Desserts

Caramel Ice Cream And Toasted Coconut Sundaes Recipe

INGREDIENTS

40g butter.
½ cup brown sugar.
½ cup condensed milk.
caramel and vanilla flavoured ice cream.
½ cup cream.
1¼ cups flaked coconut.

METHOD

Preheat oven to 180°C.
Place the butter, sugar and condensed milk into a saucepan.
Stir over a low heat on the stove until the sugar dissolves.
Bring the mixture to the boil.
Remove from heat.
Blend in the cream and stir for 2 minutes on low heat.
Spread the coconut evenly onto a baking tray and bake until golden brown, stirring every 3-4 minutes.
Take out the oven and leave to cool.
Scoop the ice cream into bowls.
Spoon some warm caramel sauce over and sprinkle with the toasted coconut.
Serve.