Jamie Oliver Knickerbocker Glory Recipe

If you’re craving a fun, fruity dessert that looks as fabulous as it tastes, the Jamie Oliver Knickerbocker Glory Recipe is the one to try. This classic British sundae is all about layers—creamy ice cream, fresh berries, tangy raspberry coulis, and clouds of whipped cream, topped off with a crunchy wafer. I made it on a whim for a sunny afternoon treat, and it absolutely hit the spot. (inspired by Jamie Oliver)

Ingredients Needed

For the Knickerbocker Glory:

• 4–5 fresh strawberries, sliced
• ⅛ cup raspberry coulis (or use store-bought fruit sauce)
• 1 scoop vanilla ice cream
• 1 scoop strawberry ice cream
• ½ cup whipped cream
• 1 wafer cookie (to garnish)

How To Make Jamie Oliver Knickerbocker Glory

Prep the Glass:

Start by popping your sundae glass in the freezer for about 15 minutes. This keeps the dessert frosty and helps each layer stay neat and chilled.

Build the Base:

Once your glass is cold, add a layer of sliced strawberries to the bottom. I like to use ripe, juicy ones for that burst of flavor right from the first spoonful.

Add Some Zing:

Spoon in the raspberry coulis over the strawberries. If you’re using a homemade coulis (just blitz some raspberries with sugar and a touch of lemon juice), it’ll add a bright, tangy contrast to the sweetness of the fruit.

Ice Cream Time:

Scoop the vanilla ice cream over the coulis, pressing it gently so it sits flat. Then add a generous layer of whipped cream. If you’ve whipped it fresh, you’ll notice how much lighter and richer it feels.

More Fruit, More Flavor:

Add another layer of sliced strawberries, followed by a scoop of strawberry ice cream. The mix of textures and flavors is just dreamy.

Final Flourishes:

Top it off with another dollop of whipped cream, drizzle over some more coulis, and crown it all with a wafer cookie for crunch and that classic look.

Why I Love This Recipe

This recipe brought a big smile to everyone at my table. It’s quick, playful, and perfect for customizing with what you have on hand. I served it after a backyard barbecue, and even the adults were scraping their glasses clean. It’s one of those nostalgic desserts that feels special without any fuss.

Recipe Tips

• Chill the glass before assembling to keep layers firm and prevent melting.
• Use fresh whipped cream for a light, fluffy topping that tastes way better than canned.
• Make your own coulis with raspberries, sugar, and lemon juice for maximum freshness.
• Layer carefully with a spoon to get those beautiful, Instagram-worthy stripes.
• Switch it up by trying different fruit or ice cream combos—mango, peach, or chocolate are all great!

How To Store This Jamie Oliver Knickerbocker Glory Recipe

At Room Temperature

Not ideal—this dessert melts fast! Serve immediately after assembling.

In the Fridge

You can store a fully assembled glass for up to 1 day, but it’ll lose texture. The whipped cream may deflate and fruit can get soggy.

In the Freezer

Better to freeze the ice cream and coulis separately. Reassemble when ready to serve. This way, nothing turns to mush.

Nutrition Facts (per serving)

• Calories: 496.5
• Carbs: 65.8g
• Protein: 8.5g
• Fat: 23.9g
• Sugar: 32.1g
• Fibre: 1.9g
• Sodium: 287.6mg

Let’s Answer a Few Questions!

What is the difference between a sundae and a knickerbocker glory?
Great question! A knickerbocker glory is taller and layered more carefully, with a mix of fruit, sauces, creams, and ice cream. It’s more structured and elegant.

Why is my knickerbocker glory soggy?
Probably due to warm coulis or not chilling the glass first. Cold ingredients help keep everything firm and layered.

Why does mine taste too sweet?
Try dialing back on sweetened coulis or choosing a less sugary ice cream. You can also add a bit of lemon juice for balance.

Can I use other fruits?
Totally! Mango, banana, blueberries—anything goes. Just match the fruit to your ice cream for the best flavor.

Try More Recipes:

• Jamie Oliver Chocolate And Orange Cake
• Jamie Oliver Tiramisu Recipe
• Jamie Oliver Dairy-Free Apple Muffins Recipe