Salted Caramel Banana Nice Cream

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When you follow a raw vegan diet, you can have your dessert and eat it too! Although the raw vegan diet can seem like a limiting eating experience, you can enjoy numerous recipes that surprise and excite your taste buds. You can’t make every classic recipe that you know and love, but there are many raw renditions like this ice cream recipe.

In order to achieve a creamy base, you need to blend up frozen bananas. That means that you need to have a strong, high-speed blender, or a food processor to blend the ingredients thoroughly. You don’t want chunks of bananas in your bite of ice cream, so make sure to blend until you achieve a smooth consistency. This can take a couple minutes, but it’s ultimately worth it. The raw cashew butter, which you can purchase in a variety of grocery stores, contributes to the creamy texture. You then have to blend the caramel separately

This isn’t caramel in the traditional sense; rather, it’s date caramel. It’s more akin to date syrup, which you make by blending dates with some homemade almond milk (click here for recipe), sea salt, and alcohol-free vanilla extract. It’s integral that you soak the dates in water for about 30 minutes prior to blending to help soften them. This makes the blending process much easier. You only mix in the date caramel right before you serve the nice cream, otherwise it will harden and be unpleasant to eat if you freeze it.

Salted Caramel Banana Nice Cream
  • Prep Time:10m
  • Total Time:10m


For the Nice Cream

  • 2 bananas, peeled and frozen overnight
  • 2 tbsp. raw cashew butter
  • pinch sea salt

For the Date Caramel


For the Nice Cream

  1. Add the frozen bananas, cashew butter, and sea salt to a high-speed blender or food processor and blend until thick and creamy.
  2. You want to make sure that there are no chunks of banana in the nice cream.
  3. Place in a freezer-safe bowl or container and freeze for about one to two hours.

For the Date Caramel

  1. Soak the pitted dates in water for about 30 minutes and then discard the water.
  2. Add the soaked dates, almond milk, vanilla extract, and sea salt to a blender or food processor and blend until smooth.
  3. You may have little pieces of date left in the caramel, but that is perfectly fine.
  4. Remove the nice cream from the freezer and swirl in the date caramel as you scoop it into serving bowls.
  5. You can add as much or as little date caramel as you like. Enjoy!


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