Back when I was swapping out store-bought sweets for healthier options, I missed those old-fashioned ice cream sundaes. This Peach Melba version brought that magic back — but in a way that actually leaves me feeling good. It’s made with frozen bananas instead of ice cream, gently warmed peaches, and a bright raspberry sauce that tastes like summer on a spoon. My husband loves this one, and I never feel guilty handing it to the kids.

Ingredients

For the “nice cream”:

• 3 frozen bananas, sliced

• Splash of vanilla extract

• Optional: a dash of almond or oat milk for blending

For the peach topping:

• 1 large ripe peach, sliced (or use frozen)

• 1 tsp coconut oil or water

• 1/2 tsp maple syrup (optional)

• Tiny pinch of cinnamon (optional)

For the raspberry sauce:

• 1/2 cup fresh or frozen raspberries

• 1 tsp maple syrup or honey

• Squeeze of lemon juice

Instructions

1. Make the raspberry sauce: In a small saucepan, heat raspberries, sweetener, and lemon juice over low heat until syrupy (about 3–5 min). Mash slightly and set aside.

2. Warm the peaches: In a pan, sauté peaches in a little coconut oil or water until soft and golden (about 2–4 min). Add maple and cinnamon if using.

3. Blend the banana “ice cream”: In a food processor, blend frozen banana slices with vanilla until smooth and creamy, adding milk only if needed to blend.

4. Assemble your sundaes: Scoop banana ice cream into bowls. Top with warm peaches, drizzle with raspberry sauce, and enjoy immediately!

Sarah’s Tips

• Add chopped almonds or coconut flakes for a crunchy topping.

• Frozen peach slices work great when fresh ones aren’t in season.

• For a fun twist, use mango or strawberries instead of peach!

Nutrition (Per Serving, 1 of 2)

• Calories: 170

• Protein: 2g

• Carbs: 38g

• Sugar: 23g (from fruit + optional maple)

• Fat: 2g

• Fiber: 5g