MAKES 4
200g fresh strawberries and raspberries
1 x portion Chocolate Syrup (see here)
1 x portion Raspberry Syrup (see here)
1 x portion Classic Chocolate Ice Cream (see here)
1 x portion Raspberry Ripple Cookie Crumb Ice Cream (see here)
1 x portion Soft Whipped Cream (see here)
4 plant-based chocolate sandwich cookies
1 x portion Candied Peanuts (see here)
1 x 30g bag of plant-based popcorn
4 maraschino cherries
4 dairy-free ice cream wafers
4 x sundae glasses
Hull the strawberries and cut them in half | Drop some strawberry halves and whole raspberries into the base of a glass
Drizzle the sides of the glass with Chocolate and Raspberry Syrups
Now add the ice cream | Drop in a scoop each of the Chocolate and Raspberry Ripple Cookie Crumb Ice Creams
Drizzle with more syrup | Spoon some Soft Whipped Cream on top | Repeat to make all the sundaes
Now you can decorate your sundaes | Break the cookies into pieces | Sprinkle the sundaes with the Candied Peanuts, popcorn, cherries and broken cookies | Wedge a wafer into each one and serve