N'ice Cream Cookbook Giveaway!
Ice cream sundaes have a lovely nostalgic vibe, and this quick version of a vanilla sundae is unbelievably easy, yet so creamy. You need only four or five ingredients! Serves 2.
1 (14-ounce/400-ml) can full-fat coconut milk (refrigerated overnight)
2 frozen bananas
½ teaspoon vanilla extract
1 tablespoon maple syrup, optional
Peanut Butter–Caramel Sauce
1 tablespoon peanut butter
1 tablespoon maple syrup or other sweetener
2 tablespoons unsweetened almond milk or other plant-based milk
Open the coconut milk can and scoop the thick, solid white cream into a blender. Add the bananas and vanilla and blend until smooth, scraping down the sides of the blender as necessary. Taste and add maple syrup, if desired.
To make the peanut butter caramel sauce, combine all the ingredients in a small bowl and stir until you get a nice thick caramel sauce.
Pour the ice cream into bowls, top with the Peanut Butter–Caramel Sauce, and enjoy!
Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Virpi Mikkonen and Tuulia Talvio, 2016.