One of our favorite ice cream shops is Kippy’s in Venice. Every flavor is created on the foundation of two simple ingredients: organic, raw coconut cream and organic, raw honey. If ice cream could be good for you, this is humanity’s best chance. The flavors are delicious, and the raw coconut cream and honey are filled with fantastic enzymes, vitamins, and minerals. Plus, basically anyone can enjoy it, it’s gluten free, vegan, and raw. The flavor of the coconut cream and honey is so simple and pure, and the perfect canvas for a classic ice cream sundae. Here’s our version, but if you find yourself in Los Angeles or Tokyo this summer, be sure to check them out!
Vegan Banana Split
1 pint coconut cream (Lets do Organic or Nature Value brand is what I like best), at room temperature
2 to 4 tablespoons raw honey, at room temperature (depending on desired taste)
The night before you plan to make your ice cream, place your ice cream maker in the freezer. The next day, combine the coconut cream and honey by whisking together. Place in a bowl, cover with plastic wrap, and chill completely in the fridge. Then run the mixture through your ice cream machine. Freeze until firm.
Note: if you don’t have an ice cream maker, you can try a variety of methods to make ice cream without one. My favorite is to pour the chilled mixture into a shallow dish, place it in the freezer, and every 30 minutes to stir it with electric beaters or a whisk. It will take about 2 hours for it to get the right consistency.
To build the sundae
1 banana, split
Chopped nuts, to taste
Coconut whipped cream
Place the banana on a plate, add ice cream, and top with a drizzle of caramel, nuts, and a scoop of whipped cream. Finish with a cherry on top, of course.