Banana Ice Sundaes with Chocolate-Caramel Sauce

• ripe bananas↗4
• Provamel Yofu soy yogurt↗500ml
• golden fine sugar↗50g
• a small handful of pecan nuts

  pieces, toasted and chopped, for serving

• plant spread↗50г/2oz

  (e.g., Pure from Vitaquell)

• light muscovado sugar↗100g
• maple syrup↗2 tbsp
• Provamel Soya Dream soy cream↗8 tbsp

  cream

Step-by-step instructions

1. 1

   Slice two bananas, place them in a blender or food processor and blend together with Provamel Yofu soy yogurt and sugar for 30 seconds until the mixture is smooth.

2. 2

   Transfer the mixture to an ice‑cream maker and churn until it begins to thicken, about 10–15 minutes. If you don’t have an ice‑cream maker, pour the mixture into a shallow container, freeze, and stir every 1–2 hours, breaking up ice crystals, until the ice cream becomes creamy.

3. 3

   For the sauce, melt the plant spread in a saucepan, add the light muscovado sugar and maple syrup, and cook over low heat until the sugar fully dissolves. Stir in Provamel Soya Dream soy cream, simmer for 2–3 minutes until the sauce thickens and becomes glossy. Remove from heat and let it cool slightly.

4. 4

   To serve, divide the banana ice cream among four glasses in layers, alternating with slices of the remaining bananas and sauce. Drizzle a little more sauce on top and sprinkle with roasted, chopped pecans.