Cranachan ice cream sundae recipe

0 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

Ingredients

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

Each serving contains

  • Energy

    1340kj
    318kcal
    16%
  • 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

Method

  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.

See more World Flavour recipes

You may also like

Be the first to comment

blog comments powered by Disqus