Butterscotch Banoffee Ice Cream Sundaes
Photography Vanessa and Michael Lewis.
I don’t often make ice cream sundaes, so when I do there’s nothing wimpy about them – grab a spoon and dig in!
Serves: 4
INGREDIENTS
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
METHOD
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.
Cook's note: The butterscotch sauce can be made and kept refrigerated for 1 week.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.