This vegan Banana Split Sundae is perfect served at parties or as a fun dessert. Deliciously creamy chocolate ice cream meets all the best parts of a banana split.
This dish contains the following allergens: Tree Nuts
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For the chocolate ice cream
220g
plant-based double or whipping cream (preferably coconut)
75g
light agave nectar, coconut sugar, or pure maple syrup
30g
cacao powder
160ml
filtered water
1 tsp
vanilla paste
Pinch
sea salt
6
walnuts
6
maraschino cherries
For the toppings
2
small bananas, sliced
Chopped walnuts
Maraschino cherries
Vegan whipped cream
Vegan chocolate fudge sauce
Roasted chopped hazelnuts
Sprinkles
For the chocolate ice cream
7oz
plant-based double or whipping cream (preferably coconut)
2oz
light agave nectar, coconut sugar, or pure maple syrup
1oz
cacao powder
5fl. oz
filtered water
1 tsp
vanilla paste
Pinch
sea salt
6
walnuts
6
maraschino cherries
For the toppings
2
small bananas, sliced
Chopped walnuts
Maraschino cherries
Vegan whipped cream
Vegan chocolate fudge sauce
Roasted chopped hazelnuts
Sprinkles
Utensils
Step 1
Blend together all of the ice cream ingredients, except for the walnuts and maraschino cherries, in a bullet style blender. Transfer to an ice cream tub and seal with the lid. Freeze for 24 hours.
Step 2
Once frozen, remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 3
Select ICE CREAM. Once the programme has finished, remove from the tub and using a spoon, create a 4cm wide hole that reaches the bottom of the tub. Add the walnuts and maraschino cherries to the hole, then re-assemble and process by selecting MIX-IN.
Step 4
Divide between 2 sundae glasses and layer with toppings listed, seving immediately.
Blend together all of the ice cream ingredients, except for the walnuts and maraschino cherries, in a bullet style blender. Transfer to an ice cream tub and seal with the lid. Freeze for 24 hours.
For the chocolate ice cream
220g
plant-based double or whipping cream (preferably coconut)
75g
light agave nectar, coconut sugar, or pure maple syrup
30g
cacao powder
160ml
filtered water
1 tsp
vanilla paste
Pinch
sea salt
6
walnuts
6
maraschino cherries
For the toppings
2
small bananas, sliced
Chopped walnuts
Maraschino cherries
Vegan whipped cream
Vegan chocolate fudge sauce
Roasted chopped hazelnuts
Sprinkles
For the chocolate ice cream
7oz
plant-based double or whipping cream (preferably coconut)
2oz
light agave nectar, coconut sugar, or pure maple syrup
1oz
cacao powder
5fl. oz
filtered water
1 tsp
vanilla paste
Pinch
sea salt
6
walnuts
6
maraschino cherries
For the toppings
2
small bananas, sliced
Chopped walnuts
Maraschino cherries
Vegan whipped cream
Vegan chocolate fudge sauce
Roasted chopped hazelnuts
Sprinkles
Step 2 of 4
Once frozen, remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
For the chocolate ice cream
220g
plant-based double or whipping cream (preferably coconut)
75g
light agave nectar, coconut sugar, or pure maple syrup
30g
cacao powder
160ml
filtered water
1 tsp
vanilla paste
Pinch
sea salt
6
walnuts
6
maraschino cherries
For the toppings
2
small bananas, sliced
Chopped walnuts
Maraschino cherries
Vegan whipped cream
Vegan chocolate fudge sauce
Roasted chopped hazelnuts
Sprinkles
For the chocolate ice cream
7oz
plant-based double or whipping cream (preferably coconut)
2oz
light agave nectar, coconut sugar, or pure maple syrup
1oz
cacao powder
5fl. oz
filtered water
1 tsp
vanilla paste
Pinch
sea salt
6
walnuts
6
maraschino cherries
For the toppings
2
small bananas, sliced
Chopped walnuts
Maraschino cherries
Vegan whipped cream
Vegan chocolate fudge sauce
Roasted chopped hazelnuts
Sprinkles
Step 3 of 4
Select ICE CREAM. Once the programme has finished, remove from the tub and using a spoon, create a 4cm wide hole that reaches the bottom of the tub. Add the walnuts and maraschino cherries to the hole, then re-assemble and process by selecting MIX-IN.
For the chocolate ice cream
220g
plant-based double or whipping cream (preferably coconut)
75g
light agave nectar, coconut sugar, or pure maple syrup
30g
cacao powder
160ml
filtered water
1 tsp
vanilla paste
Pinch
sea salt
6
walnuts
6
maraschino cherries
For the toppings
2
small bananas, sliced
Chopped walnuts
Maraschino cherries
Vegan whipped cream
Vegan chocolate fudge sauce
Roasted chopped hazelnuts
Sprinkles
For the chocolate ice cream
7oz
plant-based double or whipping cream (preferably coconut)
2oz
light agave nectar, coconut sugar, or pure maple syrup
1oz
cacao powder
5fl. oz
filtered water
1 tsp
vanilla paste
Pinch
sea salt
6
walnuts
6
maraschino cherries
For the toppings
2
small bananas, sliced
Chopped walnuts
Maraschino cherries
Vegan whipped cream
Vegan chocolate fudge sauce
Roasted chopped hazelnuts
Sprinkles
Step 4 of 4
Divide between 2 sundae glasses and layer with toppings listed, seving immediately.
For the chocolate ice cream
220g
plant-based double or whipping cream (preferably coconut)
75g
light agave nectar, coconut sugar, or pure maple syrup
30g
cacao powder
160ml
filtered water
1 tsp
vanilla paste
Pinch
sea salt
6
walnuts
6
maraschino cherries
For the toppings
2
small bananas, sliced
Chopped walnuts
Maraschino cherries
Vegan whipped cream
Vegan chocolate fudge sauce
Roasted chopped hazelnuts
Sprinkles
For the chocolate ice cream
7oz
plant-based double or whipping cream (preferably coconut)
2oz
light agave nectar, coconut sugar, or pure maple syrup
