• Vanilla bean ice cream
  • Pitted dates, chopped
  • Walnuts or dark chocolate almonds, chopped
  • Chocolate/Dark chocolate ice cream
  • 3-4 chopped salted pretzel rods
  • Bananas
  • Store-bought hot fudge
  • Store-bought caramel sauce
  • Unsweetened shredded (large shavings) coconut
  • Whipped cream in spray canister
  • Amarena or Maraschino cherries
Serves: 2 to 3

Soften vanilla bean ice cream. Use a paddle or bench scrape on cold stone, marble or in a bowl to fold in dates and walnuts or dark chocolate almonds. Scoop ice cream back into a container and refreeze to firm up mixins.

Soften chocolate ice cream and mix in 3-4 chopped salted pretzel rods, return to covered container and refreeze to set.

Line sundae boats with a banana split lengthwise.  

Warm hot fudge and caramel sauces in microwave or on stovetop over low heat.

Toast coconut in small pan or in the oven on small pan.

Place a large scoop of each ice cream in dish between split bananas. Top the vanilla-date with caramel sauce and the chocolate-pretzel with fudge. Top ice cream and sauces with swirls of whipped cream, toasted coconut and Amarena or other cherries on top.