Name: Salted Caramel Pecan Nicecream
Prep time: 5 min
Total time: 5 min
Ingredients: 4 Medjool Date ((stone removed)); 70 g Pecan Nuts; 300 g Banana ((chunks - frozen for at least 2 hours)); 0.5 tsp Vanilla Extract; pinch Sea Salt; 25 g Roasted Salted Pecans ((chopped))

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 ice-cream 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

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Prep Time 5

Total Time 5

Course Puddings

Servings bowls

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free, Sensory, Vegan, Vegetarian

Ingredients

4 Medjool Date (stone removed)
70 g Pecan Nuts
300 g Banana (chunks – frozen for at least 2 hours)
0.5 tsp Vanilla Extract
pinch Sea Salt

To serve

25 g Roasted Salted Pecans (chopped)

Instructions

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.

Notes

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!

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