vanilla lactose free ice cream, to serve
For the blueberry compote
100g golden caster sugar
juice ½ lemon
4 gluten free stem ginger cookies (optional)
Serves - 4
For the blueberry compote, put 200g of the blueberries in a saucepan with the sugar and lemon juice. Bring to a fast simmer.
Bubble for 5 mins until the berries pop and turn saucy and syrupy, then throw in the remaining blueberries and cook for 1-2 mins more.
Remove from the heat and set aside to cool. Can be made ahead and chilled for up to 3 days.
To assemble the sundaes, spoon a little compote into the bottom of 4 sundae glasses.
Add a crumbled gluten free cookie, scoops of lactose free ice cream to each glass. Repeat the layers once more, then serve.
Recipe adapted from: Good Food