"Nice Cream" Summer Strawberry Sundae

The Magazine: "Nice Cream" Summer Strawberry Sundae

This dairy-free nice-cream recipe uses a banana base, plenty of sweet strawberries, and dairy-free milk for a super-creamy ice cream treat that's filled with vitamin C, vitamin B6, potassium and fiber. After pouring on some homemade hot fudge and sprinkling on a handful of raw pecans, you’ll be left with a sweet treat that’s healthier and more delicious than anything you’ll find at the supermarket.

Cook Time

20 min.

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Quantity

1 sundae

Ingredients

Ice Cream

5 medium-sized bananas

10 to 15 strawberries

¾ cup almond, coconut or soy milk

Raw unsalted pecan pieces for topping (optional)

Hot Fudge

¼ cup raw coconut oil

¼ cup maple syrup

½ cup cacao powder

1 tsp vanilla extract

Directions

To make the ice cream:

1. Cut bananas into chunks and strawberries into halves and put them in a freezer-safe container. Put them in the freezer for a few hours, or until frozen.

2. Put the fruit in a high-speed blender and add ¾ cup soy milk, or the plant-based milk of your choice. If you want your ice cream to be a little sweeter. Blend until smooth.

3. Pour ice cream back into container and freeze for a few hours.

4. Once solid, it’s ready to scoop and enjoy.

To make the hot fudge:

1. In a small saucepan, melt coconut oil over low heat.

2. Once completely liquified, slowly stir in the cacao powder and vanilla extract until smooth with a whisk.

3. Pour in the maple syrup, constantly stirring. Once the sauce thickens, remove from heat.

4. Immediately pour over ice cream and sprinkle on your pecans.

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