Banana, Peanut Butter, And Chocolate Sauce Sundae
Prep Time:
Cook Time:
Servings:
Ingredients
  • 4 bananas
  • 2 tablespoon maple syrup or other vegan sweetener
  • 1 heaping teaspoon smooth peanut butter
  • ¼ cup soy milk
  • 3½ ounce good-quality dark chocolate (minimum seventy-percent cocoa solids), broken into small pieces
  • 1 tablespoon agave nectar
  • handful roughly chopped salted peanuts, to serve
Directions
  1. Peel the bananas and chop into large chunks. Place in an airtight lidded container, secure the lid, and freeze overnight.
  2. Place the frozen banana pieces in a hand-held blender until smooth and creamy – this will take a few minutes. Scrape down the sides with a spatula now and then. Add the maple syrup and peanut butter to the blended bananas and process together. Place this ice cream mixture in the lidded container and pop in the freezer while you make the sauce.
  3. Place the soy milk, dark chocolate, and agave nectar in a heavy-bottomed saucepan and melt over a low heat, gently stirring with a spatula to incorporate. It may go grainy initially, but will eventually become smooth and glossy.
  4. Spoon the ice cream into tall glasses and pour over the hot sauce, topping it all off with a sprinkling of salted peanuts.