Ice Cream Sundae Recipes


  • 1 x 450g red velvet cake mix
  • 105ml vegetable oil
  • 3 eggs
  • 200g vanilla ice cream
  • 320g mixed berries – strawberries, raspberries and blueberries
  • 160g mixed chocolates – buttons, chocolate mini eggs, chocolate popping candy, munchies,
  • 4 squirts “squirty cream” or 100ml whipping cream, lightly whipped
  • 4 single chocolate caramel biscuit fingers


Calories columnFat columnSaturates columnSugars columnSalt column
351 per serving
18% %GDA
20g per serving
29% %GDA
11g per serving
55% %GDA
31g per serving
34% %GDA
0.50g per serving
8% %GDA


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4 and grease and line a traybake tin about 23cm x 30cm.

  2. Tip the cake mix into a bowl, add the oil, eggs and 200ml water and beat well until totally smooth.

  3. Pour into the prepared tray and bake for 20 minutes until the cake has risen and springs back when you press it lightly. 4. Remove and allow to cool totally before decanting.

  4. Cut the cake into 4 quarters, and set 3 quarters aside to use later. Cut the remaining quarter into 12 pieces.

  5. Grab 4 large or 8 small glasses and divide half the ice cream between them. Add a few berries, piece of cake, then layer up the berries and chocolates, then repeat the layers, finishing with a dollop of cream, chocolate caramel biscuit and piece of strawberry.

  6. Serve straightaway.