Banana Ice Sundaes With Fudge Sauce
Indulge in a taste of creamy sweetness with this dairy-free banana ice cream recipe. Pureed ripe bananas blended with creamy soya yogurt and a touch of sugar create a luscious frozen treat. Topped with a decadent maple sauce and crunchy pecans, this dessert is a delightful dairy-free option perfect for any time of year.
— Constant Cookbook
Ingredients
- 4 ripe bananas
- 500ml Provamel Yofu soya yogurt
- 50g golden caster sugar
- small handful pecan pieces, toasted and broken, to serve
- 50g/2oz dairy-free spread (such as Pure of Vitaquell)
- 100g light muscovado sugar
- 2 tbsp maple syrup
- 8 tbsp Provamel Soya Dream soya cream
Instructions
- Slice two bananas into a blender or food processor and blitz with the Yofu and sugar for 30 seconds or until smooth.
- Churn in an ice cream maker until it begins to thicken - 10-15 minutes. Or freeze in a shallow container, whisking every 1-2 hours to break up ice crystals.
- To make the sauce, melt the spread, add the sugar and syrup and cook gently until the sugar dissolves. Stir in the Soya Dream and boil for 2-3 minutes to make a sticky sauce. Remove from the heat and allow to cool.
- To serve, layer the banana ice in four glasses with slices of the remaining bananas and sauce, then top with drizzles of sauce and a few pecans.
Cook Time
5M
Prep Time
PT25M
Yield
Serves 4
Nutrition
- Calories: 598 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 73 grams carbohydrates
- Sugar Content: 43 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.33 milligram of sodium
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