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

Pile it high with cookies, jelly, nuts and more! - by Fast Ed
  • 09 Nov 2017
Salted caramel ice-cream sundae with roast banana and strawberry sauce
Benito Martin
Prep: 20 Minutes - Cook: 85 Minutes - Serves 4
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Making ice-cream is easy – and you don’t need an ice-cream machine for this one. 

Ingredients

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

1⁄2 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

Method

  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.

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