Most of the time we are restrained with our ice cream – serving two small scoops in my Anthropology mini latte bowls – I far prefer little and often but on occasion, or on holiday a full on sundae hits the spot. For this super speedy sundae I have switched around the popular pudding of frozen berries and a hot white chocolate sauce and made a sundae from white chocolate ice cream and a hot berry compote, as it contains fruit you can almost convince yourself that it is healthy.
I was very impressed with the Mövenpick white chocolate ice cream – easily scoop-able ice cream with chunks of white chocolate – very good indeed.
For a less calorific version of this that you can eat for breakfast try my FroYo Breakfast Sundae with berry compote and granola.
- 100 g mixed berries
- 2 tbs water
- 2 tbs sugar
- 8 scoops white chocolate ice cream – I used Mövenpick
- 2 tbs chocolate sauce
- 2 tbs whipped cream
Place the berries, water and sugar into a pan and bring to a gentle simmer until the berries are soft and you have a syrupy sauce.
Layer the ice cream, hot berry mixture and chocolate sauce into two sundae glasses top with a dollop of cream and a few fresh berries.
This is my entry for the Mövenpick Ice Cream Blogger Competition. Fuss Free Flavours was incentivised to take part with a supermarket voucher. All opinions are our own.