Lemon Meringue Pie Sundae: Swirl the lemon curd through the vanilla ice cream with a spoon. Pop back into the freezer for 2-3 hours or until firm enough to scoop.

Next step is to make the Meringue: Follow the instructions for the Meringue in this Lemon Meringue Cheesecake recipe. Once made keep it in a piping bag and in the fridge. It can be made 3-4 hours in advance.

To build the Sundae: In an ice cream sundae glass scoop in some lemon curd followed by 2 scoops of your lemon ice cream. Sprinkle a thick layer of cookies and top that off with the meringue. Repeat these layers again until you reach the top of your glass. Finish with a generous swirl of meringue. Toast with a blow torch and serve straight away.

Strawberry Shortcake Sundae: For the Strawberry Compote: In a heavy-bottomed saucepan over medium-low heat add the chopped strawberries and sugar. Allow simmering for 7-10 minutes then remove from the heat to cool completely.

Swirl 3 tablespoons of crushed cookies and 4 tablespoons of strawberry compote through the vanilla ice cream with a spoon. Pop back into the freezer for 2-3 hours or until firm enough to scoop.

To build the Sundae: In an ice cream sundae glass add a spoonful of the strawberry compote followed by 2 scoops of strawberry shortcake ice cream. Sprinkle a layer of crushed cookies and pipe a thick layer of whipped cream on top. Repeat these layers again until you reach the top of your glass. Garnish with whipped cream and a fresh strawberry. Enjoy straight away.

Banoffee Pie Ice Cream Sundae: For the Caramelized Bananas: In a frying pan melt the butter. Sprinkle over the sugar and gently cook until caramel forms.

Cut the bananas into thick slices and lay face down in the pan. Cook for 3-4 minutes or until caramelized then flip over. Cooking on the other side for a further 2 minutes or until browned. Set aside to cool down completely.

Mash about 1/3 of the bananas through the vanilla ice cream with a fork until well combined. Reserve the rest of the bananas for building the sundae. Pop the ice-cream into the freezer for 2-3 hours or until firm enough to scoop.

To build the sundae: In an ice cream sundae glass pour in some caramel sauce. Add 2 scoops of caramelized banana ice cream. Place in some caramelized bananas followed by a layer of crushed cookies. Repeat the layers again until you reach the top. Finish with a generous swirl of whipped cream, caramel sauce and the last of the bananas. Enjoy straight away.