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Peanut Butter & Chocolate Banana Ice Cream Sundaes

Brit Wolfe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Servings 4


Peanut Butter Cookies

  • 1/4 cup vegan butter
  • 1/2 cup peanut butter
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 Tbsp. flaxseed meal + 1 1/2 Tbsp. water
  • 2 tsp. vanilla extract
  • pinch of salt
  • 1/2 tsp. baking soda
  • 3/4 cup all-purpose flour

Chocolate Banana Ice Cream

  • 2 cups sliced bananas frozen (about 4-5 bananas)
  • 1-2 Tbsp. nondairy milk
  • 1 Tbsp. peanut butter
  • 2 Tbsp. cocoa powder


To make the ice cream:

  • 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.

To make the cookies:

  • 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.

To assemble:

  • 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.