Salted caramel ice-cream sundae with roast banana and strawberry sauce
Preparation time: 20 mins plus 3 hours freezing Cooking time: 1 hour 25 mins Serves 4
395g can sweetened condensed milk, unopened, label removed 600ml thickened cream 1 tsp vanilla essence Pinch sea-salt flakes 2 bananas, unpeeled 1 punnet strawberries,
chopped ½ cup pure icing sugar 8 Woolworths The King of Chunky Chocolate Chip Cookies 85g packet strawberry
jelly, prepared 1 cup whipped cream Flaked almonds,
toasted, to garnish
1 Put condensed milk can in a large saucepan. Cover with water. Boil rapidly for 45 minutes. (Top up to keep can covered.) Set aside can to cool. 2 Put thickened cream and vanilla in a large bowl. Whip to soft peaks. Open can and gently fold caramel through cream mixture. Scatter with salt, spoon into a freezer-safe dish and freeze for 3 hours or until firm. 3 Meanwhile, preheat oven to 180°C fan-forced (200°C conventional). Bake bananas for 30 minutes. Set aside to cool. Peel and break into pieces. 4 To make strawberry sauce, combine berries,
icing sugar and 1 Tbsp water in a microwave-safe jug. Microwave on medium/50% for 7 minutes. Strain through a fine sieve. Set aside to cool. 5 Break up cookies and crumble prepared jelly. Fill coupe glasses with ice-cream, banana, cookies, jelly and whipped cream. To serve, top with sauce and almonds.