Vanilla Banana Cashew Butter Ice Cream Sauce

How’s that for a fancy ice cream topping?


Right before Ryan and I left for Jacksonville on Friday evening, we received a special delivery courtesy of the Foodbuzz Tastemaker Program.


Häagen-Dazs®ice cream. Jackpot!

I brought several of the pints of ice cream to Jacksonville with me to share with my friends during Saturday’s barbeque (BIG hit!), but left two at home to enjoy as a special treat.

Ice cream never lasts long in our house, as it is both Ryan and my favorite food. Make that ice cream the extra creamy and incredibly flavorful Häagen-Dazs® crème brulée ice cream and it doesn’t stand a chance.


Less than 20 minutes after we arrived home from Jacksonville this evening, Ryan and I were digging into one of the remaining pints of ice cream.


Since we both ate the crème brulée ice cream  yesterday at the barbeque, I wanted to enjoy it in a slightly different way and put the lid back on the pint, threw it back in the freezer and told Ryan to give me 20 minutes of playtime in the kitchen to try to make something yummy to serve as a topping for the ice cream.


I initially thought about making bananas flambé, but we didn’t have any fresh bananas on hand. Knowing that we had a bunch of frozen bananas in the freezer, I changed my tune and looked in the pantry, grabbing cashew butter and vanilla extract, thinking I could make something incredibly delicious with these three ingredients.

I then Googled peanut butter ice cream topping, figuring I could use that as recipe inspiration and came upon a recipe from In Katrina’s Kitchen. I changed Katrina’s recipe to incorporate the flavors I wanted and ended up with the most delicious vanilla banana cashew butter ice cream sauce.  


Vanilla Banana Cashew Butter Ice Cream Sauce

(Adapted from In Katrina’s Kitchen’s Peanut Butter Ice Cream Topping)


  • 1/2 can (7 ounces) sweetened condensed milk
  • 3 tablespoons butter
  • 1/4 cup all natural roasted cashew butter
  • 1/2 teaspoon vanilla extract
  • 1/2 frozen banana
  • 1/2 cup Häagen-Dazs® crème brulée ice cream


  • Heat sweetened condensed milk through vanilla extract on the stovetop over low-medium heat until ingredients are melted together.
  • Microwave frozen banana until banana is warm and very soft, about 40 seconds. Mash banana thoroughly with a fork.
  • Stir banana into cashew butter sauce on the stove top until adequately incorporated into the sauce.
  • Pour two tablespoons of the sauce over ice cream and immediately enjoy.
  • Store remaining sauce in an airtight container or jar and enjoy within one week.


The hot sauce melts the ice cream fast, so eat it fast! Though that shouldn’t be a problem…

Disclaimer: As part of the Foodbuzz Tastemaker Program, I received a stipend and coupons for free Häagen-Dazs® ice cream
My intense love for ice cream is purely my own.


  1. says

    That looks delicious! I love how you described your thought process behind coming up with the recipe. I often do the same thing…I’ll find a recipe, and then adjust with whatever ingredients I have or want to incorporate. This one looks like a huge success! Cashew butter is one of my faves 🙂


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