Caramel banana split
⅓ cup(s), (75g)
light thickened cream
20 g, pieces, toasted
Bulla, Ice Cream, 98% Fat Free, Vanilla
Bulla Light Ice Cream, 98% Fat Free, English Toffee
- Combine the sugar and ¼ cup (60ml) water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar has dissolved. Increase the heat to high and bring to the boil. Boil, without stirring, for 5-6 minutes or until a golden toffee colour. Remove from the heat. Carefully stir in the cream. Set aside for 5 minutes to cool.
- Peel the bananas and cut in half lengthways. Place in serving dishes. Top with a small scoop of each ice-cream. Drizzle over the caramel sauce and sprinkle with the pecans. Serve immediately.