Strawberry Ripple Icecream

Prefect for those hot sunny days or a quick easy dessert.

Wine Match: Crisp Riesling or Sparkling Wine

Makes 1.5lt of icecream or 6 large sundaes
Prep time: 25 minutes
Cooking time: 15 minutes


  • 1 x 250g punnet Victorian Strawberries, washed and hulled
  • 1/3 cup castor sugar
  • 1 tbsp Grand Marnier or fresh orange juice
  • 1L good quality commercial vanilla bean ice cream
  • 2 cups chopped hazelnuts
  • 1 cup extra castor sugar
  • Extra 250g punnet Victorian Strawberries, washed and hulled to serve


  1. Place the strawberries, sugar and Grand Marnier into a heavy based saucepan and simmer until the sugar is dissolved completely. Set aside to cool, then puree and place in the refrigerator until cold.
  2. Remove the icecream from the punnet, soften slightly and fold in half of the chilled strawberry puree. Refreeze until firm.
  3. While waiting, place chopped hazelnuts in a small heavy based pan with extra sugar, allow sugar to dissolve completely and cool slightly. Pour onto a lined baking tray and allow to set hard, then crack into shards.
  4. To serve, place some extra chilled puree in the base of a tall sundae glass. Top with fresh strawberries, then a big scoop of the Strawberry Ripple icecream. Top with more fresh berries, then another scoop of  icecream and sprinkle with hazelnut praline. Serve immediately.