Cranachan ice cream sundae recipe
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
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Shop ingredientsEach serving contains
- Energy
- 1340kJ 318.0kcal
- Fat
- 13g
- Saturates
- 8g
- Salt
- 0.2g
- Sugars
- 32g
of the Reference intake
Carbohydrate 45.3gProtein 7.1gFibre 1.3g
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- 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.
- Using a fork, mash half the raspberries with the honey.
- Layer the ice cream with the oat mixture, whole raspberries and mashed raspberries in 6 glasses. Serve immediately.
- See more World Flavour recipes
