Ingredients

  • Base: 2 large scoops of premium Vanilla Bean ice cream.

  • Fruit: 1 ripe banana, sliced into rounds.

  • Crunch: 2 tablespoons sliced (flaked) almonds and a few whole roasted almonds.

  • Sauce: 2–3 tablespoons of salted caramel sauce (warm).

Instructions

  1. Toast the Almonds: For the best flavor, lightly toast your sliced almonds in a dry pan over medium heat for 2–3 minutes until they are golden and fragrant. Set them aside to cool.

  2. Prepare the Bowl: Place your sliced banana rounds at the bottom of a chilled white bowl. This creates a sweet, stable base for the ice cream.

  3. Scoop: Place two large, round scoops of vanilla ice cream directly over the bananas.

  4. Drizzle: Generously pour the warm salted caramel sauce over the top of the scoops, allowing it to ribbon down the sides and pool slightly around the bananas.

  5. Garnish: Sprinkle the toasted almond slices over the caramel so they stick. Finish by tucking a few whole almonds around the edges for extra texture.

Pro Tips for the Perfect Sundae

  • Temperature Contrast: Warming the caramel sauce slightly makes it flow better and creates a lovely “warm-meets-cold” sensation.

  • The Bowl: Chilling your bowl in the freezer for 10 minutes before assembling will prevent the ice cream from melting too quickly while you eat.