Strawberry Honeycomb 'Cheesecake' Sundae
Kelly's of Cornwall, makers of yummy Cornish ice cream got in touch recently to see if I'd like to get involved with their Summer Scooping Challenge...er yes! The aim of the challenge was to create an Ice Cream Sundae recipe using some of their products, that would act as the perfect summer dessert.
If you know me, you will know my absolute favourite summer dessert is cheesecake - I could it eat it for breakfast, lunch and dinner given the chance....and I did once! So with cheesecake firmly in mind I set about making a Strawberry 'Cheesecake' Ice Cream Sundae and ended up creating something truly amazing. They were so good I ate both myself - the kids didn't get a look in.
I used a Honeycomb Crunch ice cream for this recipe to give it some added crunchiness but a normal vanilla or strawberry would work well too. I also wanted the ice cream to be quite soft, to try and emulate the texture of a traditional cheesecake, so I took the ice cream out of the freezer about 10 minutes before scooping. However, if you wanted a firmer texture, take the ice cream out of the freezer at the time you need it and follow Kelly's top tips to get that elusive perfect scoop...
- 1. Dip your ice cream scoop in some very hot water, then dry off with a paper towel before inserting into the ice cream.
- 2. Use metal ice cream scoop if possible as it ensures a strong scooping action.
- 3. Pull the scoop towards you and the ice cream should curl into a perfect scoop.
STRAWBERRY HONEYCOMB 'CHEESECAKE' SUNDAE
An ice cream cheesecake sundae recipe using crushed digestive biscuits as the base, 2 scoops of honeycomb ice cream, sliced strawberries with a reduced sugar strawberry sauce drizzled on top.
- 25g Butter, melted
- 5 Digestive Biscuits, crushed
- Honeycomb Ice Cream - I used Kellys of Cornwall Honeycomb Crunch
- 6 Strawberries, quartered
- Strawberry Sauce to drizzle - I used Clarks Reduced Sugar Sweet Strawberry Sauce
Step 1: Mix together the melted butter and crushed digestives in a bowl and spoon half the mixture into the 2 sundae bowls.Step 2: Place 2 scoops of Honeycomb Ice Cream into the sundae bowls. It's best if it's on the softer side so take out of the freezer about 10 minutes before using.Step 3: Place the strawberries over the top then drizzle with strawberry sauce. Finally sprinkle over the remaining digestives and serve.
Pin the Strawberry Honeycomb Cheesecake Sundae for later...
Disclosure: I received an ice cream hamper from Kelly's Ice Cream in order to take part in the challenge. All thoughts are my own.