• Ice cream:
  • 450g smooth cashew
  • butter
  • 400ml unsweetened
  • cashew milk
  • 100ml maple syrup or
  • honey
  • Date caramel:
  • 6 dates
  • 1 tbsp maple syrup
  • 3 tbsp cashew milk
  • 2 tbsp coconut milk
  • Pinch sea salt
  • To serve:
  • Bananas
  • Dark chocolate, grated


  1. To make the ice cream, blitz all the ingredients in a blender to combine and then pour into an ice cream maker. Churn according to the manufacturer's instructions and when ready, pour into a freezer container.
  2. Smooth out the top and place in the freezer for at least 4 hours or until hardened.
  3. To make the date caramel, blitz all of the ingredients in a blender until you reach a smooth, caramel consistency and set aside in the fridge until needed.
  4. To build the sundae place a layer of sliced bananas in the bottom of a sundae glass and top with a layer of date caramel. Place balls of cashew ice cream on top and finish with a grating of dark chocolate.