I grew up in the 80’s and 90’s, along side The Cosby Show, The Wonder Years and Family Matters. I even watched my fair share of Star Trek (thanks to my dad), Keeping Up Appearances (thanks to my mom) and Pee-Wee Herman (thanks to my younger sisters). However, my all time favorite show was Saved by the Bell.
I’m pretty sure that I’ve seen every episode at least 4 times. And if you’ve seen the show like I have, you’ll remember that Jessie, Kelly and Lisa had a band called The Hot Sundaes. The main song that I remember seeing was this workout music video… “you ain’t seen nothing yet..”.
Oh, those workout clothes!
The Hot Sundaes made me crave a healthier hot sundae. One I could enjoy and not feel a ton of guilt while enjoying it.
I modeled it off a hot fudge sundae that my husband and I shared on our very first date after having had Liam. It was this mouthwatering sundae where every bite was a combination of hot and cold. The flavors were so that you wanted the sundae to last a lifetime.
It was only a matter of time that I recreate a healthier version.
The beauty of this sundae is that the ice cream doesn’t require an ice cream machine.
You see, my KitchenAid ice cream maker attachment is still in storage during our time living with my in-laws. Luckily, or so I thought, they had an ice cream maker that had been collecting dust for a few years. I set it up with every intention of making this ice peanut butter ice cream in it. However, when I plugged it in, the motor didn’t turn.
Plan B: Use plastic bags (see method in recipe) and shake until your hearts content!
The ice cream turned out perfectly, as did the sundae.
It takes just a little effort to pull this sundae together.
The peanut butter fudge sauce and the peanut butter ice cream are homemade, but are easy to whip up. I ended up cutting some corners and used a splurge purchase at Whole Foods, with some hot fudge and vegan mini chocolate chips. Then, I finished the sundae off with some whipped cream (I whipped it up at home, but store bought works just as well) and some roasted unsalted peanuts.
Oh. My. Goodness.
It’s basically the greatest. Grab a spoon (or two!) and dig in!
And just for kicks, here’s a Throw Back Thursday photo of yours truly!
Future blogger, no?
And I had to show you one of my favorite dress up outfit, an 80’s style wedding dress. Aren’t I just lovely?
Healthier Chocolate Peanut Butter Sundae
ice cream adapted from Two Peas and Their Pod
- 1 (14 ounce) can full-fat coconut milk
- 1/3 cup sugar
- 1/3 cup creamy peanut butter
- (Syrup) 1/4 cup maple syrup
- (Syrup) 1/2 cup creamy peanut butter
- (Topping) 1/4 cup mini chocolate chips
- (Topping) 1/2 cup roasted peanuts
- (Topping) chocolate fudge
- (Topping) whipped cream
- Blend the coconut milk, sugar and peanut butter together. Pour into an ice cream machine and use according to the manufacturer’s instructions. Pour into a container and freeze until ready to use. Note: If you don’t have an ice cream maker you can pour the ice cream in a sandwich bag. Then, place the sandwich bag into a gallon sized bag filled with ice and rock salt. Shake until of ice cream consistency. Then pour into your container to freeze completely.
- (Syrup) Heat the maple syrup and peanut butter either in the microwave or on the stove until heated enough to become pourable.
- Scoop ice cream into cups and top with toppings and peanut butter syrup!