Banana ice sundaes with fudge sauce

Banana ice sundaes with fudge sauce

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Cooking time

Prep: 25 mins Cook: 5 mins Plus freezing

Skill level

Easy

Servings

Serves 4

Delectable banana ice sundae, all of the taste, none of the fat

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
598
protein
10g
carbs
73g
fat
32g
saturates
3g
fibre
2g
sugar
43g
salt
0.33g

Ingredients

  • 4 ripe bananas
  • 500ml Provamel Yofu soya yogurt
  • 50g golden caster sugar
  • small handful pecan pieces, toasted and broken, to serve

For the fudge sauce

  • 50g/2oz dairy-free spread (such as Pure of Vitaquell)
  • 100g light muscovado sugar
  • 2 tbsp maple syrup
  • 8 tbsp Provamel Soya Dream soya cream

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Method

  1. Slice two bananas into a blender or food processor and blitz with the Yofu and sugar for 30 seconds or until smooth.
  2. Churn in an ice cream maker until it begins to thicken - 10-15 minutes. Or freeze in a shallow container, whisking every 1-2 hours to break up ice crystals.
  3. To make the sauce, melt the spread, add the sugar and syrup and cook gently until the sugar dissolves. Stir in the Soya Dream and boil for 2-3 minutes to make a sticky sauce. Remove from the heat and allow to cool.
  4. To serve, layer the banana ice in four glasses with slices of the remaining bananas and sauce, then top with drizzles of sauce and a few pecans.

Recipe from Good Food magazine, July 2002

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Comments

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hclarke1's picture

Made this for a dinner party dessert as one person was dairy intolerant. Was absolutely delicious and was asked for the recipe. Didn't have an ice cream maker but was simple to do by hand. Would definitely make again.

schlogoat's picture

Really great to see a non-dairy recipe.

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