A Sundae Treat

I'm in the middle of preparing for my first Juice and Smoothie workshop which I'm enjoying - sorting handouts, details, recipes and information to share.  And experimenting, playing and creating.  I think I might be overrunning into a separate workshop but that'll be OK in the end... Raw desserts evening here I come (info to follow should that happen)!

Well however it all works out it's been great discovering along the way and I think that's often where so much joy really is. Reaching the destination is all very well but it's the fun (and learning, mistakes and more) you have along the way that's really what it's all about.

So without more waffle I thought I'd share today's creation:

Banana and Mango Sundae with Toffee Sauce

To make: (serves 2-3)

Toffee sauce:

12 medjool dates, pitted
Add to blender with a little water and blend on low until smooth. You may need to scrape down the sides of the blender a few times. You can vary how runny you want the toffee sauce to be depending on how much water you use. Add small quantities (of water) at a time until you reach desired consistency.

Banana ice cream:

6 bananas, chopped then frozen for at least 5-6 hours
Add to blender and blend until smooth.

Mango ice cream:

2 mangoes, chopped then frozen for 5-6 hours
Add to blender and blend until smooth.

Sundae:

Put a dessert-tablespoon measure of toffee sauce at the bottom of the serving glass/bowl and top with banana ice cream.  Add the mango ice cream next and top this with a layer of toffee sauce.  Lastly another layer of banana ice cream and to garnish use a swirl of your toffee sauce and fruit of choice for decoration.