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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!