Butterscotch Banoffee Ice Cream Sundaes
Photography by Vanessa and Michael Lewis.
I don’t often make ice cream sundaes, so when I do there’s nothing wimpy about them – grab a spoon and dig in!
Serves: 4
INGREDIENTS
Butterscotch sauce
1 cup cream
1 cup brown sugar
2 tablespoons butter
2 tablespoons golden syrup
2 teaspoons vanilla extract
¼ teaspoon sea salt
To assemble
4 bananas, cut into chunks
8-12 biscuits, roughly crushed, I used a combination of ginger nuts and Anzac biscuits
ice cream of choice
dark chocolate for grating
METHOD
Butterscotch sauce: Place all ingredients in a medium saucepan and bring to the boil, stirring to dissolve the sugar. Reduce the heat and simmer for 5 minutes, stirring occasionally. Add the salt and set aside to cool until lukewarm. If making ahead, reheat until just warm.
To assemble: Make 1-2 layers as follows: butterscotch sauce, bananas, crumbled biscuits and ice cream, ending with a grating of chocolate. How many layers you make depends on the size of your serving glasses.
Cook's note: The butterscotch sauce can be made and kept refrigerated for 1 week.
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