Salted caramel ice-cream sundae with roast banana and strawberry sauce

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.

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.

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.

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.

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.