So you know how I’ve been making chocolate fudge sauce and caramel with dates? Well, as I said in the fudge sauce post, I made it for an idea I had for Breakfast Sundaes.
I’ve made this sundae as breakfasty as it can get, using the good old 1 ingredient banana ice cream (with a few flavoury additions), the date-based sauces and some wholesome sprinklings to make one kick-ass, delicious and cooling ice cream sundae, quick enough to eat for breakfast!
When I make the banana ice cream, I usually add come cocoa powder and almond extract (its SO GOOD. Trust). But this time I stuck more closely to the banana flavour, adding cinnamon and vanilla for a flavour boost and also baking soda for a slightly salty, tangy, buttery flavour (seriously, it does add that) to make it taste like banana bread batter.
I think I probably ended up doing this after becoming obsessed with Carey’s banana bread muffins. I made them 3 times within a period of 3 weeks.
Of course, I also added some coconut and almonds on top (you’ve probably sussed that I love them), but as per my usual layering ways, there are loads of things you could put on top of the ice cream and sauces to make it your own.
Healthy Banana Bread Ice CreamPrint
- 2 to 3 ripe bananas , (that have been peeled and frozen)
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- Break the frozen bananas in half and place with the rest of the ingredients into a blender or small food processor (you can also use a stick blender if you're making like 1/3 of the recipe).
- Blend until smooth and creamy (you'll have to scrape down the edges of the blender/processor every few minutes).
- If you wanna eat it super soft, eat it now! or transfer to a container and freeze for at least 1 hour (it'll be slightly firmer, but still more like soft serve at 1 hour. After about 3 hours, it'll be icier, but you can scoop it and leave it to soften a bit, and it'll be back to normal).
- For the date caramel (from my Healthy Banoffee Parfaits):
- Put 1/3 cup of pitted, chopped dates, 1/3 cup of milk (any kind e.g. almond/cashew/cow’s milk), 1/2 tsp of vanilla extract and a pinch of salt into a blender, blend together until smooth. Pour into a saucepan and heat whilst stirring over a low flame for 5-10 minutes, until thickened and reduced down to ~1/3 of a cup in volume. Set aside to cool.
- For the recipe for healthy chocolate fudge sauce, click here
- For sprinkling: cacao nibs, flaked/desiccated coconut, chopped nuts (almonds, pecans, walnuts, pistachios, cashews), fresh fruit, granola/museli, dried fruit, sprinkles, dark chocolate chips