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Salted caramel and brownie ice cream sundae


Serves: 2
timePrep time: 5 mins
timeTotal time:
Salted caramel and brownie ice cream sundae
Recipe photograph by Ant Duncan

Salted caramel and brownie ice cream sundae

This speedy sundae recipe makes an indulgent treat piled high with peanut salted caramel sauce, blueberry compote, a duo of ice cream, banana slices and brownie bites

Serves: 2
timePrep time: 5 mins
timeTotal time:

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Nutritional information (per serving)
Calories
706Kcal
Fat
37gr
Saturates
16gr
Carbs
76gr
Sugars
65gr
Fibre
4gr
Protein
14gr
Salt
0.3gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 150g frozen blueberries
  • 1 tbsp lemon juice
  • 1 tbsp caster sugar
  • 2 tbsp peanut butter
  • 4 tbsp warmed salted caramel sauce, plus extra to serve
  • 1 sliced banana
  • 4-6 quartered brownie bites
  • 2 scoops of peanut butter or caramel ice cream
  • 2 scoops of chocolate brownie ice cream
  • a squirt of cream
  • 2 tbsp chopped salted peanuts

Step by step

Get ahead
Make the blueberry compote the day before and chill. 
  1. Heat the frozen blueberries, lemon juice and caster sugar in a small saucepan on a low heat until thick and jammy, about 10 minutes. Tip into a bowl; leave to cool.
  2. Combine the peanut butter and 4 tbsp of the warmed salted caramel sauce in a bowl. Layer up the sliced banana, brownie bites, peanut butter or caramel ice cream, and chocolate brownie ice cream in a large sundae glass (or divide between 2 smaller glasses).
  3. Spoon over a little blueberry compote and peanut-caramel. Top with a squirt of cream, a drizzle more of salted caramel sauce, and the chopped salted peanuts.

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