Ice cream sundaes are just the best aren’t they! Especially with gooey, fudge like, cookie chunks. Insanely delicious. So, how is it possible to make something so tasty gluten free, dairy free and sugar free? Well … it just happened!
INGREDIENTS (makes 4 sundaes)
1 1/2 tins coconut milk
3 tablespoons + 1 teaspoon of manuka honey
1 tablespoon cacao powder
1 teaspoon vanilla paste
1 tablespoon almond butter
1 tablespoon coconut oil
Pinch of pink himalayan salt
2 handfuls of chopped dates
1 tablespoon of coconut oil
To make things easy and to save washing up every 5 minutes we’re going to keep things super simple. Blitz the coconut milk, bananas, honey and eggs together. Divide evenly into 3 bowls.
One bowl will be chocolate, one vanilla and one salted caramel. If any of these flavours aren’t to your liking, just make more of another instead!
To make the vanilla, blitz the vanilla paste in.
To make the caramel, warm a tablespoon of almond butter, a tablespoon of coconut oil and a teaspoon of honey in a pan. Add a pinch of salt. Once it’s all melted together blitz it into the final bowl of coconut milk to create salted caramel.
To make the chocolate, blitz the cacao powder in.
Pop the vanilla mixture into the ice cream maker first. Follow individual guidelines depending upon your ice cream making guide. Follow this with the caramel ice cream and finally the chocolate ice cream.
You can make the chocolate, fudge chunks in the food processor without cleaning it. There will still be some chocolate ice cream left in there and the liquid chocolate will add a delicious flavour. Blitz the dates and coconut oil together. Spoon the sticky mixture onto some grease proof paper and pop in to the freezer for half an hour. Take out and roughly chop into lovely chunks.
Fill the bottom of a sundae glass with the fudge chunks, layer the different ice cream flavours on top and sprinkle with flaked almonds and pistachios.
Serve with a very long spoon to reach those doughy chunks at the bottom of the glass. Heaven!