Recipes » Desserts » Healthy Vegan Banana Split Sundae
T. Colin Campbell Center for Nutrition Studies


  • 2 bananas (medium-large)
  • Mixed berries to serve

Frozen Strawberry Yogurt

  • 2 cups frozen strawberries
  • ½ cup unsweetened plant-based yogurt
  • Juice from ½ lemon
  • 4 Tbsp date paste

Vegan Caramel Sauce

  • 1 cup date paste
  • 2 Tbsp plant-based milk
  • 1 tsp vanilla
  • ¼ cup almond butter
  • Juice from ½ lemon or lime
  • Pinch of salt (optional)


Frozen Strawberry Yogurt

  • 1. Place all the yogurt ingredients in a blender and process for approximately 3 minutes.
  • 2. Place in the freezer for at least 4–6 hours, or until firm and serve immediately. If frozen for more than 6 hours, the ice cream will solidify and become too difficult to scoop out.

Vegan Caramel Sauce

  • 1. Place all the sauce ingredients in a blender and process for approximately 3 minutes.
  • 2. Pour the sauce into a container and cover with a lid. Keep refrigerated.

To Assemble the Banana Split

  • 1. Peel the bananas and cut in half lengthwise and place on two plates or bowls.
  • 2. Place a couple of scoops of the Strawberry Frozen Yogurt between the banana halves.
  • 3. Drizzle the vegan caramel sauce on top and add mixed berries.
  • 4. Serve immediately.

Cooking Tips

  • 1. Replace the Strawberry Frozen Yogurt with Nice Cream or Vegan Chocolate Ice Cream
  • 2. Add additional toppings of your choice, such as nuts or seeds.
  • 3. Drizzle a plant-based chocolate sauce instead of or in addition to the caramel sauce.
  • 4. The Frozen Strawberry Yogurt works really well in a Ninja Creami or your favorite ice cream maker. If using a Ninja Creami, just blend all the ingredients until smooth. Then transfer the mixture to the ice cream container and freeze for a minimum of 24 hours before processing.

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