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Recipe by olive magazine

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1. Put 12 of the strawberries in a food processor with 2 tbsp of the sugar and the orange juice. Pulse until coarsely chopped and chill. Softly whip the cream with the remaining sugar. Put a scoop of each flavour of ice cream into 6 bowls and freeze.
2. When ready to serve, chop the remaining strawberries and add to the bowls. Cut the bananas in half lengthways and add these, too. Pour some strawberry sauce over each sundae and finish with a dollop of cream and some nuts.

Per serving

640 kcalories, protein 7.7g, carbohydrate 56g, fat 44.3 g, saturated fat 23.3g, fibre 1.2g, salt 0.27 g

http://www.bbcgoodfood.com/recipes/6317/

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Ingredients

• 18 strawberries , hulled
• 3 tbsp golden caster sugar
• 4 tbsp orange juice
• 284ml pot double cream
• strawberry, vanilla and chocolate ice cream
• 6 small bananas
• 50g pecans , toasted and chopped

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Difficulty and servings

Serves 6

Preperation and cooking times

Ready in 15 minutes plus chilling

Ingredients

• 18 strawberries , hulled
• 3 tbsp golden caster sugar
• 4 tbsp orange juice
• 284ml pot double cream
• strawberry, vanilla and chocolate ice cream
• 6 small bananas
• 50g pecans , toasted and chopped

Per serving

640 kcalories, protein 7.7g, carbohydrate 56g, fat 44.3 g, saturated fat 23.3g, fibre 1.2g, salt 0.27 g

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