1 cup pareve whipping cream, nondairy milk, or soy milk
1 cup packed light brown sugar
1 cup chunky peanut butter
½ teaspoon vanilla extract
1 pint pareve vanilla ice cream
3 bananas, sliced
Chocolate shavings, crumbled cookies, or toasted chopped peanuts, for garnish

  1. To make the salted caramel peanut butter sauce, combine the milk/cream and brown sugar in a saucepan and bring to a boil. Reduce the heat to simmer. Add the peanut butter and vanilla extract, and stir until combined and melted. Simmer for about 5 minutes or until slightly thickened.
  2. Assemble the sundae: Scoop the ice cream into individual serving bowls. Top with the sliced bananas, and spoon the warmed sauce on top. Sprinkle with chocolate shavings, crumbled cookies, or toasted peanuts.

Yield: 8 servings

Make ahead: The sauce can be made a few days ahead of time. Store in the refrigerator and rewarm before serving.


For more great recipes, check out this weeks issue of Whisk by Ami