Ice Cream Sundae Recipe
Two scoops of vanilla flavour ice cream served with Belgian chocolate sauce, freeze-dried raspberries, sprinkles, mini marshmallows and a Biscoff crumb.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ice cream & scoops
Sauce
Crumble & toppings
Optional garnish
Method
Prepare Biscoff crumb
Make crumb
Place 2 Biscoff cookies in a small zip-top bag. Seal and crush with a rolling pin or muddler until fine crumbs form. Transfer crumbs to a small bowl and stir in 5 g (about 1 teaspoon) melted unsalted butter until mixture holds together slightly when pressed. Set aside.
Prepare other toppings
If your freeze-dried raspberries are whole, crush them lightly in a small bowl with the back of a spoon until they form small flakes (about 1 tablespoon). Measure out 1 teaspoon sprinkles and 2 tablespoons mini marshmallows and place each in small bowls for easy assembly.
Warm chocolate sauce
If using refrigerated or thick chocolate sauce, warm 60 ml Belgian chocolate sauce gently: place sauce in a microwave-safe cup and microwave for 10–15 seconds, stir and repeat as needed until pourable but not hot (target ~35–40°C). Alternatively, warm in a small saucepan over very low heat and remove from heat once pourable.
Assemble sundae
Chill serving bowl or glass briefly if desired (10 minutes in the freezer) to keep ice cream from melting quickly.
Drizzle warmed Belgian chocolate sauce over the two scoops — about half over each scoop so sauce cascades down the sides.
Sprinkle the Biscoff crumb evenly over the top of the ice cream and sauce, focusing a little on the center between scoops.
Scatter the crushed freeze-dried raspberries over the sundae for a tart, crunchy contrast.
Add 1 teaspoon rainbow sprinkles across the top and scatter 2 tablespoons mini marshmallows around the scoops.
Finish with the optional 1 teaspoon chopped toasted nuts and a fresh mint sprig, if using.
Serve immediately with a long-handled spoon.