Sweet and salty, this salted caramel nice cream gets its creaminess from cool and silky frozen bananas. It's a decadent dessert with no added sugar, no dairy and no ice cream maker needed to make this vegan soft serve ice cream.
5-6medjool dates, pitted and chopped (soaked in hot water if needed)
2teaspoonsvanilla extract
¼teaspoonfine sea salt
sprinkle of flaky sea salt, optional
Instructions
Make sure your bananas are frozen firm. If too hard, sit out for a few minutes before blending. If too soft, freeze longer.
To make the nice cream base, add bananas and vanilla extract to food processor or high-speed blender. Blend until thick and creamy, scraping down sides as needed. About 1-3 minutes.
Add dates and sea salt. Blend until combined but still have some chunky dates visible.
Ready to eat if you like soft serve nice cream. Or, place in an airtight container, with a piece of parchment or plastic wrap pressed against the ice cream before adding the lid. Freeze for 15-20 minutes before serving.
Notes
Freezing bananas in slices makes them easier to cream.If dates are dry, soak for 10 minutes in hot water to soften. Drain before using.Store leftovers in an airtight container in the freezer for up to two weeks. To keep ice crystals from forming, press a piece of parchment paper or plastic wrap tightly against the nice cream before adding the lid.