This is, quite possibly, the best frozen dessert I've ever made. The cupcakes combine my favorite parts of a sundae, all in a cupcake form. The best part? They don't have a single bit of refined sugar in them. All the sweetness comes from fruit and honey. Could you ask for anything more wonderful than an ice cream cupcake without refined sugar? I think not!

Prep time: 20 minutes 

Total time: 20 minutes 

Yield: 12 cupcakes

Peanut Butter Banana Ice Cream Cupcakes

Ingredients - all ingredients in order of use, starting with the chocolate pecan crust

  • 1.5 cups raw, unsalted pecans
  • 1/4 cup cocoa powder
  • 2 tablespoons coconut oil
  • 1/4 cup unfiltered honey
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 4 cups frozen banana slices (about 6 bananas)
  • 2 tablespoons creamy peanut butter
  • 1/3 cup cocoa powder
  • 1/4 cup unfiltered honey
  • 1 teaspoon pure vanilla extract
  • 2-3 tablespoons unsweetened coconut milk, almond milk, or soy milk
  • 2-3 teaspoons fleur du sel
Cooking Directions
  1. Line a 12-cup cupcake tin with paper cupcake liners.
  2. In a food processor, pulse the pecans until coarsely chopped.
  3. Add the 1/4 cup cocoa powder, coconut oil, honey, vanilla and sea salt, and pulse until it is combined into a sticky dough.
  4. Add about 2 tablespoons of the crust into the bottom of each paper cupcake liner, and press down to form a crust at the bottom of each cupcake. Place the tin in the fridge to stay cool while making the ice cream. banana cupcakes
  5. Add the frozen banana slices and peanut butter to a blender and blend until smooth. It will have the thick, creamy consistency of ice cream.
  6. Remove the cupcake tray from fridge and add a large spoonful of ice cream to each cupcake well. Place the tin in freezer while you make the chocolate sauce. banana cupcakes
  7. In a medium bowl, combine the 1/3 cup cocoa powder, honey, and vanilla. Add milk a little at a time, stirring to combine, until you form a thick chocolate sauce about the consistency of maple syrup.
  8. Remove the cupcake tin from freezer and add a spoonful of the sauce to the top of each cupcake, letting it spread out to the edges. Put the tin in the freezer for about 10 minutes to let the sauce harden a little. Remove the tin and add a pinch of fleur du sel to the top of each cupcake, then place the tin back into the freezer to let the cupcakes finish hardening. banana cupcakes
  9. Enjoy! banana cupcakes

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Jaymi Heimbuch ( @jaymiheimbuch ) focuses on wildlife conservation and animal news from her home base in San Francisco.

Peanut Butter Banana Ice Cream Cupcakes
These decadent ice cream cakes have a tropical flare with hints of coconut, dates, and of course bananas!