celebrating 130 years 1884-2014

Banoffee Sundaes

By Chelsea Sugar
Banoffee Sundaes
6 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 10 mins
  • Serves

    Banana Ice Cream
    2 cups Meadow Fresh Original Milk
    2 tbsp Edmonds Custard Powder
    1/2 cup Chelsea Organic Raw Sugar
    3 bananas
    2 cups plain yoghurt
    1 tsp vanilla essence
    1 cup cream (softly whipped)

    Caramel Sauce
    90g Tararua Butter
    1/3 cup Chelsea Golden Syrup
    1/2 cup Chelsea Soft Brown Sugar
    1/8 tsp sea salt (optional)
    1/3 cup cream

    To Serve
    1 cup crushed malt biscuits
    1 cup cream, whipped
    2 tbsp chocolate sprinkles


    Banana Ice Cream
    In a saucepan, combine a small amount of Meadow Fresh Original Milk, Edmonds Custard Powder and Chelsea Organic Raw Sugar and whisk until smooth. Add remaining milk and cook over a medium-low heat until thickened. Set aside until cold.
    In a food processor combine cold custard mixture, banana, yoghurt and vanilla. Whiz until smooth. Transfer to a large bowl and fold in whipped cream.
    Place in a freezer-safe container and freeze for 4-6 hours or overnight. Take out of the freezer and leave at room temperature for 15 minutes before serving.

    Caramel Sauce
    Melt Tararua Butter, Chelsea Golden Syrup, Chelsea Soft Brown Sugar and salt, if using, in a saucepan over medium-heat, stirring until combined.
    Bring to a simmer and simmer for two minutes. Take off the heat and add the cream. Mix well.
    Leave to cool a little before using. You can serve warm or at room temperature.

    Place a scoop of banana ice cream into sundae glasses or bowls.
    Top with a drizzle of caramel sauce and some of the crushed biscuits. Place another scoop of ice cream on top, followed by more sauce and biscuits. Pipe or dollop whipped cream on top and finish off with chocolate sprinkles.


    An alternative to caramel sauce is topping your banoffee sundaes with Chelsea Natural Flavoured Syrup - Butterscotch, Caramel or Vanilla.

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