Salted pecan banoffee sundae
No time to make dessert? Elevate shop-bought vanilla or salted caramel ice cream to make decadent pecan banoffee sundaes with a popcorn topping
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Prep:5 mins
Cook:15 mins
plus cooling - Serves 2
- Easy
Nutrition per serving
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kcal 973
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fat 60g
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saturates 32g
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carbs 100g
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sugars 0g
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fibre 3g
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protein 7g
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salt 1.75g
Ingredients
- 110g caster sugar
- 50g unsalted butter , cut into cubes
- 70ml double cream
- ½ tsp sea salt flakes
- 4 scoops salted caramel or vanilla ice cream
- 1 large banana , peeled and sliced
- 20g roasted, salted pecans , roughly chopped
- 20g sweet & salty popcorn
- 10g dark chocolate , grated
Method
Melt the sugar in a heavy-based frying pan over a medium heat, swirling the pan (but not stirring) until it has fully melted. Whisk in the butter quickly, then pour in the cream – it will bubble for a minute, then reduce. Cook for 1-2 mins, then remove from the heat and leave to cool for 5-10 mins. Stir in the salt, then leave to cool completely. Will keep chilled for up to 10 days.
For each sundae, layer the ice cream, banana slices, pecans and toffee sauce into a sundae glass. Repeat the layers, then finish with a final drizzle of the sauce, the popcorn and grated chocolate.
