Strawberries & Cream Ice Cream Sundae

If you missed out on tickets to Wimbledon this year, never fear. Thanks to Chef Paul Bates of OXBO Bankside, we bring you a recipe for the tastiest, most Instagrammable tennis-themed sweet treat ever – so you can still watch the final in style. Game, set and match.  

9oog Milk
900g Double cream
325g Egg Yolk
400g Sugar
500g Strawberry puree


  • Boil together milk and cream
  • Whisk together yolks and sugar
  • Temper eggs with boiling liquid by adding 1/3 to the eggs and sugar and whisking well to combine. Next whisk all of the mix back into the boiling liquid
  • While continually stirring continue to cook until mixture reaches 85C
  • Pass mix through a chinois into a container and chill the mix rapidly by placing it in an ice bath (a bowl of ice with a bit of water in it that your bowl with the hot mix in it can sit on top of).
  • Add strawberry puree to the mixture and keep stirring until the mixture is cold
  • Churn in an ice cream machine or place in a wide container in the freezer and stir every 30 minutes with a fork.

200g Strawberry puree
20g Water
20g Sugar

Method: Boil together all the ingredients in a sauce pan. For serving place in a sauce bottle.

500g Double cream
50g Icing sugar
½ Vanilla pod – seeds only


  1. Combine double cream, icing sugar and the scraped seeds of the vanilla pods in the bowl of a stand mixer with a whisk attachment and whisk until firm. This can also be done using a hand held electric mixer with whisk attachment.
  2. For serving place in a piping bag with a large star nozzle. This can be done ahead of time and stored in the fridge for a day

200g Sugar
50g Water
80g Egg Whites (1)
2g Egg White Powder
200g Ground Almonds
200g Icing sugar
2g Green food Colouring
75 Egg Whites (2)

  1. Blitz together ground almonds and icing sugar in a food processor until it is well combines and a fine texture. Alternatively sieve the icing sugar and ground almonds together twice.
  2. Mix egg whites and colour into almond/sugar mix to form an evenly coloured paste.
  3. Make an Italian meringue by boiling together the sugar and water to 118C.
  4. When the sugar begins to boil whisk up egg whites and egg white powder (Egg white powder helps to make the macaroons crunchy but the recipe can be made without it)
  5. When sugar reaches 118c remove from the heat and wait until the syrup has stopped bubbling then pour into the whisked egg whites.
  6. Whisk meringue on high speed until it comes up in the bowl
  7. When meringue is ready mix ¼ into the coloured paste to help loosen it.
  8. Fold in the rest of the meringue ¼ of the mix at a time while the meringue is still warm.
  9. Once all meringue has been added beat the mixture with the spatula a few times to gain the right consistency. Pipe onto silicone mats or trays lined with paper using a round piping nozzle to ensure perfectly round macaroons
  10. Allow to dry for 1 hour
  11. Bake 150C 10-12 minutes
  12. Make a small quantity of royal icing by mixing some egg whites with icing sugar to form a stiff paste and pipe lines onto the macaroons to look like tennis balls. Leave to dry at room temperature before serving

To Serve: Cut some fresh strawberries and place in the bottom of the glass. Decorate the glass with some strawberry coulis. Pipe some Chantilly cream into the base.

Scoop three balls of strawberry ice cream. Top with more Chantilly and fresh strawberries. Decorate with macaroon tennis balls and shards of white chocolate and a sprinkle of popping candy.

Original recipe by Paul Bates, Executive Chef at OXBO Bankside


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