Strawberry Shortbread Sundae

Plant Based Strawberry ice cream piled high with crumbly shortbread, fresh strawberries and green pistachios. Add lashings of our Strawberry Coulis for good measure! Find more recipes like this in our Plant Based Recipe Collection.

MAKES 4 SUNDAES

INGREDIENTS

• FOR THE STRAWBERRY & VANILLA COULIS
• 2 tablespoons cold water
• 1 tablespoon caster sugar
• 200g (7oz) strawberries, stalks removed and halved
• ½ teaspoon vanilla extract, optional
• A squeeze of lemon juice, optional

TO SERVE

• Handful of pistachio nibs
• Fresh strawberries, sliced
• Crumbled shortbread (See our Shortbread recipe)
• 8-10 scoops of Plant Based Strawberry ice cream (See our Strawberry Ice Cream recipe)

METHOD

To begin, make your strawberry coulis. Pour the water into a medium saucepan and stir in the sugar. Over a medium heat, bring the sugar syrup to a simmer and drop the strawberries into the saucepan.

Cook the strawberry halves for 5-6 minutes until they collapse and soften. Remove from the heat and allow the sauce to cool for a couple of minutes. If using, stir through the vanilla extract and lemon juice.

Using a stick blender, puree the mixture until smooth. Either pass through a sieve to ensure a beautifully smooth coulis or if you’re satisfied, leave just as it is. Cool and store for up to 2 days in the fridge.

To assemble the sundae, simply put fresh, cut strawberry and shortbread chunks at the bottom of each sundae glass. Add a layer of strawberry ice cream and repeat. Top with strawberry coulis and pistachio nibs. 

Tip - To make this even easier, you can use our very own Jude’s Strawberry Coulis