Chocolate-banana sundaes with homemade waffle bowls
This post was created in partnership with So Delicious Dairy Free.
Early last year, when we were getting ready to move out of our two bedroom condo with five closets (and over 200+ square feet of extra storage) and into a 680 square foot loft (with exactly zero square feet of extra storage), I went on a massive purging spree. I donated over 100 baking pans, 75% of my wardrobe, and pretty much every single-use appliance we had in our kitchen. In that big blue IKEA bag of appliances that didn't make the cut? My beloved ice cream maker. No matter how hard I tried to rationalize hanging on to that bulky thing, I just couldn't. Because dairy-free ice cream has come a long way since the day I got that ice cream maker back in 2012. These days, it's pretty easy to walk into a grocery store and walk out with a pint of dairy-free goodness that doesn't taste even remotely dairy-free. So the ice cream maker? It had to go.
Funny enough, one of the two (rarely used) single-use appliances that ended up making the cut was our waffle cone maker (the other one was our popcorn maker.. even though stovetop popcorn > all, Thom). You're probably scratching your head so I suppose I should tell you all the reasons I hung onto it: 1) Up until that time I had only used it once (so basically each cone I made cost me $5 + ingredients), 2) it's designed in a way that allows for it to be stored vertically (as a result, its footprint is significantly smaller than other single-use appliances we had hanging around), and 3) store-bought waffle cones taste like junk (which is mostly because they're not fresh). Oh and 4) making waffle cones from scratch means your home will smell like an ice cream shop for a good 12 hours (and it's quite lovely).
But back to the frozen stuff.
I'm going to go out on a limb and say, if you live that dairy-free lifestyle, there's a pretty good chance that So Delicious is your go-to for non-dairy frozen dessert. And, if the former is true, I'm going to go out on another limb and say there's probably a pint of their creamy goodness in your freezer *right now*. (AM I RIGHT?) So this is where I tell you, frozen dessert lovers, that So Delicious just released five new flavors that are outta this world good. And I bet at least one of them is available at a grocery store near you (if you're lucky it'll be the Chocolate Drizzled Bananas Foster Flavor because it is BANGIN') (and made with real bananas). Which means you should go stock up. Now. Then come back here and make these sundaes. ;)
Notes: For gluten-free waffle bowls, replace the unbleached flour with 1-to-1 baking flour (for best results, use 70 grams, which is just under 1/2 cup). If you don't have coconutmilk on hand, feel free to substitute any other non-dairy milk. I know chocolate sauce is usually made with sugar and cocoa powder and water (amongst other ingredients) but this is my lazy lady version and I dig it. As noted on my recipe index, all ingredients are room temperature unless mentioned otherwise. Don't have a waffle cone maker? Follow this link for instructions on how to make waffle cones (or bowls) without a proper maker.
This post is sponsored by So Delicious Dairy Free, makers of the best non-dairy frozen desserts on the market. All opinions are my own (and I think So Delicious rules).
CHOCOLATE-BANANA SUNDAES WITH HOMEMADE WAFFLE BOWLS
1/2 cup (55g) powdered cane sugar
1/4 cup (45g) refined coconut oil, melted (but not hot)
1/4 cup (52g) So Delicious Dairy Free Unsweetened Coconutmilk beverage
1/8 teaspoon (1g) unsulphured molasses
1/4 teaspoon (2g) pure vanilla extract
1/2 cup (70g) unbleached flour
1/4 teaspoon (1g) fine sea salt
Easy chocolate sauce
3/4 cup (156g) So Delicious Dairy Free Unsweetened Coconutmilk beverage
90g good quality dark chocolate, finely chopped
Pinch of sea salt flakes
You'll also need
So Delicious Dairy Free Chocolate Drizzled Bananas Foster frozen dessert
Coconut whipped cream
Dry-roasted peanuts, roughly chopped
Sea salt flakes
Bing cherries ('cause no sundae is complete without a cherry)
Preheat your waffle cone maker according to the manufacturer's instructions. Next to the waffle cone maker, set a small tapered drinking glass (upside down), a heat-protective glove, and two butter knives.
In a small mixing bowl, whisk together the sugar, coconut oil, and coconutmilk (add the coconutmilk 2 tablespoons at a time - mixing vigorously after each addition - to ensure you remove all the clumps). When the mixture is combined and smooth, whisk in the molasses and vanilla extract followed by the flour and sea salt; mix until smooth (but do not over mix). Brush the waffle cone maker with oil then, using a 1/4 cup stainless steel scoop, drop a scant 1/4 cup of batter (just barely) vertically off center on the preheated waffle cone maker (the batter will be pressed forward so dropping it north of center ensures it will spread evenly over the plates). Slowly lower the top plate, attaching the latch (if your maker has a latch) after 8-10 seconds. This last step is important to ensure the batter doesn't get pressed too thin between the plates - waffle cones/bowls that are so thin they tear up the roof of your mouth are no fun to eat. When the maker signals the batter is finished cooking, check for color and cook for 10-30 seconds more if a darker color is desired. Using the two butter knives, lift the waffle off the plate and center it over the glass. Wrap your hand around it (this is where the heat-protective glove comes in handy) and keep it there for 20-30 seconds, just until it starts to cool and can hold its shape (alternatively, you can wrap it around the cone mold that came with your waffle cone maker). Repeat process with remaining batter then let the waffle bowls cool on the towel. If you're not making the sundaes right away, put them on a cookie sheet and loosely cover them with foil; they'll keep for up to two weeks.
While the waffle bowls are cooling, prepare the easy chocolate sauce. Add the coconutmilk to a small saucepan set over medium heat and bring to a boil. Once boiling, add the chocolate and remove the pan from the heat; let sit for five minutes then add the salt and whisk to combine. Transfer to an airtight container and refrigerate until you're ready to use. To return to liquid consistency, place the jar in a hot water bath for 20 minutes.
When you're ready to prepare the sundaes, put two scoops of frozen dessert in each waffle bowl then top with whipped cream, easy chocolate sauce, banana slices, peanuts, sea salt flakes, and cherries. Enjoy immediately.
Yield: 3-4 bowls