Caramel Banana Ice Cream

Banana Caramel Ice Cream 1

I make ice cream A LOT and love experimenting with different flavours, but this is a favourite (I’m usually too busy eating my creations to be bothered photographing them, but this time I made the effort!) Ice cream was something I thought would be the hardest thing to give up when I became vegan, but it turns out I didn’t have to give it up because it’s so easy to make really good vegan ice cream that’s also a much healthier alternative. 

  • 3/4 cup cashews (preferably soaked)
  • 9 medjool dates 
  • 1 tbs vanilla essence
  • 4 tbs maple syrup
  • 1-2 very ripe bananas
  • 500 mls unsweetened almond milk (or quionoa/coconut milk)

Process cashews (sans soaking liquid) in a food processor until very smooth – almost paste-like. Add dates, vanilla, maple and banana and process until smooth and dates are completely broken down. With processor going, gradually add milk until combined.

Pour into to ice-cream maker and process according to manufacturer’s instructions.

If it’s not all eaten immediately, remove from freezer 10-15 minutes before serving.

Makes about 1 litre

Banana Caramel Ice Cream


One thought on “Caramel Banana Ice Cream

  1. Pingback: The Flaxseed, The Soybean & The Holy Goat | To Bean Or Not To Bean?

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