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Vegan Strawberry Banana Ice Cream with Peanut Butter “Fudge” Sauce

Adapted from Kind Ice Cream by Virpi Mikkonen and Tuulia Talvio
Prep Time 10 minutes
Total Time 10 minutes
Servings 2


For the ice cream

For the “fudge”

  • ¼ cup peanut butter
  • 1 tablespoons maple syrup
  • Dash of salt more if the peanut butter is unsalted
  • 1 tablespoons almond milk if needed


  • Add bananas and strawberries to a Cuisinart food processor or blender and pulse until a crumble forms. Keep on pulsing until the bananas start to form a smooth texture. You might have to scrape down the sides of the blender a few times. Keep on pulsing until you get a smooth and creamy ice cream texture. Add the syrup and almond milk and blend until everything is combined, adding more milk if necessary.
  • Meanwhile, make the “fudge:” Heat the peanut butter, maple syrup, salt and almond milk in a heatproof bowl in the microwave for 30 seconds. Whisk until smooth, adding more almond milk if necessary to make it drizzle-able.
  • Scoop the ice cream into two bowls and top with the fudge. Garnish with additional strawberries or crushed peanuts and enjoy!


This ice cream is best eaten immediately! Because it's a softer texture it tends to melt rather quickly. You can always pop the blender back in the freezer for a few minutes if you need to get it to firm up a bit.