This dreamy banana ice cream sundae may look like an overly decadent treat, but it's actually made from fruit, with no refined sugar or dairy!
Sometimes, when it comes to dessert, I just want to go all out. Dive into that hot fudge sundae without any care in the world. Knowing full well I could devour the entire thing in a matter of minutes.
But then the guilt kicks in, and that voice in your head starts whispering all the usual things: āYou really shouldnāt.ā āHavenāt you already had enough?ā āYou canāt have bothāpick one.ā āYouāre going to regret this the second itās gone.ā Suddenly, what started as a simple treat turns into a mental tug-of-war.
And so you have two choices: either you go for it, regretting every bite and then beating yourself up afterward or you skip dessert completely.
I've been through this conversation with myself countless times. Often times, I do indulge and then I end up hating myself for it afterward. And you know what that type of mindset does? It makes food the enemy. It makes you think about food as something that you have to restrict. It makes you feel even worse about yourself and your body.
Is that really how we want to live our lives? Always overthinking what we eat and feeling guilty the second we enjoy something just for the pleasure of it? I know I donāt.
But it's a constant struggle and a daily practice. Whatās helped me is finding ways to indulge that feel intentional and satisfying. Treats that still feel special, still feel rich and decadent, but donāt come with all the emotional baggage.
One of my favorites? This banana ice cream sundae.
The base is a simple vanilla bean banana ice cream which is just frozen bananas blended up with some vanilla bean powder. It has the same texture as creamy ice cream, but it's 100% fruit.
Then it's time for toppings.
I went all out with this one to show you that you can still enjoy some of your favorite treats. Here we have a coconut whipped cream, a chocolate magic shell, and a creamy peanut butter sauce. Yet, without any sugar or dairy.
I like to think of these flavors as the ultimate combo: chunky monkey! (which you already know I love from my Chunky Monkey Quinoa Breakfast Cookies)
The whipped cream, which is made from full-fat coconut milk, is the most decadent part of this recipe. A little goes a long way. You'll be able to save the extras for the next time you make this banana ice cream sundae š
The other two sauces are super simple. For the chocolate sauce, you'll just need raw cacao powder and coconut oil, and the peanut butter sauce is just peanut butter and water.
You could use maple syrup to make things a little sweeter, but I ended up using monk fruit extract which is a zero-calorie, all-natural sweetener (kind of like stevia).
Your turn…
Have you struggled with the idea of “guilt” around your eating habits? I'd love for you to share your thoughts below! I know that personally, it's a constant struggle and one that I'm still trying to manage. And if this is a topic that you would like me to write more about, let me know. I think we could all benefit to talk more openly about it!
xo Alyssa
More Homemade Dessert Recipes:
- 4-Ingredient Mint Chip Banana Ice Cream
- No-Bake Key Lime Pie Bars
- Chocolate Banana Soft Serve with Quinoa
- Mini Raspberry No-Bake Cheesecake
- Dark Chocolate Almond Butter Cups
Banana Ice Cream Sundae
Ingredients
- for the ice cream:
- 2 cups frozen bananas 2 large bananas
- 1/2 teaspoon vanilla bean powder optional
- for the coconut whipped cream:
- 1 14.5 oz can full fat coconut milk, chilled overnight
- Dash of monk fruit extract or 1 tablespoon maple syrup
- for the chocolate sauce:
- 2 tablespoons raw cacao powder
- 1 - 2 tablespoons melted coconut oil*
- Dash of monk fruit extract or 1 tablespoon maple syrup
- for the peanut butter sauce:
- 2 tablespoons creamy peanut butter
- 2 - 3 tablespoons water
- for the toppings:
- crushed banana chips
- crushed walnuts
- cacao nibs
- fresh berries
Instructions
- For the ice cream: add the frozen banana to a food processor. Process on high until smooth and creamy, scraping down the sides as needed. Add vanilla and process until combined. Transfer to a freezer-safe container and freeze for at least 30 - 60 minutes.
- For the coconut cream: remove the lid from the can then carefully scoop out the solid bit from the top into a bowl, leaving the coconut "water" in the bottom of the can. Using an electric mixer, beat the coconut cream until fluffy. Whip in the monk fruit extract (or syrup), taste and adjust sweetness if needed. Place in the fridge until ready to assemble the sundaes.
- For the chocolate sauce: whisk together all the ingredients until smooth. Leave at room temperature so the coconut oil doesn't harden.
- For the peanut butter sauce: stir together peanut butter and water until you get a "pourable" consistency. Again, store at room temperature until ready to serve.
- To serve: Divide the banana ice cream among two sundae dishes. Top with a large dollop of whipped cream (you'll have leftover), a drizzle of both the chocolate and peanut butter sauce, and top with your desired toppings.
- Dig in and enjoy!
Video
Nutrition
