Raspberry Cream Sundae


  • 200g ice cream
  • 50g double cream
  • 250g of raspberries
  • 2 1/2 tbsp of caster sugar
  • 75ml of water
  • 1/2 tsp lemon juice, freshly squeezed
  • Fresh raspberries to serve


  1. Place the raspberries, sugar and water in a food processor and purée until smooth
  2. Pass the purée through a fine sieve with the back of a spoon to remove any seeds. Stir in the lemon juice and refrigerate
  3. Add the ice cream, double cream and 2 tbsp of the raspberry sauces to a bowl and mix together. Store in the freezer for a few minutes before serving.
  4. Pour a little of the raspberry sauce in the bottom of each sundae glass and add a few fresh raspberries.
  5. Add a scoop of the ice cream mixture on top of the raspberry sauce. Repeat in layers until you reach the top of the sundae glass. Top a spoonful of double cream and a sprinkle of fresh raspberries to serve.

Products Used


Get In Touch


Latest news

Keep up to date here with everything we get up both here in the UK and all over the world.

At Coombe Castle things change pretty quickly- from new product launches, to exhibitions, charity events, and celebrations.

View All News