📝 About This Recipe
A quintessential British seaside classic, the Knickerbocker Glory is a towering, flamboyant ice cream sundae that first gained popularity in the 1920s and 30s. This spectacular dessert is a multi-layered masterpiece of textures, featuring velvet-smooth vanilla custard and ice cream, tart fruit coulis, and crunchy almond brittle. It is as much a feast for the eyes as it is for the palate, traditionally served in a tall conical glass with a signature long-handled spoon.
🥗 Ingredients
The Fruit Base
- 300 grams Fresh Raspberries (divided; half for the sauce, half for layering)
- 200 grams Fresh Strawberries (hulled and quartered)
- 2 tablespoons Icing Sugar (for the coulis)
- 1 teaspoon Lemon Juice (freshly squeezed)
The Creamy Layers
- 8 large scoops Vanilla Bean Ice Cream (high-quality dairy ice cream)
- 4 scoops Strawberry Ice Cream (optional, for color variation)
- 250 ml Heavy Whipping Cream (chilled)
- 1 teaspoon Vanilla Paste (for the whipped cream)
The Crunch and Garnish
- 50 grams Flaked Almonds (toasted until golden)
- 4 pieces Wafer Biscuits (fan-shaped or rolls)
- 4 pieces Glacé Cherries (the traditional topper)
- 30 grams Dark Chocolate (grated or shaved for finishing)
👨🍳 Instructions
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1
Begin by making the raspberry coulis. Place 150g of raspberries, the icing sugar, and lemon juice into a small blender. Blitz until smooth, then pass through a fine-mesh sieve into a bowl to remove the seeds. Chill until needed.
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2
Toast the flaked almonds in a dry frying pan over medium heat for 2-3 minutes until golden and fragrant. Transfer to a plate immediately to prevent burning and let them cool.
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3
In a chilled bowl, whisk the heavy whipping cream and vanilla paste together until you reach soft peaks. Be careful not to over-whip; it should be billowy and light.
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4
Prepare your fruit by mixing the remaining whole raspberries and quartered strawberries in a small bowl.
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5
Place four tall sundae glasses in the freezer for 5-10 minutes. A chilled glass helps prevent the ice cream from melting too quickly during assembly.
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6
Start the assembly: Drop a generous spoonful of the mixed berries into the bottom of each chilled glass.
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7
Drizzle about a tablespoon of the raspberry coulis over the fruit, followed by a sprinkle of toasted almonds.
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8
Add one large scoop of vanilla bean ice cream to each glass, pressing it down slightly to fill the gaps.
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9
Add another layer of fresh fruit and another drizzle of coulis.
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10
Add a scoop of strawberry ice cream (or another vanilla scoop) and another sprinkle of almonds.
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11
Top each glass with a final scoop of vanilla ice cream, leaving enough room at the top for the cream.
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12
Spoon or pipe the whipped vanilla cream generously over the top of the ice cream, creating a beautiful peaked 'hat'.
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13
Drizzle the remaining coulis over the cream, allowing it to run down the sides of the glass in artistic streaks.
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14
Garnish each sundae with a wafer biscuit, a final scattering of almonds, some chocolate shavings, and the crowning glory: a single glacé cherry.
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15
Serve immediately with long-handled spoons and plenty of napkins!
💡 Chef's Tips
Always chill your glasses beforehand to keep the layers distinct and prevent premature melting. For the best texture, use real dairy ice cream rather than 'frozen dessert' products. If raspberries are too tart, adjust the icing sugar in the coulis to your preference. Don't skip sieving the coulis; a seedless sauce provides that professional, silky mouthfeel. Feel free to add a layer of sponge cake cubes soaked in a little sherry for a 'Trifle' style Knickerbocker Glory.
🍽️ Serving Suggestions
Serve with a long-handled 'soda spoon' to reach the delicious fruity treasures at the bottom. Pair with a glass of sparkling Elderflower pressé for a refreshing summer treat. For an adult version, drizzle a little Maraschino liqueur or Chambord over the fruit layers. Serve alongside a pot of strong English Breakfast tea to balance the sweetness. These are best enjoyed outdoors on a sunny afternoon or as a grand finale to a Sunday roast.