Say yes to healthy Banana Ice Cream Sundaes! Frozen banana “ice cream”, simple fudge sauce and toppings can be dairy, sugar and gluten free.
Many years ago when I was 7 or 8 my parents gave me a backwards birthday party at home and we ate dessert first!
Instead of birthday cake, my mom made an ice cream sundae bar and everyone helped themselves to ice cream, chocolate sauce and toppings.
I loaded my bowl with creamy bananas, bright maraschino cherries and plenty of whipped cream.
Even as a child, I wasn’t crazy about ice cream, but I loved the combination of bananas and rich, hot chocolate sauce.
That childhood memory-eating ice cream sundaes at home with my friends and family- is still one of my best birthdays ever.Â
So why not make your own old fashioned sundae bar?
It’s easy to set up and a great summer activity for July Fourth and casual get togethers.
Make it easier! Avoid dishes by placing the toppings in a muffin pan with paper liners, then throw the paper away.
Save time and buy everything ready made or make your own incredibly delicious banana ice cream and date based fudge sauce!
Use your imagination with toppings. Offer healthy options like chopped nuts and fruit as well as some treats like candies, sprinkles, and maraschino cherries. Try a dairy free whipped topping or for a homemade alternative, whip cold coconut cream.
Happy July Fourth everyone! Relive your childhood with this healthy version of an old time favorite and dig in to
MORE RECIPES TO GO BANANAS FOR:Â
Simple Banana Bread (simply the best!!!)
Vegan Banana Bread  (best non-dairy version!)
Oatmeal Banana Bites  (reader favorite cookie)
Banana Split Semifreddo (elegant vegan frozen dessert)
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PrintBanana Ice Cream Sundaes
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 6+ servings 1x
- Category: Dessert
- Cuisine: American
Say yes to healthy Banana Ice Cream Sundaes! Frozen banana “ice cream”, simple fudge sauce and toppings can be dairy, sugar and gluten free.
Ingredients
- For the “ice cream”
- 6 ripe bananas
- 1 Lime or lemon
- Optional flavorings:
- 1 teaspoon vanilla extract or 1 vanilla bean, scraped
- 1/2 teaspoon cinnamon
- For the fudge sauce
- 2/3 cup pitted dates (75 gm) ( pit first, then measure)
- 1 cup almond or coconut milk (dairy milk ok if you don’t need it to be vegan)
- pinch of salt and 1/2 teaspoon vanilla extract
- 3 tablespoons cocoa powder or 2 oz unsweetened baking chocolate (30 g)
- Toppings (optional)
- Whipped cream or non-dairy topping
- Maraschino cherries
- Chopped nuts
- candy or sprinkles, etc…
- chopped fresh fruit or berries
- other sauces
Instructions
- To make banana ice cream: Peel and slice very ripe bananas into 1 inch rounds.
- Squeeze with 1/2 lemon or lime and turn to coat (to prevent browning).
- Place in freezer quality or double zip top bag and freeze from 4 – 24 hours (the longer, the better).
- Place 1/2 frozen bananas at a time in blender or food processor. Add in either 1 teaspoon vanilla extract or 1 vanilla bean scraped and/or 1/2 teaspoon cinnamon, if desired.
- Blend 5 – 10 minutes, scraping down the sides of blender or mixer every few minutes.
- Continue blending until all the bananas are completely smooth and creamy.
- Pour banana mixture into a loaf pan or 8 inch square pan and smooth the top with a spatula.
- Cover well with plastic wrap and return to freezer (2 hours for soft serve, 24+ hours for firm scoops).
- Make the fudge sauce: Place pitted dates and milk of choice in blender or food processor and blend until completely smooth and creamy. Pour mixture through a strainer and into a medium size sauce pan.
- Bring mixture to a boil, then reduce to a simmer and stir about 10 minutes, until mixture becomes thick.
- Remove from heat and stir in cocoa powder or chocolate until completely melted and smooth.
- Transfer to a clean bowl or jar. Serve warm. Refrigerate leftovers and reheat, adding a little extra milk if needed to make sauce-like. (Good cold too as a thick fudge.)
- Assemble sundaes: Scoop banana ice cream in advance and place on a plastic lined sheet tray. Return to freezer to firm, then pile into a large bowl just before serving.
- Warm the fudge and add milk as needed to make sauce pourable.
- Fill small serving bowls with your favorite toppings: whipped topping, maraschino cherries, chopped nuts, candies, sprinkles, chopped fruit or berries, other sauces.
- Provide plenty of napkins, bowls and spoons and let guests help themselves!
- Cover and freeze leftover banana ice cream and refrigerate fudge sauce.
Notes
Banana Ice cream from the Kitchn and Fudge Sauce from topwithcinnamon.com
Easy, healthy AND delicious. A great alternative to dairy based ice cream and chocolate sauce.
Can be vegan,gluten and sugar free.
What’s not to love?
★★★★★
I loooove banana ice cream! I never considered healthy fudge though!
★★★★
Hey Priscilla, Thanks!
Glad you stopped by and are open to trying a few new ideas.
Healthy fudge is really delicious and will keep in the fridge for about a month.
Thanks for sharing with us this Banana Recipe.
This idea is new and healthy.
Keep it up.
I will certainly try it out.
Great Victoria!
I appreciate your enthusiasm!
You can also do this with mangos- they make a great frozen treat as well.