Vanilla Sundae with Toffee Popcorn & Toffee Sauce
If there’s toffee sauce left it keeps in the fridge for up to a week. Step 1 Firstly make the toffee sauce (worth it, trust us!) Gently heat the cream in a
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Cooking tools:
- Saucepan
- Stove
- Whisk
- Spoon
- Ice cream scoop
- Glass
- Dessert bowl
- Refrigerator
Ingredients
- 500ml tub Vanilla Ice Cream
- 85g demerara sugar
- 85g Graham’s unsalted butter
- 250ml Graham’s double cream
- 1 tbsp golden syrup
- 100ml Graham’s double cream
- Small bag toffee popcorn
- Dark chocolate
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