Vanilla Caramel Sundae

Recipe No. 6

Vanilla Caramel Sundae Servings: 4
Ingredients
4 scoops of Carte D’Or Vanilla Ice Cream (100g/200ml)
25g pecan nuts, roughly chopped
4 wafer biscuits
2 small bananas
2 tsp lemon juice
50ml whipping cream, whipped
6 teaspoons caramel sauce
Method
Heat a small frying pan; add the chopped pecan nuts and dry fry for 1 – 2 minutes. Cool.
Crumble the wafer biscuits into a small bowl, toss in the nuts and mix. Reserve 4 teaspoons of the mix for decoration.
Slice the bananas, place in a bowl with the lemon juice and combine together so the bananas are coated in the lemon juice.
Place half the bananas in the base of each sundae glass, drizzle over 1½ teaspoons of caramel sauce, top with half the biscuit mix, repeat.
Scoop a ball of Carte D’Or Vanilla Ice Cream and place on top of the last layer of biscuits.
Top with a dollop of whipped cream.
Serve each sprinkled with the biscuit nut mix and drizzled with an extra tablespoon of caramel sauce (optional).

Per serving

334kcal
17%
25.1g
28%
16g
23%
18.1g
41%
0.2g
3%

Based on an adult’s GDA of 2,000 calories.
Please note this recipe is intended to be enjoyed as an occasional treat.