Sherry-caramel ice cream sundae recipe
- Serves 4
- 15 mins to prepare and 5 mins to cook
- 570 calories / serving
- Vegetarian
Ingredients
- ½ x 250g jar Tesco Finest salted caramel sauce
- 2½ tbsp Tesco Finest Pedro Ximenez sherry
- 40g pecan halves, roughly chopped
- 15g flaked almonds
- 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
Directions
- 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.
