Gluten and Dairy Free Peanut Butter Cup Sundae

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Course: Dessert
Cuisine: American
Keyword: ice cream, peanut butter
Servings: 2 People


For the peanut butter cups:

  • 100 g dairy free dark chocolate
  • 4 tsps peanut butter

For the sundae:

  • 2 tsps peanut butter
  • 4 scoops dairy free vanilla ice cream I used Swedish Glace
  • 2 tbsps dairy free chocolate sauce I used Choc Shot
  • 2 tbsps dairy free whipped cream I used SoyaToo


For the peanut butter cups:

  • Place 8 mini cupcake cases on a plate
  • Put a small amount of the melted chocolate in the bottom of each paper case
  • In the centre drop a little of the peanut butter
  • Cover the top with a layer of chocolate
  • Place in the freezer for 20 minutes or until set
  • Remove the paper cases and cut in half

To assemble the sundae:

  • Place a teaspoon of peanut butter in the base of two tumblers
  • Place two scoops of dairy free ice cream on top of the peanut butter
  • Scatter half of the peanut butter cups on top of the ice cream
  • Pour on the dairy free chocolate sauce
  • Top with the dairy free whipped cream and the rest of the peanut butter cups

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