- 1 large frozen banana, cut or broken into chunks
- 2 tablespoons peanut/ almond/ sunflower seed butter, divided
- 2 to 4 tablespoons milk alternative or water, divided
- diced strawberries or other fresh berries or fruit, as much as you like
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon coconut oil, optional
- 1/4 to 1/2 cup whole wheat or gluten-free cereal (my favorites on this are Uncle Sam Original, Erewhon Gluten-Free Strawberry Crisp, or simply Erewhon Gluten-Free Brown Rice Crispies (pictured))
For the “Ice Cream”
Blend the frozen banana chunks, 1 tablespoon of the nut or seed butter in your blender or food processor. I use a personal blender (not high powered) and need to add 1 to 2 tablespoons of milk alternative to get things moving. You may need to stop and stir it a couple of times to get it all in there.
This is when I toss in some of the optional add-ins. If you end up having to add more liquid, no harm done, you can freeze it or enjoy as a shake with tasty toppings!
Place the “ice cream” in the freezer while you prepare the rest. If you want more of a hard-packed ice cream that you can scoop, plan 30 to 60 minutes in advance (or even make it the night before) letting it firm up more in the freezer. Otherwise, go soft-serve style.
For the Sundae Sauce
Whisk together the remaining 1 tablespoon of nut or seed butter, 1 tablespoon of the milk alternative or water, honey or maple syrup, and coconut oil, if desired (this makes it thicken a bit as it hits the cold ice cream, but only add it if your peanut butter mixture is warm (I use warm water), otherwise it will immediately solidify). You may need more milk alternative or water to make a sauce, depending on how thick your nut or seed butter is.
To put it all together, scoop the banana “ice cream” in a bowl (or go fancy with a martini glass!), top it with the fresh fruit, followed by the sundae sauce, and finally the whole wheat or gluten-free breakfast cereal.
Source: Alisa Fleming