This is a sponsored conversation written by me on behalf of Albertsons Companies . The opinions and text are all mine.
Hey friends! Are you surviving the heat?
It’s been HOT here in Portland. Without air conditioning and endless days in the high 90s, we are nearly melting away. But that doesn’t stop us from enjoying summer here in the Pacific Northwest. It just means finding water and shade trees wherever we can. Every day it’s a new adventure at the beach, the rivers, the lakes, and, if all else fails, you’ll find me at the nearest neighborhood splash pad.
Surviving this heat also means cooling down with food. I have avoided using my oven for the last 2 weeks while eating a lot of fresh salads, drinking cooling beverages, and splurging on my fair share of ice cream.
My current obsession with ice cream is why I am so excited to share today’s recipe with y’all.
Open Nature® recently added a brand new line of Non-Dairy Frozen Desserts.
And friends, they are good! Made with almond or cashew milk, this super creamy ice cream alternative is now on the market, available in Portland-area exclusively at Safeway and Albertsons stores. And let’s talk about flavors – Salted Caramel Cluster, Chocolate Fudge Brownie, Coffee Caramel Fudge, Peanut Butter and Cookies, and of course, Banana Walnut Fudge.
Not only are these frozen desserts incredibly decadent and creamy with mouth-watering flavors, they are also an ice cream with a clean ingredient profile (no hard-to-pronounce, never-heard-of ingredients), they are also just 230 calories a serving, and have no cholesterol!
When I was first learned about Open Nature’s new frozen desserts, I couldn’t wait to give them a try. I immediately went out and bought two flavors – Chocolate Fudge Brownie and Banana Walnut Fudge.
And I loved them!
While they are completely delicious on their own, I decided to get a little fancy up in My Darling Vegan’s kitchen. And so, I introduce you to the Vegan Banana Fudge Sundae with Homemade Brownies and Chocolate Ganache.
At the base of this ice cream sundae is my ultra-fudgey vegan brownie.
These brownies are a fool-proof chocolate brownie that is ooey, gooey, and everything a brownie should be. For this banana fudge sundae recipe, I recommend making your brownies a day in advance to give them a full day to set. Considering how easy they are to make (and that they are incredibly delicious), I think you ought to just keep a batch of these brownies on hand at all time.
I also use my homemade ganache for this sundae to give the sundae even more rich chocolatey goodness.
Pair these fudgey chocolate brownies and rich chocolate ganache with this creamy and decadent banana and almond-based ice cream alternative and you will surly have a treat that will cool you off and remind you why summer is truly the best.
The heat is the real deal.
But so are Open Nature’s dairy-free frozen desserts. This incredibly rich and creamy, finger-licking good treat is definitely worth a try. These frozen desserts are available in Portland-area exclusively at Safeway and Albertsons. They are also found nationwide at all of the Albertsons Companies family stores including ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, and Star Market.
You can enjoy this frozen treat as a sundae (you should!), or just fancy up your pint with a toasted walnuts and crumbled brownies for the perfect grab-n-go, cool-me-down desserts.
Visit Safeway.com to find find a store near you and discover more recipes.
Cool off with a vegan Banana Fudge Sundae made with Open Nature's Almond Milk Banana Walnut Fudge Ice Cream, homemade brownies, and rich chocolate ganache.
Start by making the vegan brownies according to these instructions. These are best when made a day ahead. If you are making them the same day, give them at least 2 hours to set. Once cooled, Cut into 1/2" strips.
Remove the Banana Walnut Fudge Frozen Dessert from the freezer and let thaw 5-10 minutes.
Place brownie strips on the bottom of 4 sundae serving glasses. Evenly scoop the frozen dessert over the brownies. Top with chocolate ganache, walnut pieces, and a Maraschino cherry.