Hot Date Ice Cream Sundaes

This is our banana-enriched version of the Hot Date sundae, served at Poppy restaurant in Seattle. Add a shot of rum to make this even more provocative.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Prep Time:
Freeze: 3 Hours

Nutritional Information

Amount per serving
  • Calories: 832
  • Calories from fat: 37%
  • Protein: 8.1g
  • Fat: 34g
  • Saturated fat: 17g
  • Carbohydrate: 134g
  • Fiber: 8.8g
  • Sodium: 244mg
  • Cholesterol: 98mg


  • 3 ripe bananas, peeled
  • 3 1/2 teaspoons sugar, divided
  • 2 teaspoons lemon juice
  • 2 cups vanilla ice cream, softened
  • 1/4 cup unsalted butter
  • 1/4 cup packed light brown sugar
  • 1/8 teaspoon kosher salt
  • 1 1/2 cups (10 oz.) Medjool dates, halved and pitted
  • 1/4 cup cold whipping cream
  • 1/4 teaspoon vanilla extract
  • 6 ounces moist, dark store-bought or homemade banana bread, cut into 1-in. cubes (about 5 cups)
  • 1/4 cup coarsely chopped toasted walnuts


  1. 1. Purée 2 bananas, 2 tsp. sugar, and the lemon juice in a food processor. In a large bowl, fold purée into ice cream, leaving streaks. Freeze until firm, 3 hours.
  2. 2. Melt butter, brown sugar, and salt in a medium frying pan over medium-high heat. Add dates and 1/2 cup water and cook, stirring occasionally, until thickened, about 5 minutes.
  3. 3. Whisk cream with remaining 1 1/2 tsp. sugar and the vanilla in a bowl until soft peaks form.
  4. 4. Divide bread among 4 bowls. Slice remaining banana. Scoop ice cream into bowls and top with banana, dates and sauce, whipped cream, and nuts.
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