Video Recipe


  • 2 cups Heavy (35%) Cream
  • 2 ¬†tbsp Powdered (Icing) Sugar
  • 2 tbsp White Sugar
  • 1 tbsp Vanilla Extract
  • 10 Graham Crackers
  • 10 – 12 Strawberries
  • 10 – 12 Raspberries
  • Vanilla Ice Cream


  1. Start by making whipped cream. Simply add the cream to a dish and mix with a hand mixer (or by hand) until it’s nice and fluffy. Add vanilla and powdered sugar. Crush 4 or 5 of the graham crackers into the whipped cream, big chunks are ok, we’re looking for texture here. Set aside (in fridge).
  2. Wash and trim your berries. Rough cut the berries and add to a mixing bowl. Add white sugar. Using a fork smash the berreis into a rough pulp.
  3. Add 1/3 of your berries to your whipped cream. Mix well.
  4. Now we want to crush our graham crackers into oblivion. I usually throw them into a Ziploc bag and then hammer them with a frying pan. But you do you.
  5. Get your serving dish out, I generally use a flat bottomed water glass, but it’s up to you. A martini glass would work as well, although it won’t hold as much.
  6. To combine, start by adding a 1/2 inch layer of the crushed graham cracker to the bottom. Use something (a spoon or a smaller glass) to compress the mixture. Next add a scoop (or 2) of ice cream, followed by a good helping of berries. Finally, top all of this with a generous portion of whipped cream.
  7. Enjoy!