Ice Cream Sundae

Name: Ice Cream Sundae
Prep time: 30 min
Cook time: 10 min
Yield: 4 to 6 servings
Cuisine: Pub Grub Classics
Ingredients: Vanilla Ice Cream — 1000 ml; Lemon Curd — 150 g; Biscuits — 150 g; Meringue — 200 g

Enjoy a sensational homemade ice cream sundae featuring creamy vanilla ice cream layered with tangy lemon curd, crunchy biscuits, and torched meringue. Delivering an unbeatable comforting depth of sweet, zesty flavour and delightful texture, this classic dessert brings ultimate parlour-style comfort food straight to your home kitchen.

Cuisines

Cooking Instructions

Preparation: 30 minutes
Cooking: 10 minutes

Servings: 4 to 6

Notes:

Soften vanilla ice cream and mix in lemon curd, leaving a few streaks of curd for visual appeal and flavour contrast.

Freeze the prepared lemon curd ice cream in a container for at least six hours or overnight until firm.

Spoon lemon curd into the bottom of serving glasses, add generous scoops of the lemon curd ice cream, and layer with crushed biscuits.

Pipe homemade meringue over the biscuits and torch the surface gently until golden and toasted.

Repeat the layers of lemon curd, ice cream, biscuits, and meringue to reach the top of the glass, finishing with torched meringue.

Serve immediately while cold and crisp.

Make Lemon Curd Ice Cream
Soften vanilla ice cream in a bowl, stir in lemon curd until swirled through, transfer to an ice cream tub, and freeze for at least six hours.

Prep Sundae Components
Crush biscuits into a coarse crumb and prepare your homemade meringue in a piping bag.

Layer Bottom of Glasses
Spoon a layer of lemon curd into the bottom of tall sundae glasses.

Assemble Sundae Layers
Add generous scoops of the lemon curd ice cream, follow with a layer of crushed biscuits, and pipe a ring of meringue on top.

Build and Torch
Repeat the layers once more to fill the glass, finishing with a final layer of meringue, then torch lightly with a culinary blowtorch until golden and serve immediately.