- 100g/4oz fresh raspberries, plus a few extra to decorate
- 2 tbsp icing sugar
- 50ml/2fl oz water Kelly’s of Cornwall Clotted Cream Ice Cream
- Hundreds and thousands sprinkles
Start by making the sauce. Place the raspberries, icing sugar and water in a medium-sized bowl and whizz with a hand-held blender until smooth. To make the sauce extra smooth, press it through a sieve.
Place 3 generous scoops of ice cream in each sundae dish, drizzle with the raspberry sauce and shake over the sprinkles.
Serve straight away, decorated with a few fresh raspberries.