Vegan Strawberry Banana Ice Cream with Peanut Butter “Fudge” Sauce
Adapted from Kind Ice Cream by Virpi Mikkonen and Tuulia Talvio
Servings 2
Ingredients
For the ice cream
- 1 frozen banana
- 1 cup frozen strawberries
- 1 tablespoon maple syrup
- 1 tablespoon almond milk
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
Instructions
- 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!
Notes
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.