If making your own ice cream, follow the next steps.

In a large mixing bowl, whisk the cream and condensed milk together until thickened and a little frothy. Add the vanilla and whisk in briefly.

Pour the mixture into your chosen freezer-suitable container(s) and freeze the mixture for at least 5 hours, preferably overnight.

When the ice cream is frozen and you are ready to serve, retrieve the ice cream from the freezer and leave on the side to soften a little (around 5 minutes) before attempting to scoop.

Before serving your ice cream, prepare the ingredients used for your decorations. Peel and cut each banana into thirds. Do this enough times so that each sundae has three banana pieces each. Push a cocktail stick part way through the end of each one.

Wash the cherries (if using fresh ones) and push a cocktail stick part way into each one. Cut the strawberry laces into mouth sized lengths. The length is your choice and they don’t need to be exactly the same.

If going for pure accuracy, make sure to separate all of the pink, blue and green chocolate candies from the rest of the colours as these are the colours you will need. Otherwise feel free to use whatever colours you prefer.

Scoop generous amounts of ice cream into an individual sundae glass or dish. Warm your spoon or ice cream scoop under hot water and dry off, if needed.

Press the banana pieces into the ice cream: one on each side and one on the top if you can, using the cocktail sticks to help secure them. Add the cherries, using the cocktail sticks to secure them onto the banana pieces.

Squeeze over the chocolate sauce. Press the blue and green chocolate candies onto the front of your sundae for the eyes, then a pink one for the nose.

To finish, press a strawberry lace on in a slight curve to make a smiling mouth.

Repeat steps 4 and 5 until all of your servings are complete, serving each one immediately once built.