Salted banoffee ice creams

MAKES 8

4tbsp golden syrup

1tbsp cocoa powder

2 bananas, peeled and chopped 300ml double cream

25g caster or granulated sugar 25g blanched almonds sea salt, to taste

4tbsp ready-made caramel sauce 8 ice lolly moulds and sticks 2 small baking sheets, 1 lined with foil and 1 lined with baking paper

Place 3tbsp of the syrup and the cocoa powder into a bowl and stir well until smooth.

Place the bananas, cream and sugar into a blender and blend until completely smooth. Pour the banana cream into the moulds. Drizzle in the cocoa syrup and swirl through with a skewer to create a lovely ripple effect.

Add the sticks in an upright position at this stage, or freeze first for a while until the mixture is firm enough to hold the sticks straight. Freeze for 4-6 hours until frozen.

Meanwhile, place the almonds, 1tbsp cold water and the remaining 1tbsp syrup in a small frying pan. Heat gently until the syrup begins to boil. Boil for 3-4 minutes, without stirring, until the almonds are glazed. Transfer the nuts to the foiled baking sheet and sprinkle with the salt. Cool the almonds completely, then roughly chop.

Around 20 minutes before you want to serve, put the paper-lined baking sheet into the freezer.

After 10 minutes, dip the moulds quickly into hot water, then gently pull out the popsicles. Place the popsicles on the chilled sheet and drizzle over the caramel. Top with the glazed nuts. Freeze again for 10 minutes to set.