Whisk together the sugar, salt, and Perfect Ice Cream stabiliser in a small bowl until evenly combined — this dry-blending prevents the stabiliser from clumping.

Pour the hazelnut milk into a small heavy-bottomed saucepan. Add the vanilla Delipaste (or vanilla extract and paste) and whisk to dissolve. Sprinkle in the dry stabiliser mixture while whisking continuously.

Place the pan over medium heat. Stirring frequently, bring the mixture to 82°C (180°F) and hold for 30 seconds to fully hydrate the stabilisers. Do not boil.

Remove from heat and pour the hot base into a high-speed blender. Blend on low for 2 minutes. Then, with the blender running on low, slowly drizzle in the melted coconut oil (at ~45°C) in a thin, steady stream over 60–90 seconds to fully emulsify. The mixture should be glossy and smooth.

Weigh or measure the base and divide it into three equal portions (roughly 430g each) in three separate containers.

For the chocolate portion: melt the 100g dark chocolate in a double boiler or microwave in 30-second bursts until smooth. Whisk the warm melted chocolate into one portion of base while still warm. Stir until fully incorporated.

For the strawberry portion: blend 120g strawberries with 4 g sugar to a smooth purée. Pass through a fine-mesh sieve. Stir the purée into a second portion of base.

Leave the third portion as vanilla.

Cover all three containers and refrigerate until thoroughly chilled, at least 2 hours (or overnight for best results).

Churn each ice cream base separately in your ice cream machine according to the manufacturer's instructions — typically 20–25 minutes each until the consistency of soft-serve.

Transfer each churned ice cream to a lidded container and freeze for at least 2 hours until firm enough to scoop. Churn all three before serving day if possible.

Combine the 250g hulled strawberries, caster sugar, vanilla extract, and lemon juice in a small saucepan over medium heat.

Bring to a gentle boil, then reduce heat to a simmer. Cook uncovered, stirring frequently, for 10–12 minutes until thick and jammy.

Remove from heat, cool slightly, then pass half the sauce through a sieve for a smooth drizzle, leaving the other half textured. Combine back together for a sauce with body. Refrigerate until needed.

In a small bowl, whisk together the maple syrup, sifted cocoa powder, melted coconut oil, cold water, vanilla extract, and salt until completely smooth and glossy with no lumps.

The sauce will be pourable at room temperature. If it thickens too much, warm briefly over a double boiler or in 15-second microwave bursts.

Combine caster sugar and water in a heavy saucepan over medium heat. Stir once to combine then leave undisturbed. Cook until the sugar turns a deep amber colour (175°C on a thermometer), swirling the pan gently as needed.

Remove from heat and carefully add the warmed cream in a slow stream (it will bubble vigorously). Whisk to combine, then add the butter (or coconut oil) and flaky salt.

Return to low heat, stirring, for 1 minute to fully incorporate. Cool to room temperature before serving. Store refrigerated; reheat gently to pour.

Combine chilled double cream, dark rum, and dark brown sugar in the bowl of a stand mixer fitted with the whisk attachment.

Whip on medium-high speed until soft, billowy peaks form — do not over-whip. Transfer to a piping bag fitted with a star tip. Refrigerate until assembly.

Preheat the oven broiler to high. Line a baking sheet with foil.

Lay the 8 banana halves cut-side up on the baking sheet. Sprinkle each half with 5 g dark brown sugar.

Broil 10–15cm from the element for approximately 2 minutes until the sugar melts and caramelises to a bubbling, dark amber crust. Watch closely — they can burn quickly. Remove and set aside.

Toast the banana bread or pound cake slices until golden and lightly crisp. Keep warm.

Place one slice of toasted banana bread in the centre of each banana split dish.

Nestle one broiled banana half on each long side of the bread, cut-side up, parallel to the dish.

Place three scoops of ice cream in a row on top of the bread between the banana halves: chocolate on one end, vanilla in the centre, strawberry on the other end.

Drizzle the hot fudge sauce generously over the chocolate scoop. Spoon warm salted caramel over the vanilla scoop. Spoon the roasted strawberry sauce over the strawberry scoop.

Pipe a generous swirl of dark rum Chantilly cream onto the top of each ice cream scoop.

Crown each whipped cream swirl with a fresh cherry.

Scatter toasted pecans over the entire dish, followed by a pinch of toasted coconut flakes.

Add a few fresh strawberry halves for brightness.

Serve immediately.