Recipe: vegan sundae with spelt speculoos crumble, coconut yogurt and coco dulce de leche

A sundae is an ice cream dessert with toppings, often with a delicious sauce and whipped cream. But for this sundae, we’re going all out; we’re turning it into a truly vegan food porn dessert. The job is done in no time, but do bear in mind the long freezing time for the banana (for the banana nice cream) and the long cooking time for the coco dulce de leche.

Banana nice cream

A banana nice cream is also perfect for using up overripe bananas. You can make a simple banana nice cream by freezing some (overripe) bananas cut into pieces (for at least 4 hours). Then put them in a blender, optionally with a splash of plant-based milk. Blend until you have a creamy mixture, and your banana nice cream is ready. This recipe involves a little more, see point 4 below.

1. Cut the bananas into thin slices and store them in the freezer. It takes at least 4–6 hours for the bananas to freeze.
2. Meanwhile, make the coco dulce de leche. Remove the wrapper from the condensed coconut milk and bring it to the boil in a large pan of water. Let it boil for at least 3 hours and make sure the can remains completely submerged in water, otherwise it could explode. Let the can cool completely before opening it. Then add the salt and stir well. It will also keep for several weeks if stored properly sealed in the refrigerator.
3. Put 6 spelt speculoos biscuits in the food processor and pulse until small pieces form. Set two-thirds aside; this will be the crumble.
4. Make the banana nice cream by putting the frozen banana in a food processor or powerful blender, together with the almond butter, agave syrup, cookie spices and vanilla extract. Now also add one-third of the spelt speculoos crumble to the mixture and pulse briefly once more until combined. Is the mixture not coming together? If necessary, add 1 tablespoon of plant-based milk or water. Put the nice cream in a rectangular baking tin and return it to the freezer for 1–2 hours so it can firm up. This will help you make nice scoops.
5. Now it’s time to assemble the sundae in a large glass or coupe. Proceed as follows: one scoop of ice cream, a layer of spelt speculoos crumble, another scoop of ice cream, another layer of spelt speculoos crumble, a dollop of coconut yogurt, a tablespoon of coco dulce de leche, and finish by inserting a spelt speculoos biscuit vertically.
6. Take a bite and… Like seriously, whoa, this is pure bliss!