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Cranachan ice cream sundae recipe

Cranachan ice cream sundae recipe

4 ratings

An easy twist on the classic Scottish dessert – be sure to serve it in your prettiest sundae glasses. See method

  • Serves 6
  • 30 mins
  • 318 calories / serving
  • Vegetarian


  • 100g (3 1/2oz) porridge oats
  • 50ml (2fl oz) clear honey
  • 400g (13oz) raspberries
  • 12 scoops vanilla ice cream

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    8g 38%
  • Sugars

    32g 36%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 45.3g Protein 7.1g Fibre 1.3g


  1. Fry the oats in a thick-based frying pan – you won’t need oil – over a medium heat for a few minutes until toasted, stirring slowly all the time so that they cook evenly. Immediately tip into a bowl and stir in 2 tablespoons of the honey. Leave to cool, then break up any chunks with your fingertips.
  2. Using a fork, mash half the raspberries with the honey.
  3. Layer the ice cream with the oat mixture, whole raspberries and mashed raspberries in 6 glasses. Serve immediately.

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