Vegan Strawberry Banana Ice Cream with Peanut Butter Fudge Sauce

Add bananas and strawberries to a food processor or blender and pulse until a crumble forms. Keep on pulsing until bananas start to form a smooth texture. You might have to scrape down the sides of the blender a few times. Keep on pulsing until you get a smooth and creamy ice cream texture. Add syrup and almond milk and blend until everything is combined, adding more milk if necessary.

Meanwhile, make the “fudge” sauce. Heat peanut butter, maple syrup, salt and almond milk in a heatproof bowl in the microwave for 30 seconds. Whisk until smooth, adding more almond milk if necessary to facilitate drizzling.

Scoop ice cream into bowls and top with fudge. Garnish with additional strawberries or crushed peanuts and enjoy!

Note: This ice cream is best eaten immediately! Because it’s a softer texture, it tends to melt rather quickly. You can always pop the blender back in the freezer for a few minutes if you need to get it to firm up a bit.