This! This sticky banoffee ice cream sundae is just what you need right now, in case you didn’t know.
A few weeks ago, Rosie over at The Londoner made Sticky Toffee Pudding and I just could not get it out of my head. STP is one of my favorite desserts ever and the thing about hers was that it didn’t have dates in it which, IMO made it even easier. I made it, it was amazing and then I actually found myself with some extra toffee sauce.
I know, I judge myself for not using it all on the cake, but the bonus of having extra toffee sauce, at least in this instance, is that it’s been repurposed for ice cream sundaes. The ice cream sundae which is, in fact my favorite dessert. Win-win, all around.
While I usually go for the hot fudge, with nuts, hold the cherry, this toffee sauce was burning a hole in my brain for possibilities. During my wallowing about not being able to travel right now, I flashed back to last year’s spring Weekend European Jaunt (WEJ, for future reference) and Katherine McPhee’s turn in Waitress and accompanying banoffee pies and my subsequent recreation of such and the idea to combine it all with ice cream just seemed so obvious. And here we are.
The good thing about making this simple toffee sauce is that you probably have most the ingredients in your home or pantry already. I made two changes to Rosie’s recipe: First, being in America, I used molasses rather than treacle. Second, I added spiced rum because why the hell not? Where am I going?
To assemble each sundae, proceed as follows:
ice cream, vanilla is classic
toffee sauce
fresh bananas
chopped salted pecans
whipped cream
crushed digestive biscuits
When I first discovered and fell in love with Digestive biscuits, they were not in the grocery store as they are now. Rather, I had to smuggle an obscene number of rolls of cookies back on every European trip, garnering stares and sniggers when I was inevitable stopped by TSA. Not a problem anymore- digestives are easy to find, but if you can’t, then use graham crackers or Maria crackers instead.
The whole sticky banoffee ice cream sundae is comfort in a bowl in these unhappy times. Treat yo’self where you can.
Sticky Banoffee Ice Cream Sundaes
A cross between sticky toffee pudding and banoffee pie, this sticky banoffee ice cream sundae combines the best of both worlds!
Ingredients
- For the toffee sauce:
- 1 cup heavy whipping cream
- 4 TB unsalted butter
- 2/3 cup light brown sugar
- 2 TB molasses
- 2 TB spiced rum
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 4 cups vanilla ice cream
- 4 digestive biscuits, crushed
- 1/4 cup salted pecans, chopped
- 1 whole banana, sliced
- 1/2 cup whipped cream
Directions
- Step 1 Make the toffee sauce: Over low heat, add all of the toffee ingredients. Let melt together, stirring occasionally until all is well combined. Let simmer for five minutes. Set aside.
- Step 2 Assemble your ice cream sundaes by dividing the ice cream, digestives, banana, pecans and whipped cream into four bowls. Drizzle with the toffee sauce, as much as you like.
