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Chunky Monkey Caramelized Banana Split Sundaes (Vegan+GF)

If you thought a basic banana split couldn't get better, you've got a huge (delicious) surprise coming your way!

Prep Time 25 minutes
Cook Time 15 minutes
Chilling Time` 2 hours
Total Time 40 minutes
Servings 4 - 6 servings


Homemade Ice Cream:

  • 3 1/2 cups coconut cream *see note
  • 2 1/2 cups plant-based milk
  • 1/4 cup cornstarch
  • 1 1/2 cups granular sugar
  • dash of salt
  • 2 teaspoons vanilla extract

~For the peanut butter

  • 2 tablespoons creamy peanut butter:
  • ~For the chocolate:
  • 1 1/2 tablespoons cocoa powder
  • 1 1/2 tablespoons sugar

~For the Reese's:

  • 1/2 cup vegan peanut butter cup pieces **see note for recipe

Caramelized Bananas:

  • 4 - 6 medium slightly under-ripe bananas sliced in half lengthwise
  • 4 tablespoons coconut oil
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt

The Toppings:

  • dairy free hot fudge sauce or chocolate syrup
  • Sweetened non-dairy whipped cream
  • Peanuts roughly chopped
  • vegan semi-sweet dark chocolate chips or chunks
  • Maraschino cherries


Homemade Ice Cream:

  1. Pour the cornstarch into a medium glass bowl and set aside. Whisk together the cream, milk, and sugar in a medium saucepan and place over low heat. Bring the mixture almost to a boil, but not quite. You just want it hot. Scoop about 1 cup of the mixture into the cornstarch bowl and quickly whisk together very well until smooth. Add the mixture to the saucepan and reduce heat to low. Simmer, while stirring for a few minutes longer until the mixture begins to thicken slightly then remove from heat and add the vanilla and a dash of salt. Divide the mixture into 3 equal portions of about 2 cups each. Add the peanut butter to one, and the cocoa and sugar to the another and stir until smooth, leaving one plain vanilla. Pour each flavor into sealable containers and allow them to cool for at least 30 minutes, then cover and place in the fridge to get completely chilled, at least 4 hours. Once the mixtures are cold, follow the instructions from your ice cream machine for churning them into ice cream, starting with vanilla, then peanut butter, then chocolate so there's no need to clean it out after each flavor (for the peanut butter cup ice cream add the peanut butter cup pieces once the ice cream is finished freezing). Scrape the finished ice cream back into sealable container and store in the freezer for at least 1 hour until solid enough to scoop.

Caramelized Bananas:

  1. Melt the coconut oil in a medium skillet over medium low heat and stir in the salt and brown sugar. Gently stir as the mixture starts to bubble and darken, about 3 minutes. Place the bananas, flat side down, in the pan and cook for 2 to 3 minutes until the banana starts to get a little bit soft and the sugars have caramelized with the juices. Remove from heat and scoop the bananas onto plates or banana split dishes and spoon any of the extra syrup over them.

Banana Splits:

  1. Scoop a generous amount of each ice cream flavor onto each serving dish and top with desired amount of hot fudge sauce, chopped peanuts, chocolate chips, whipped cream, and a cherry on top! Serve immediately.

Recipe Notes

*If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.


**Homemade Peanut Butter Cups