This outrageous tropical treat features frosty banana “ice cream,” fresh fruit, date sauce and granola for a sundae so nutritious, you could enjoy it any time of day—even for breakfast. Make sure you freeze the banana slices in a single layer so they will blend smoothly in the food processor.
1/2 cup Engine 2 Plant-Strong Unsweetened Original Almondmilk
3 tablespoons unsweetened almond butter
1 1/3 cup diced pineapple, kiwi, sliced kumquats, or other fruit
1/2 cup Engine 2 Plant-Strong Plain Jane Granola or other granola flavor
Put banana slices in a single layer on a parchment-lined baking sheet. Place in the freezer until frozen, 1 to 2 hours. (Frozen slices can be transferred to a freezer-safe resealable plastic bag and stored frozen for up to 3 months.)
Meanwhile, combine dates and boiling water in a small bowl and soak for 30 minutes. Transfer to a blender or food processor; add ginger and blend until smooth. Set aside. (Make up to 3 days ahead and refrigerate until ready to serve.)
Combine frozen banana slices, almondmilk and almond butter in a food processor and process until smooth and creamy. Divide among 6 bowls, or transfer to an airtight container and freeze until firm, at least 4 hours or up to 5 days. Surround banana “ice cream” with fruit and granola and drizzle with date sauce.
Per Serving:210 calories (50 from fat), 6g total fat, 0.5g saturated fat, 10mg sodium, 40g carbohydrates, (5 g dietary fiber, 24g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.