It may not look it, but this is the healthier version of last week's Banana Splits - yes, really. The only sugar is in the chocolate sauce, and the kids loved these just as much. We had company that evening, so this recipe serves a lot. I'd half it if you're just serving one family.
Banana Split Sundaes
8 bananas (roughly chopped and frozen)
1 1/2 cups banana (sliced and fresh)
1 1/2 cups strawberries
5 oz. vegan chocolate (I used semi-sweet baking chocolate)
2 tablespoons almond milk (more if you don't have a high-speed blender)
1/2 cup peanuts, chopped
1. First, prepare the "ice cream" by blending the frozen bananas. If you have a Vita-mix or other high-speed blender, you can use just bananas and push them into the blades with the tamper. In a regular blender, add just enough almond milk to turn the blades.
Note: The ice cream will come have a soft-serve consistently. If you like a firmer ice cream, make it ahead of time and freeze until it becomes more solid.
2. Next, prepare the chocolate sauce. Melt the chocolate and 2 tablespoons of almond milk in a saucepan, stirring frequently. This will make a smooth sauce that will stay soft when served. If you prefer the chocolate to solidify once you put it on the ice cream (Magic Shell style), omit the almond milk and use just the melted chocolate.
3. Put it all together! Split the ice cream between 8 bowls, then top each one evenly with bananas, strawberries, chocolate sauce and peanuts.
Big Sprout - 5 sprouts
Little Sprout - 5 sprouts
Mama Sprout - 5 sprouts
Daddy Sprout - Out for a boy's night and didn't get to try it