Crunchy Peanut Banoffee Sundae

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Indulge in the ultimate indulgence with a Crunchy Peanut Banoffee Sundae, featuring homemade Butterscotch Velvet ice cream layered with caramel, peanut butter sauce, roasted peanuts, and peanut brittle. Topped with whipped cream, chocolate vermicelli, and mini stroopwafels, this sundae is a decadent delight.

  • 60ml caramel
  • 45ml peanut butter
  • 30ml milk

  • Whisk chilled FIRST CHOICE Butterscotch Velvet and pour into a container. Freeze overnight to make Butterscotch Velvet ice cream.
  • Combine 60 ml caramel (tinned), 45 ml peanut butter and 30 ml milk in a jug and heat in the microwave until soft and slightly runny.
  • Pour into two Sundae glasses and allow to cool.
  • Layer scoops of Butterscotch ice cream, chopped roasted peanuts, chopped peanut brittle and whipped cream on top of the cooled caramel peanut butter.
  • Roll two scoops of Butterscotch ice cream in TRUMPS chocolate vermicelli and place on top of each Sundae.
  • Sprinkle with more chocolate vermicelli and top with mini stroopwafels.