Super Sundaes
- 4 ripe bananas, sliced
- 1/3 cup pitted dates (about 7)
- 1/8 teaspoon ground ginger
- 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 paper-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 2/3 cup 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.
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- 4 ripe bananas, sliced
- 1/3 cup pitted dates (about 7)
- 1/8 teaspoon ground ginger
- 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