This retro sundae recipe uses no-churn ice-cream that can be whipped up in no time, and happens to be vegan, too. Tuck in and let those childhood summer memories come flooding back.

Serves 2–4
Vegan
9 frozen bananas
3 tbsp plant milk of your choice 1 vanilla pod, scraped
4 strawberries
2 tbsp cacao powder
to serve
Bananas, sliced vertically
Chocolate sauce*
Cherries
Coconut flakes

1 Start by making the ice-cream. You have three flavours here: vanilla, strawberries and chocolate. Separate the bananas into three clusters, one for each flavour.
2 In a blender, start with the vanilla flavour by adding the bananas, 1 tbsp of plant milk and the vanilla. Once blended, store in a bowl and keep in the freezer until needed. Do the
same with the other two flavours, blitzing and blending them separately, and transferring to separate bowls to freeze.
3 Now you’re ready to assemble. Arrange the banana slices into pretty bowls or dishes, and top with one scoop of each ice-cream and drizzles of chocolate sauce, finishing with a cherry and coconut flakes. Serve immediately.

* Cook’s note: If you fancy making your own chocolate sauce, there’s a recipe here.

Recipe from Happy Food: Fast, Fresh, Simple Vegan by Bettina Campolucci Bordi (Hardie Grant).