Kimberly Espinel’s peanut butter pretzel sundae

Kimberly shares her love for plant-based food in her blog The Little Plantation. 

  • Vegetarian


4 ripe Waitrose Duchy Organic Fairtrade Bananas
2 tbsp Waitrose Duchy Organic Smooth Peanut Butter, plus 2 tbsp for serving
100g Waitrose Duchy Organic Strawberries, hulled, plus extra for serving
6 salted pretzels, very roughly crushed
1 square organic 85% dark chocolate, grated (or 2 tsp organic cacao nibs)
Waitrose Duchy Organic Canadian Maple Syrup, to drizzle


1. Peel and slice the bananas. Place in a food bag and freeze overnight.

2. To make ice cream, put the frozen bananas in a food processor or blender together with the peanut butter; blend until smooth. Spoon into a freezeproof container and freeze for 30-60 minutes, or until firm.

3. Meanwhile, place the hulled strawberries into a jug or container and purée with a stick blender until smooth.

4. When ready to serve, layer scoops of banana ice cream into 2 sundae glasses, with the strawberry purée, extra peanut butter, crushed pretzels, chocolate (or cacao nibs) and maple syrup. Top with the extra strawberries and serve immediately.

  • Preparation time: 15 minutes + freezing
  • Total time: 15 minutes + freezing

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,438kJ
Fat 23.3g
Saturated Fat 6.3g
Carbohydrate 79.2g
Sugars 59.9g
Protein 13.5g
Salt 1g
Fibre 5.1g

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