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Photo of Berry ice-cream sundaes by WW

Berry ice-cream sundaes

3 - 7
PersonalPoints™ per serving
Total Time
3 hr 15 min
10 min
5 min



3 medium, chopped

Cocoa powder

1 tbs


2 tsp, gluten-free variety

Skim milk

½ cup(s), (125ml)

Maple syrup

1½ tbs

99% fat-free plain yoghurt

cup(s), (80g)

Fresh blueberries

250 g

Fresh raspberries

250 g

Roasted almonds

1 tbs, chopped, toasted


  1. Place banana in a small airtight container and freeze for 3 hours or until frozen.
  2. Combine cocoa, cornflour and one-third of the milk in a small saucepan over medium heat. Stir until smooth. Add remaining milk and bring to the boil, stirring. Reduce heat and simmer, stirring, for 1 minute or until thickened. Add syrup and stir to combine. Set sauce aside to cool (see Notes).
  3. Process frozen banana and yoghurt in a food processor until smooth and combined. Spoon mixture into a piping bag fitted with a 2cm fluted nozzle and place in the freezer for 30 minutes or until firm enough to pipe.
  4. Divide berries among 4 serving bowls. Pipe over yoghurt mixture and drizzle with chocolate sauce. Sprinkle with almonds to serve.


This chocolate sauce can be served warm or cold. Add it: 1 tbs toasted shredded coconut to serve. Swap it: Skim milk for unsweetened almond milk.