Salted caramel ice cream is just the best, and this is a yummy dairy-free version that can be whizzed up in 5 minutes! Frozen overripe bananas are the base and you simply add pecan nuts, dates, vanilla and a pinch of sea salt to make the most moreish frozen delight.
This recipe is easy enough to whip up as a speedy and delicious snack or a quick after-dinner pudding. It is naturally sweet with no refined sugar.
This is a great recipe for using up overripe and soft bananas with the little black spots from your fruit bowl. Whenever bananas overripen at home I peel them and cut them into chunks and put them in a bag in the freezer so I always have some ready to make nicecream and smoothies. Frozen chunks of banana are easier to blitz, and you get the exact amount you want for a recipe.
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Salted Caramel Pecan Nicecream
- 25 g Roasted Salted Pecans (chopped)
- Roughly chop the medjool dates and set aside.
- Place the pecans into a blender and whizz for a few minutes until they start to become a creamy mixture.
- Add the frozen banana chunks, vanilla extract and sea salt into the blender and whizz until thick, creamy and smooth.
- Add the medjool dates to the blender and pulse a few times to incorporate the dates into the banana mixture.
- Serve straight away for a soft scoop consistency – or, for a more solid consistency, transfer into a suitable container and freeze for 30 minutes.
- For a smoother texture, add the dates to the blender along with the bananas.
- If the dates are a little dry, soak in water for 10 minutes ahead of time to rehydrate and then drain the water.
- The pecan nuts can be replaced with your choice of nut butter. To make a nut-free switch to 70 grams of tahini or sunflower seeds.
- If you don’t actually need this to be dairy-free, then serve it with a little cream. Yum!