Sorry about the shadow - I had to work fast before the toppings oozed off the ice cream.
The components of this sundae are: Swedish Glace vanilla ice cream, homemade chocolate ice cream (using my variation of the V'con chocolate), raspberry jam ice cream (using the method I mentioned in this post), fudge sauce left over from making the Dublin Mudslide, Lyle's Squeezy Syrup butterscotch syrup (which has "suitable for vegans" right on the label!), marshmallow sauce using this recipe and Sweet Vegan marshmallows, and zero bananas.
I think traditionally a banana split would have strawberry rather than raspberry ice cream, but I hate all things strawberry (with the exception of Rekorderlig Wild Berry cider because the strawberry is sufficiently masked). And, obviously, it would have a banana.
I have to admit, my sundae was a bit sad. The marshmallow topping was a complete failure - I spent £3.49 on the biggest, fluffiest, most delicious marshmallows I think I've ever eaten (I took a bite of one) and wasted it all on this gross, gloopy, chewy sauce. The flavour was alright, but the texture was awful. I actually pulled the whole thing off of my ice cream. Speaking of which, the chocolate ice cream was also kinda naff. I think my chocolate kinda seized up when I put it into the mixture because it was really bitty. So basically that third of the triumvirate was a bit crap.
The rest of it was delicious. I still love Swedish Glace vanilla ice cream. I even prefer it over the French vanilla I made for Mike's birthday party. I've never eaten a better vanilla ice cream, and I anticipate I never will. I also love that butterscotch syrup, and I love Tate & Lyle for making it vegan. The raspberry jam ice cream was good, and the fudge sauce worked well with it.
I have loads of ice cream and sauces left, which is probably the best part!