Peanut Butter & Chocolate Banana Ice Cream Sundaes – Crunchy, chewy peanut butter cookies layered with rich, creamy banana ice cream. Perfect for summer!
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Happy Sunday! I don’t usually post recipes on Sundays, but the last 2 weeks have been all sorts of crazy and I’m still trying to play catch up. So today we’re talking about ice cream. Sundaes, specifically. On Sunday. It all makes sense to me.
Ice cream is not something I’ve ever been a huge fan of. Don’t get me wrong, it’s delicious and I love it, and I used to go to town on some Golden Spoon. But once I went vegan, it’s not something I ever thought about, until I started dating a guy who is literally obsessed with ice cream and it kind of hit me, like man, I think I sort of miss ice cream now.
But I’ve always been really picky about ice cream, so trying to find vegan ice cream that fit my specifications (rich, super creamy, not icey, scoopable even when frozen, and did I mention CREAMY) has been challenging to say the least. Ben n’ Jerry’s and Trader Joe’s Soy Creamy are my favorites, but Soy Creamy takes the lead because the name doesn’t lie, it’s the creamiest nondairy ice cream I’ve ever had. It’s literally incredible.
But honestly whenever I’m craving ice cream, I almost always go for banana ice cream (aka ‘nice cream’, but I refuse to call it that). Banana ice cream is so smooth and creamy, and if you add anything chocolate to it, it’s heaven. So since I’ve been craving ice cream during this borderline unbearable heat wave, it’s only natural to make a big batch of banana ice cream so it’s readily available in the freezer. I also made a batch of peanut butter cookies, because duh, sundaes are always better.
Plus, it’s bananas which means it’s healthy, which means I can eat it for breakfast. It’s a win-win-win-win.
Here’s What I Used:
- ¼ cup vegan butter
- ½ cup peanut butter
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ Tbsp. flaxseed meal + 1½ Tbsp. water
- 2 tsp. vanilla extract
- pinch of salt
- ½ tsp. baking soda
- ¾ cup all-purpose flour
- 2 cups sliced bananas, frozen (about 4-5 bananas)
- 1-2 Tbsp. nondairy milk
- 1 Tbsp. peanut butter
- 2 Tbsp. cocoa powder
- Add the frozen banana slices, peanut butter, and cocoa powder to a high-powered blender and blend until completely smooth. If your blender isn't high-powered, you may need to add 1-2 Tbsp. of nondairy milk to get it going.
- Pour the ice cream into a plastic or metal container and place in freezer until set, about 2 hours. You can freeze it up to 24 hours, but the longer the banana ice cream sits in the freezer, the icier it will get.
- Preheat the oven to 350ºF.
- Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
- Cream together the butter, peanut butter, and sugars until light and fluffy, about 5 minutes.
- Add the flax and vanilla.
- Sift together the dry ingredients (flour, baking soda, and salt) and add to the mixing bowl. Mix until just combined.
- Scoop the dough onto a parchment-lined baking sheet. Press the top of the cookies down with a fork twice in a criss-cross pattern, then sprinkle with granulated sugar and a small pinch of salt.
- Bake 20-25 minutes until golden brown.
- Break the cookies into chunks and pile inside a parfait glass or small bowl. Top with scoops of chocolate banana ice cream, slices of fresh banana, and chocolate sauce.
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