry sauce for up to 3 days in the fridge properly covered with plastic wrap.


  • Serving Size: 1
  • Calories: 1500

Keywords: ice cream sundae, raspberry sundae, classic british desserts, summer puddings