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  • Makes 4 sundaes
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This vegan nice cream sundae is a delicious and decadent dish to finish off your day. The luscious strawberry nice cream base is paired with a warm strawberry-apple compote and crunchy toasted almonds. Naturally sweetened with good-for-you ingredients, this frosty treat is a healthy indulgence when you have a hankering for dessert. Feel free to switch up the toppings by adding some homemade Aquafaba Whipped Cream to really take this recipe to the next level of yum.

From plants-rule.com

By Katie Simmons,

Ingredients

  • ¼ cup sliced almonds
  • 8 oz. fresh strawberries, hulled and halved (1½ cups)
  • 1 apple, cored and chopped
  • 2 teaspoon tapioca starch
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon pure maple syrup (optional)
  • 3 bananas, peeled, frozen, and sliced
  • 1 cup frozen strawberries
  • 1 cup unsweetened, unflavored almond milk

Instructions

  1. Preheat oven to 350°F. Spread almonds on a baking sheet. Bake 8 to 10 minutes or until golden brown. Let cool.
  2. For compote, in a medium saucepan combine fresh strawberries, apple, tapioca starch, lemon juice, vanilla extract, maple syrup (if using), and ½ cup water. Bring to boiling; reduce heat. Cover and simmer 10 minutes. Remove from heat; cool slightly.
  3. For Strawberry-Banana Nice Cream, combine bananas, frozen strawberries, almond milk, and remaining teaspoon of vanilla extract in a high-speed blender or food processor. Cover and blend until creamy and thick. Serve immediately or transfer to a 1-quart container and store in the freezer up to 1 week.
  4. To serve, spoon Strawberry-Banana Nice Cream into serving glasses. Top with compote; sprinkle with toasted almonds. Serve immediately.
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4 Comments

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(5 from 2 votes)
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LinB2 weeks ago
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I’ve made it! Super easy and my teenage grandsons loved it! I didn’t have sliced almonds on hand, so I used walnut pieces. I did opt for the maple syrup. I also added a sprinkle of cinnamon to the compote plus an additional apple and a generous handful of blueberries…there was still plenty of “sauce” in the compote. Will definitely make again.

Cindy8 months ago
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The stars are meant to indicate the flavour and texture profiles, so that it can help viewers decide whether or not they want to try the recipe. Giving a rating simply because of its contents and/or how it visually presents without even making or tasting the end result, is a moot point and a waste of time. Now, go make it and give a proper review 🙂

Trish3 days ago
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Amen!! So true! 🙂

Dora Casas8 months ago
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I cant wait to try all the delicious looking tasty recipes. Although I have not tried this recipes, I rate this one a five because all my favorite ingredients are in in.

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Headshot of Katie Simmons
about the author

Katie Simmons

Chef Katie Simmons is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website, and follow her on Instagram and Facebook for updates.

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