Ahhh... the simple pleasure of a sundae. Only we don't eat peanut butter, cow milk or sugar, "so what on earth is this?" you might ask. What I do keep on hand, however, is my vanilla pudding, both in the refrigerator and frozen, sunflower seed butter, which tastes just like peanut butter in my opinion, and honey. I guess if you wanted to get technical there is evaporated cane juice in the dairy-free chocolate chips, but you could use cacao nibs if you prefer. I used the pudding from the fridge because I like my "ice cream" soft anyway. For a frozen version use the pudding frozen in ice cube trays, or take it straight from the food processor (when you make it) to the ice cream machine.