Recipe: Nice Cream Summer Sundae

Indulge in Lorna Jane’s deliciously cool recipe that’s ripe for summer!

Ingredients — Layer 1, Cotton Candy

2 frozen (400g) medium bananas
1 cup (250ml) coconut milk
2 tablespoons of dried cranberry or berry powder
1 tablespoon dried goji berries
2 cups ice
1-2 tablespoons coconut flakes


  1. In a blender, process bananas, milk and berry powder.
  2. Once smooth, fold in goji berries until just combined.
  3. Sprinkle with coconut flakes.

Ingredients — Layer 2, Mint Choc Chip

1 frozen (200g) banana
1 cup baby spinach leaves
2 tablespoons honey or maple syrup
2 tablespoons dark chocolate chips or cacao nibs
½ tablespoon peppermint extract
1 cup (250ml) can of coconut milk, chilled in the fridge for 3 hours
2 cups ice


  1. Place all the ingredients (except for the cacao nibs and peppermint extract) in a high speed blender until thick and smooth.
  2. Add in the peppermint extract and mix until just combined.
  3. Add the cacao or dark choc chips last and fold through.

Ingredients — Layer 3, Choc Crunch

1 cup of coconut flesh from 2 young coconuts (save the coconut water for pre or post workout electrolyte drink)
LJ Inspired Book2 frozen (400g) medium bananas
¼ cup (25g) cacao powder
1 tablespoon almond butter
2 teaspoons maple syrup
½ teaspoon vanilla bean paste
pinch of sea salt
1 tablespoon cacao nibs
2 cups of ice (depending on thickness)


  1. Process all ingredients except the cacao nibs in a food processor or blender until combined.
  2. Fold through cacao nibs last with a spoon and top with additional nibs.
    OPTION: Combine cacao, cocoa butter and honey for a choc drizzle.

LJ Head ShotSundae needs to sit out of the freezer for 30 minutes before serving.

Makes 6 cups

Recipe by Lorna Jane Clarkson, taken from INSPIRED.

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