Caramel Nice Cream
This easy vegan salted caramel nice cream is a dairy-free treat made with silky frozen bananas and is perfect for satisfying your sweet tooth. Made with delicious swirls of caramel from simple ingredients, this nice cream is indulgent and ready to enjoy in just 10 minutes.
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Servings: 6 servings
Equipment
- 1 food processor or high-speed blender
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 5 large bananas peeled and sliced in coins and frozen
- 6 Medjool dates pitted, chopped and soaked in hot water for 10 minutes
- 2 teaspoons vanilla extract
- ¼ teaspoon fine sea salt
- sprinkle of flaky sea salt, optional
Instructions
- Slice and freeze ripe bananas for at least 2 hours, and remove pit and soak dates in hot water for 10 minutes.5 large bananas, 6 Medjool dates
- In a high-speed blender or food processor, combine frozen banana slices, Medjool dates, vanilla extract, and a pinch of sea salt.2 teaspoons vanilla extract, ¼ teaspoon fine sea salt
- Blend until smooth and creamy, with chunky bits of dates, scraping down the sides as needed. About 1-3 minutes.
- Scoop the nice cream into bowls and enjoy immediately with a sprinkle of flaky sea salt. Or freeze for up to 2 hours for a firmer texture.sprinkle of flaky sea salt, optional
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Notes
- Note: For a really smooth nice cream base with bigger chunks of dates, add the bananas and vanilla to the food processor and blend until thick and creamy. Then, add the dates and sea salt and pulse until well combined and chopped dates are mostly intact.
- Freezer: Store leftover nice cream in an airtight container, with a piece of parchment or plastic wrap pressed against the ice cream before adding the lid. Freeze for up to 2 weeks.
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Serving: Let the nice cream sit at room temperature for a few minutes before scooping to soften it slightly.
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