Knickerbocker Glory
This over-the-top ice cream sundae is almost as good as practicing headers with your favorite uncle or reading A Wrinkle in Time—any pint-size football player will love it. An epic British sundae that never disappoints, the Knickerbocker Glory is extra impressive—it’s no wonder that Phoebe requests ice cream for dinner. Serve it in a large sundae glass, and layer tangy compote between layers of vanilla ice cream. Don’t forget to top with heaps of whipped cream and sprinkles!
MAKES 4 SUNDAES
Strawberry Compote
- 1 (16-ounce) bag frozen strawberries
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
Assembly
- Vanilla ice cream
- Chocolate sauce
- Whipped cream
- Sprinkles
Equipment
- Wooden spoon or potato masher
- In a small pot, combine the frozen strawberries, honey, and lemon juice. Bring to a boil over medium-high heat and cook, covered, for 8 to 10 minutes.
- Reduce the heat to medium-low, remove the lid, and cook for an additional 10 minutes at a gentle boil, or until the strawberries are thawed. Remove from the heat and, using a wooden spoon or potato masher, mash the strawberries until slightly crushed. Let cool completely and chill in the fridge. The sauce will be thin after cooking but will thicken in the fridge.
- Assemble sundaes by alternating layers of strawberry compote and ice cream into each glass. Top with chocolate sauce, whipped cream, and sprinkles. Store leftover compote in the fridge for up to 2 weeks.
