Directions

• Lemon Meringue Pie Sundae:
• Swirl the lemon curd through the vanilla ice cream with a spoon. Pop back into the freezer for 2-3 hours or until firm enough to scoop.
• The next step is to make the Meringue: Follow the instructions for the Meringue in this Lemon Meringue Cheesecake recipe. Once made keep it in a piping bag and in the fridge. It can be made 3-4 hours in advance.
• To build the Sundae: In an ice cream sundae glass scoop in some lemon curd followed by 2 scoops of your lemon ice cream.
• Sprinkle a thick layer of cookies and top that off with the meringue. Repeat these layers again until you reach the top of your glass.
• Finish with a generous swirl of meringue. Toast with a blow torch and serve straight away.
• Strawberry Shortcake Sundae:
• For the Strawberry Compote: In a heavy-bottomed saucepan over medium-low heat add the chopped strawberries and sugar. Allow simmering for 7-10 minutes then remove from the heat to cool completely.
• Swirl 3 tablespoons of crushed cookies and 4 tablespoons of strawberry compote through the vanilla ice cream with a spoon. Pop back into the freezer for 2-3 hours or until firm enough to scoop.
• To build the Sundae: In an ice cream sundae glass add a spoonful of the strawberry compote followed by 2 scoops of strawberry shortcake ice cream.
• Sprinkle a layer of crushed cookies and pipe a thick layer of whipped cream on top. Repeat these layers again until you reach the top of your glass.
• Garnish with whipped cream and a fresh strawberry. Enjoy straight away.
• Banoffee Pie Ice Cream Sundae:
• For the Caramelized Bananas: In a frying pan melt the butter. Sprinkle over the sugar and gently cook until caramel forms.
• Cut the bananas into thick slices and lay face down in the pan. Cook for 3-4 minutes or until caramelized then flip over.
• Cooking on the other side for a further 2 minutes or until browned. Set aside to cool down completely.
• Mash about 1/3 of the bananas through the vanilla ice cream with a fork until well combined. Reserve the rest of the bananas for building the sundae.
• Pop the ice-cream into the freezer for 2-3 hours or until firm enough to scoop.
• To build the sundae: In an ice cream sundae glass pour in some caramel sauce. Add 2 scoops of caramelized banana ice cream.
• Place in some caramelized bananas followed by a layer of crushed cookies. Repeat the layers again until you reach the top.
• Finish with a generous swirl of whipped cream, caramel sauce and the last of the bananas. Enjoy straight away.