p-knickerbockerglory_2Knickerbocker glory. A brilliant word for an ice cream sundae but with a much better ring to it.

Takes: 5–7 min

Serves: 1

What You’ll Need:

  • 3 scoops of nut butter ice cream (see page 135) (vanilla ice cream will also work well)
  • 75ml/¹⁄³ cup chocolate hazelnut sauce (see page 127)
  • 100g/3½oz salted pretzels

What To Do:

  • Take the ice cream out the freezer to soften.
  • Heat up the chocolate hazelnut sauce over a low heat, stirring occasionally. Crush the pretzels in a food bag, using a rolling pin, saving a whole one for decoration.
  • Using a nice tall ice cream glass, put a scoop of ice cream in the bottom, then sprinkle with pretzel crumbs and then the chocolate hazelnut sauce. Repeat and finish with the final scoop of ice cream.
  • Top with the reserved whole pretzel and serve.

Extracts taken from Pip and Nut: The Nut Butter Cookbook by Pippa Murray (Quadrille £15.00 RRP) Photography by Adrian Lawrence

Please comment