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Vanilla Sundae with Toffee Popcorn & Toffee Sauce

by Jean Graham

Smooth and delicious our vanilla ice cream compliments the wonderful sweetness of this toffee sauce, whilst the popcorn adds a satisfying crunch.

Prep time

15 minutes

Cook time

10 minutes






If there’s toffee sauce left it keeps in the fridge for up to a week.

Step 1

Firstly make the toffee sauce (worth it, trust us!) Gently heat the cream in a small heavy based pan. 

Step 2

Don’t let it boil, but when it’s hot and steam is rising from the pan remove from the heat and whisk in the sugar and butter until the sugar is dissolved and the butter melted 

Step 3

Finally add the golden syrup and give it a final stir. Allow to cool before using – if it’s too hot the ice cream will melt before you can enjoy your sundae. 

Step 4

To make your sundaes, spoon a generous layer of toffee sauce in the bottom of your receptacle, scoop on some vanilla ice cream, as much as you feel like, swirl over some more toffee sauce, whip the cream until floppy and add a dollop, sprinkle with popcorn and chocolate shavings – add a bit more toffee sauce – and dig in! 

Top Tip

 You can make this in cocktail glasses to look fancy; but it tastes equally good in a dessert bowl – anything goes! 


  • 500ml tub Vanilla Ice Cream

For the toffee sauce:

  • 85g demerara sugar
  • 85g Graham’s unsalted butter
  • 250ml Graham’s double cream
  • 1 tbsp golden syrup

For the toppings

  • 100ml Graham’s double cream
  • Small bag toffee popcorn
  • Dark chocolate