Butterscotch Banoffee Ice Cream Sundaes
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.