This Strawberry Jubilee Sundae plays off the classic dessert. While the original version uses cherries, this one celebrates Spring’s sweet strawberries. A plant-based creamy Strawberry Nice Cream is topped with warm Strawberry Apple Compote and toasted almonds. Strawberries to the max!
What is Plant-Based Strawberry Jubilee?
Strawberry Jubilee is a plant-based version of the original Cherries Jubilee. This recipe, first created by Chef Auguste Escoffier, became popular in the 1950’s and 60’s, as a fancy dessert to order in restaurants.
Originally, Cherries Jubilee involved a sweet cherry compote, simmering dark cherries with sugar and a little bit of butter until you have a thick, jam-like consistency. Then, the cherries would be flambeed (given a splash of Kirsch brandy and lit on fire). Thus, the “Wow” of the dessert.
The warm cherries would be served over cold vanilla ice cream. The original dessert was the perfect balance of cold and warm, creamy with texture. Plus, it elevated the simple cherry as an elegant dessert.
Remaking the Classic Cherries Jubilee
Remaking this recipe, I wanted to honor the tradition of Escoffier. I have a deep respect for Escoffier. His book, Le Guide Culinare, was the essential text of my culinary school studies. I still remember learning the essentials of making broth from this culinary “Bible”. I will still flip through the pages to find the essential ratios of hollandaise or how to make mushroom duxelle.
I would keep his cold-warm combination. I loved the idea of pairing creamy, cold ice cream with a warm fruit topping. There is something indulgent about the ephemeral nature of such desserts.
Celebrating Spring with Strawberries
Strawberries are one of the first sweet bites that pop up at the farmer’s markets. When Spring hits the midwest, it can still be quite a while until we get juicy tomatoes and sweet corn. However, those first few strawberries are like candy. Updating this recipe, I wanted to highlight the sweet, seductive flavor of those first strawberries. Yet, I also offer options to use frozen strawberries for year-round enjoyment.
Cold, Creamy Vegan Strawberry Nice Cream
The base of this Plant-Based Strawberry Jubilee Sundae is cold vegan Strawberry Nice Cream. Freezing bananas and blending them with plant-based milk is an easy vegan trick for creating dairy-free Nice Cream.
Once you have the basic idea, you can create tons of healthy variations. Use other frozen fruits like mango, pineapple, or blueberries. Or, add a dash of cocoa powder or peanut butter. Simply delicious!
Warm Strawberry Apple Compote
The next component for the Plant-Based Strawberry Jubilee Sundae was the warm compote. Esscoffier’s original recipe uses cherries and Kirsch (cherry brandy) for the flambee effect. I don’t want to set any houses on fire, so I skipped the alcohol. Instead, more strawberries are simmered with apples for a sweet, chunky compote.
Honestly, this compote is good enough on its own! I would make extras and use to top Blueberry Pancakes or swirl into Chia Pudding. Plus, you can make this ahead of time and simply reheat in the microwave before serving.
Layer the Strawberry Sundae Flavors!
Layer it up: Frozen Strawberry Vegan Nice Cream with Warm Strawberry Apple Compote. Then top it with some toasted sliced almonds. This dessert plays homage to a classic Jubilee. Yet, it’s full of plant-based Strawberry Flavor!
Why You’ll Love this Plant-Based, Vegan Dessert:
Strawberries, strawberries, strawberries! This delicious sundae layers on the strawberry flavor with interesting textures and temperatures. Cold, cream Strawberry Nice Cream creates the base. Then, a warm, chunky strawberry apple compote layers over. Finally, crunchy toasted almonds add a nutty, roasted finish.
This dessert tastes like pure Summer! This is a must-have recipe for kids…and your inner child.
- Sweet and Full of Strawberry Flavor
- Creamy with a Crunchy Topping
- Perfect for Summer
- Fun to Make!
Chef Katie’s Plant-Based Cooking Tips:
Other Berries: You can use other berries for this recipe. Wild blueberries, frozen blackberries, and raspberries would all be delicious. Pre-freeze or use frozen berries for the Nice Cream recipe.
Frozen glasses: To make these frozen treats last longer, place your serving glasses in the freezer at least an hour before serving. Small parfait glasses or rocks glasses work great for these small sundaes.
Fraise du Bois are the tiny strawberries available at some farmer’s markets. They are like candy – incredibly sweet and juicy 
Frozen banana is blended with strawberries for a dairy-free vegan Nice Cream 
Apples and strawberries are simmered together to create a chunky, sweet compote Chef’s Tip: Place your serving glasses in the freezer so that these frozen treats won’t melt
Plant-Based Strawberry Nice Cream Jubilee Sundae
Medium| Servings: 4 | Ready In: 30 minutes | Yield: 4 sundaes
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Plant-Based Strawberry Nice Cream Jubilee Sundae
Ingredients
For Topping:
- ¼ cup sliced almonds toasted
Strawberry Apple Compote:
- 8 oz fresh or frozen strawberries halved
- 1 apple cored and diced
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons tapioca starch
- ½ cup water
Strawberry Banana Nice Cream:
- 3 bananas frozen
- 1 cup frozen strawberries
- 1 cup almond milk
- 1 teaspoon vanilla
Instructions
To toast the almonds:
- Place the almonds on a baking sheet. Bake in the oven at 350F for 8-10 minutes, until golden brown. Remove from the oven and let cool.
To make the Strawberry Apple Compote:
- Combine all ingredients in a small pot: the strawberries, diced apple, lemon juice, vanilla, tapioca, water, and maple syrup (if using). Cover and bring to a boil. Reduce to simmer. Simmer for 10 minutes. Remove from heat and let cool slightly.
To make the Strawberry Banana Nice Cream:
- Place all ingredients in a blender or food processor: the frozen bananas, strawberries, almond milk, and vanilla. Puree until creamy. The mixture will be quite thick, like ice cream.
- To assemble the Plant-Based Strawberry Nice Cream Jubilee Sundae: Divide the Strawberry Banana Nice Cream between 4 servings glasses. Pour on the Strawberry Apple Compote. Sprinkle on the toasted almonds. Serve immediately. Enjoy!
Notes
Total time: 30 minutes
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 180 | |
| % Daily Value * | |
| Total Fat 4 g | 6 % |
| Saturated Fat 0 g | 2 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 40 mg | 2 % |
| Potassium 476 mg | 14 % |
| Total Carbohydrate 32 g | 11 % |
| Dietary Fiber 5 g | 20 % |
| Sugars 21 g | |
| Protein 3 g | 5 % |
| Vitamin A | 7 % |
| Vitamin C | 10 % |
| Calcium | 35 % |
| Iron | 3 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- Nature’s Eats Natural Sliced Almonds, 24 Ounce
- Ninja Duo w/Micro-Juice Technology
- Anchor Hocking Presence Mini Trifle Footed Dessert Bowls
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