Knickerbocker Glory
A tall glass of peaches, raspberries, sponge, ice cream and cream, the retro ice cream parlour sundae made at home.
Made with Victoria sponge base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £2.56 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your Victoria sponge first (see the base recipe) and let it cool. Cut 200 g of it into small 1.5 cm cubes.
- 2
Blend 150 g of the raspberries with the icing sugar and press through a sieve to make a smooth sauce.
- 3
Whip the cream to soft peaks.
- 4
In four tall glasses layer a spoonful of raspberry sauce, a few sponge cubes, peaches, a scoop of vanilla ice cream, a few whole raspberries and a scoop of raspberry ripple.
- 5
Repeat the layers once more, finishing with the cream, a drizzle of sauce and a glace cherry. Serve at once with long spoons.
Tips
- Chill the glasses in the freezer for 15 minutes so the ice cream does not melt as you build.
- Cut the sponge small enough to fit on a long spoon along with the ice cream and fruit.
- Check the ice cream and glace cherry labels if you need the finished dessert to be nut free, as some brands carry nut warnings.
Storing and freezing
Best eaten straight away. The sponge cubes can be cut and kept in an airtight box for 1 day and the raspberry sauce keeps in the fridge for 3 days.
Questions
Can I use fresh peaches?
Yes. Ripe peaches or nectarines, peeled and sliced, work well. Toss with a squeeze of lemon juice to stop them browning.
Can I swap the fruit?
Yes. Strawberries, tinned fruit cocktail, mango or blackberries all work well. Keep one soft fruit, one sauce and two ice creams for the classic layered look.
Can I make it ahead?
Only the parts: make the sauce and cut the sponge ahead, then assemble just before serving, as the ice cream melts quickly.
More made with victoria sponge base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
