Butterscotch Banoffee Ice Cream Sundaes

I don’t often make ice cream sundaes, so when I do there’s nothing wimpy about them – grab a spoon and dig in!

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

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. SERVES 4

The butterscotch sauce can be made and kept refrigerated for 1 week.