Caramel Nice Cream
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.There is caramel ice cream and then…there is my caramel nice cream. And not to brag, but WOW! I use frozen bananas, Medjool dates, and vanilla for a smooth, creamy dessert that tastes way too decadent to be healthy. And yet it is. It is naturally sweet, dairy-free, and made with wholesome ingredients. I make this in just 15 minutes and enjoy it as is, or as a topping.
Caramel Nice cream is a plant-based dessert made from blended frozen bananas that turn into a thick, creamy mixture, without any dairy. I love reinventing classic sweet treats with guilt-free ingredients, just like I did with my Mango Nice cream, which also highlights natural sweetness without refined sugar. If you prefer fruity flavors, this is the one for you to try. My caramel version relies on the dates for a mild but distinctive sweetness, and keeps the rest of the ingredient list short and, well, sweet! Ha!
I first created this recipe during a warm Seattle afternoon, and my kids wanted ice cream as their after-dinner treat. Unfortunately, my husband and I had finished my homemade vegan matcha ice cream in secret the night before. Oops! I was fully prepared to buy ice cream, but remembered I had stored a whole lot of bananas in my freezer before going on vacation. And just like that, with the help of a few other simple ingredients, I created my kids’ all-time favorite ice cream.
👩🏽🍳 Why I Love This Recipe
Any recipe that turns bananas into a creamy caramel dream is alright by me! It is also a major plus that bananas just happen to be naturally high in potassium, B6, fiber, and magnesium. They also support heart health, aid in muscle recovery, and digestion, making it an ideal after-dinner treat. The medjool dates do more than just add the caramel flavor. They are also rich in antioxidants and known to support heart and bone health.
I have the frozen bananas to thank for the creamy ice cream-like texture, which is blended to make a deliciously thick base. I like soaking my dates before pureeing them as they are softer and make for a smoother consistency and an enhanced caramel flavor. A small pinch of salt and a dash of vanilla elevate the flavors and round everything out.
For me, this is the best kind of dessert. I do not have to feel guilty or worry about my kids experiencing a sugar crash. Instead, they are happy, and whether they know it or not, getting a great dose of vitamins. Last summer, we spent a day at the beach and decided to grab some ice cream at a local spot before heading home. My youngest walked up to the counter and asked for two scoops of caramel Nice cream. The girl behind the counter obviously thought it was a cute little error in pronunciation and gave her 2 scoops of caramel ice cream. It was not bad per se, but my little one was not impressed. Luckily, I had all the ingredients ready at home. Ha!
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🥘 Ingredients
For this recipe, I rely on just four simple ingredients that create a naturally sweet and moreish caramel flavor.
Bananas: I use ripe bananas, which I slice and then freeze, for a creamy base.
Medjool dates: These dates work best after they have been soaked.
Vanilla extract: Vanilla adds a warmth and depth that enhances the caramel flavor from my dates.
Salt: A small pinch of salt is all I need to enhance the sweetness.
🔪 How To Make
I prepare this caramel nice cream with a blender or food processor, and just a few other easy steps.
Freeze bananas: I slice ripe bananas into rounds and lay them on a tray, without overlapping, and freeze until solid.
Soak dates: Meanwhile, I place the pitted dates in hot water and let them soak for about 10 minutes, or until they are soft.
Drain the dates: Next, I drain the dates and add them to a high-speed blender with the frozen bananas, vanilla, and salt.
Blend: I blend until thick and smooth, making sure to scrape down the sides as needed.
Adjust texture: If the mixture struggles to blend, I add a small splash of oat or almond milk to help it along.
Serve or freeze: I either enjoy it immediately, for a soft serve texture, or transfer it into a freezer-safe container and freeze until scoopable.
💭 Expert Tips
My #1 Secret Tip for this caramel nice cream recipe is to use overly ripe bananas before freezing. The natural sugars in these bananas have been allowed to develop for longer, which creates a creamier final texture. This is also how I make sure no bananas ever spoil and go to waste.
Other Tips To Keep In Mind:
- Slice thinly: I always make sure to slice my bananas as thin as possible, and lay them apart from each other so that they do not fuse during freezing. This makes the blending part easier and guarantees a smooth lump-free outcome.
- Blend patiently: I take my time blending, making sure I scrape down and loosen any larger bits. The appealing thing about this ice cream is the smoothness, and this is how I achieve it.
- Freeze flat: I like freezing my leftovers in a flat dish, where possible. This makes it easier to scoop, and it also allows for faster freezing.
📖 Variations
Variations for this caramel nice cream are endless, and always delicious. These are just three of my favorites:
Chocolate swirl: I blend in 1 tablespoon of good-quality cocoa powder and fold in 2 tablespoons of dairy-free chocolate chips. I have used dark chocolate chips, which my husband loves. The slightly bitter contrast really works.
Caramel biscuit flurry: Inspired by the soft serve flurries, I crumble a few of my homemade snickerdoodle cookies into the ice cream and mix gently. This is the version my kids love, and they have experimented with every kind of cookie.
Pecan crunch: I sprinkle a few toasted chopped pecans over my nice cream and finish with a drizzle of honey. This take was invented by my sister, late one night in my kitchen, using whatever was easiest to grab.
🍽 Serving Suggestions
I love nothing more than an ice cream sundae. Actually, that is a lie. I love nothing more than creating new versions of ice cream sundaes. Consisted of my caramel nice cream, caramelized bananas, hearty chunks of my microwave peanut butter fudge, and a good drizzle of vegan chocolate syrup. If you only had to make one of my recipes, I would recommend this one!
I have served this caramel nice cream on the hottest and coldest days. Last Thanksgiving, I made sure to have a large batch ready. My vegan peach cobbler was hot out of the oven, and I made sure to place perfect scoops on top, allowing it to melt and infuse. The fusion of flavors between a hot and cold fruit dessert worked surprisingly well. Of course, not everyone in my family is a fan of cobbler, so instead, they had a scoop on a slice of my Nutella pizza.
🧊 Storing And ♨️ Reheating
Refrigeration: I do not recommend refrigerating this ice cream as it melts quickly and loses its structure.
Freezing: I store leftovers in an airtight container in the freezer for up to 3 months. I line the top with parchment paper to prevent the formation of ice crystals.
Reheating: I do not reheat this ice cream, but if it is too hard to scoop, I allow it to sit at room temperature for a few minutes until soft.
❓ Recipe FAQs
Why did my nice cream turn out icy instead of creamy?
This usually happens when the bananas are not ripe enough, or the mixture was overblended, and frozen for too long. Underripe bananas contain more starch and less natural sugar, which impacts the texture. This is why I stick to overripe bananas.
Does it matter if I do not use Medjool dates for this nice cream?
Yes, it does matter. Medjool dates are known for their caramel-like sweetness and flavor. They also have a softer, gooey texture, whereas other dates, such as Deglet Noor, are firmer, drier, and have a flavor similar to browned butter or raw cashew.
What happens if my bananas are too soft to slice?
When my bananas are too soft for slicing, I place small pieces or blobs of banana on a tray and level them out with a spoon before freezing. This way, I still have something resembling frozen rounds, which are easy to blend.
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🎥 Watch How to Make It
Caramel Nice Cream
There is caramel ice cream and then…there is my caramel nice cream. And not to brag, but WOW! I use frozen bananas, Medjool dates, and vanilla for a smooth, creamy dessert that tastes way too decadent to be healthy. And yet it is. It is naturally sweet, dairy-free, and made with wholesome ingredients. I make this in just 15 minutes and enjoy it as is, or as a topping.
Servings: 6 servings
Calories: 156kcal
Ingredients
- 5 bananas peeled & sliced into rounds
- 6 medjool dates pitted
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Arrange the sliced bananas onto a tray without the pieces touching. Cover with plastic wrap and freeze overnight.
- Place the pitted dated into a small bowl and cover with hot water. Soak for 10 minutes.
- Drain the dates and place into a food processor along with all remaining ingredients.
- Blend on high for 1-2 minutes. Scrape down the sides if needed and blend again.
- Serve and enjoy immediately or scrape out into a flat container, cover and freeze for 2-5 hours depending on the preferred consistency.
Notes
- My #1 Secret Tip for this caramel nice cream recipe is to use overly ripe bananas before freezing. The natural sugars in these bananas have been allowed to develop for longer, which creates a creamier final texture. This is also how I make sure no bananas ever spoil and go to waste.
- Slice thinly: I always make sure to slice my bananas as thin as possible, and lay them apart from each other so that they do not fuse during freezing. This makes the blending part easier and guarantees a smooth lump-free outcome.
- Blend patiently: I take my time blending, making sure I scrape down and loosen any larger bits. The appealing thing about this ice cream is the smoothness, and this is how I achieve it.
- Freeze flat: I like freezing my leftovers in a flat dish, where possible. This makes it easier to scoop, and it also allows for faster freezing.
Nutrition
Serving: 0.5cup | Calories: 156kcal | Carbohydrates: 40g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 98mg | Potassium: 520mg | Fiber: 4g | Sugar: 28g
this looks delicious! is there a way to make it a chocolate caramel ice cream?
Thanks Olivia! I would just add a bunch of chocolate chips into the ice cream! You can add them in right after you’re done blending the ice cream base – stir them in with a spatula to easily mix them in. You can also add some unsweetened cocoa powder into the ice cream base before blending, and then stir in the chocolate chips right after blending for a double chocolate flavor! Hope that helps!
great suggestions! one last question- does this store well? i read that it should thaw 15 minutes before serving, but does it stay hard and icy? i also read that putting wax paper on top helps prevent freezer burn, would this help? thank you!
Hi Olivia! This should store well but yes, it will get hard the longer it’s in the freezer. For a soft serve consistency, you can let it thaw in the fridge for a few hours or at room temperature until it has a nice scoopable texture. You can certainly put wax paper on top to help with freezer burn too!
My kids and I love this for a healthy ice cream alternative
Thanks! So happy to hear that Michelle!
The ice cream came out deliciously and super creamy!
So happy to hear that Tavo!
Ah you had me at caramel! This recipe was so easy to follow and turned out amazing. A great, healthy summer treat!
Woohoo! So glad you liked it!
Perfect for satisfying my sweet tooth. Plus, I don’t feel so guilty eating it for dessert at night.
Yes!! It’s such an amazing guilt-free treat!
That looks so nice. Great idea to use the dates for that caramel flavour! Simple but delicious!
Thank you so much Jacqueline!! I’m sure you will love this recipe!