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vegan peanut butter caramel sundae w/ raw vanilla cake crumble - The First Mess
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Vegan Peanut Butter Caramel Sundaes

Vegan peanut butter caramel sundaes are perfectly wholesome with a coconut and banana base. Minimal ingredients and ready in 10 minutes.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword banana, blender, coconut cream, dates, fall, lemon, maple syrup, nuts, peanut butter, spring, summer, vanilla, vanilla powder, winter
Prep Time 10 minutes
Freezing Time 45 minutes
Total Time 55 minutes
Servings 2

Equipment

Ingredients

Vanilla Cake Crumble (makes extra):

  • 1 cup raw nuts of your choice
  • 2-3 Medjool dates, pitted
  • ½ teaspoon vanilla powder
  • ½ teaspoon vanilla extract
  • pinch of sea salt
  • 1 tablespoon coconut nectar or maple syrup (optional)

Peanut Butter Caramel

  • 1 tablespoon natural peanut butter
  • 1 tablespoon maple syrup
  • 2 tablespoons plant-based milk
  • sea salt (optional)
  • tiny squeeze of lemon juice (optional)

Ice Cream

  • 1 14-ounce can full fat coconut milk, refrigerated overnight
  • 2 frozen bananas
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon maple syrup (optional)
  • tiny pinch sea salt
  • tiny squeeze of lemon juice (optional)

Instructions

  • Make the crumble: Combine the nuts, dates, ground vanilla, vanilla extract, sea salt, and maple syrup in a blender. Blend on high until you have a moist, crumbly mixture. Set aside.
  • Make the caramel: In a small bowl, vigorously whisk together the peanut butter, maple syrup, plant-based milk, sea salt, and lemon juice. Once you have a smooth sauce, set aside.
  • Make the ice cream: Rinse out the blender pitcher. Open the can of coconut milk and scoop the top layer of cream, being careful to avoid the water at the bottom of the can. Transfer the coconut cream to the blender. Add the frozen bananas, vanilla, maple syrup, sea salt, and lemon juice to the blender as well. Blend the mixture on high, using a tamper to push the mixture down into the blades. Once you have a smooth mixture, stop the motor.
  • At this point, I had to freeze my ice cream for a good 45 minutes, stirring it up every 15 minutes. Once you have that slightly firm/soft-serve like texture, serve the ice cream with the peanut butter caramel and vanilla cake crumble.

Notes

  • 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
  • I added a tiny squeeze of fresh lemon juice to both the ice cream and the caramel sauce. Just personal preference really.
  • In the book, the recommendation for the cake crumble is ground cardamom, but I went full-on vanilla with ground vanilla beans AND extract.
  • Also note that you will have to refrigerate a can of coconut milk overnight for this recipe.