1½ x 480g tubs Tesco Finest Madagascan vanilla ice cream
3 shortbread fingers (50g shortbread), cut into large pieces
25g soft pitted dates, finely sliced, plus extra slices to garnish
In a small saucepan, simmer the caramel sauce until it has softened and warmed thoroughly. Remove the pan from the heat and add the Pedro Ximenez sherry. Cool slightly before serving warm or at room temperature.
In a frying pan, combine the pecan halves and almond flakes. Heat for 2-3 minutes, stirring regularly, until lightly toasted. Allow to cool before serving.
Place a few teaspoonfuls of the sauce in the bottom of each of the 4 sundae or serving glasses. Layer the leftover sauce with ice cream scoops, shortbread cookies, dates, and the majority of the nuts. Serve with the remaining dates and nuts as a garnish.