Using locally-made and grown ingredients, we can make a delicious ice cream banana split sundae!
- Locally-grown Nam Wah bananas
- Maui macadamia nut pieces
- Tiny Isle Chocolate Macadamia Nut Butter
- Rainbow Road 'Ulu Vanilla Ice Cream
- Slow Island Roselle Hibiscus Kona Sea Salt
- Organic coconut oil
First, we make the fudge sauce by mixing some liquid coconut oil with the chocolate macadamia nut butter. This thins the mac nut butter out a little so it can be poured over the sundae. You'll need about 2 tbs. mac nut butter per sundae, and for each 2 tbs. of mac nut butter, mix in about 1 tsp. of liquid (melted) coconut oil.
Nam Wah (also known as "Thai") bananas are a locally-available variety, but of course any ripe banana will do. We chill our bowls and bananas beforehand so the ice cream won't melt on contact.
Put the split banana into a bowl, then put in 2-3 small scoops of ice cream. Here on Kauai, Rainbow Road is a local maker of plant-based ice creams. This one features 'ulu (breadfruit) and our own Vanillery of Kauai vanilla beans. If you're on the island I highly recommend you try their ice cream, it's delicious.
On top of the bananas and ice cream goes the macadamia nut butter fudge sauce we made. Next, we add a small handful of macadamia nuts.
We top this off with a sprinkle of Slow Island Roselle Hibiscus Kona Sea Salt, which adds a delightfully unexpected salt/sour accent to the dish. You should probably order it from their website.
The fudge sauce will harden as it cools, give it a minute before serving for the best chocolate shell effect.
Enjoy with no guilt whatsoever!