125g punnet Blueberries
2 tbsp The Pantry Caster Sugar
Ice cream of choice – Vanilla, Cornish, Raspberry Ripple
Cowbelle Squirty Cream
The Pantry Mini Marshmallows
4 x Choceur Dark Chocolate & Hazelnut Wafer bars
Make the sauce in advance to allow to cool - put the blueberries, sugar and 1 tbsp water into a small saucepan.
Simmer gently for around 5 mins until the sugar is dissolved.
Allow to cool.
To make the sundaes add 2 – 3 scoops of ice cream to 4 bowls or glasses.
Add the cooled sauce and top with squirty cream.
Add some mini marshmallows and a chocolate wafer to each.