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
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.
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.