French · Dessert
Iced Fruit and Liqueur Sundae
A classic French-style no-churn sundae built on a soft-peak cream and condensed milk base, layered with strawberries and peaches macerated in orange liqueur and finished with toasted almonds for crunch.
$1
20 minsPrep
0 minsCook
410 minsTotal
EasyLevel
Nutrition per serving
276Calories
3gProtein
18.8gFat
21.7gCarbs
20.5gSugar
1gFiber
38mgSodium
51mgChol
10.8gSat Fat
178mgPotassium
90mgCalcium
0.3mgIron
0.1mcgVitamin B12
13mgVitamin C
0gPolyol
0gAllulose
1.7gAlcohol
Goes well with
Elderflower cordial with sparkling water
local
Champagne
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Hull and dice the strawberries and peach, then toss them with the sugar and orange liqueur in a small bowl; cover and macerate at room temperature for 30 minutes, stirring once.
2
Whip the heavy cream with the vanilla extract to soft peaks using a hand mixer.
3
Fold the condensed milk gently through the whipped cream until no streaks remain, keeping as much air in the mixture as possible.
4
Drain the macerated fruit, reserving the syrupy liquid, and fold two-thirds of the fruit through the cream base, leaving the rest and the syrup aside for serving.
5
Spoon the mixture into a small freezer-safe tub, smooth the top, and freeze for at least 6 hours or until firm.
6
Just before serving, scoop into chilled glasses, spoon over the reserved macerated fruit and syrup, and scatter with the toasted chopped almonds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 65g65g Heavy Cream, whipped to soft peaks
- 40g40g Condensed Milk
- 2g2g Vanilla Extract
- 40g40g Strawberry, macerated, diced, 1
- 25g25g Peach, macerated, diced, 1
- 12g12g Orange Liqueur, for macerating fruit, 1, 95% alcohol retained
- 10g10g Sugar White, for macerating fruit, 1
- 6g6g Almond, toasted, chopped, 1
