The Best Caramel Nice Cream
In this caramel nice cream recipe, dark caramel sauce is blended with frozen bananas to get a creamy, soft-serve texture with a truly delicious caramel flavor. There is no need to wait for it since it is also scoopable right out of the freezer.
Servings 4 servings
Calories 213kcal
Equipment
- Ice cream scooper with trigger
- our Vitamix A2300
Ingredients
- 5 Banana (medium) approx 20 oz
- 1 cup Coconut sugar
- ½ cup Full-fat coconut cream (canned)
- 1 Tbsp Dairy-free butter
- 1 pinch Sea salt flakes optional
Instructions
Overnight preparation
- Peel and slice bananas into 0.5-inch thick. Use a freezer-friendly ziplock bag and place the slices in one layer if possible. Spread it around and make it flat.
- Freeze them until they are hard and completely frozen. It may depend on your freezer, but overnight is always the safest bet.
- Place your canned coconut cream in the refrigerator overnight. Try to avoid shaking while doing so. You don’t want to mix the inside up.
Caramel sauce
- Take a saucepan and heat it over medium heat. Add butter and let it melt.
- Once it is melted, turn your stove to low heat and add the coconut cream part of the can (the fatty white part, not the opaque liquid) and coconut sugar. Mix them well.
- Simmer on low heat until 20 minutes. Stir occasionally. It only needs to bubble up, not boil.
- If you see it thicken and the caramel sauce sticks to the spoon, you are probably ready. It will thicken some more after cooling down, so don’t worry.
Caramel nice cream
- Add all frozen banana slices to your blender.
- Start on low speed, then increase it to maximum within 2-3 seconds.
- Use a tamper to ensure all frozen banana chunks reach the blades properly.
- When the caramel is cold, add ¼ cup of caramel sauce to your blender and blend them until combined. It should be quick to avoid heating it at all. Ready. Enjoy!
Video
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Notes
- Food processor or high-speed blender is a must-have piece of equipment – Most probably, immersion blenders and regular blenders may not be able to do a proper ice cream texture. If your manual says that your blender can crush ice cubes, then you are probably good to go, and it would be worth a try. Otherwise, use your food processor. You need to scrape the sides several times, but it will be all right in the end.
- All ingredients must be cold – I cannot emphasize enough that all nice cream recipes, not just this, will melt quicker than regular dairy-free ice creams. You must ensure the caramel is as cold as possible and the bananas are frozen. You also need to work quickly to enjoy it before it melts.
- It is a super dark caramel sauce – Coconut sugar is dark sugar. Therefore, the sauce will be quite dark as well. Don’t worry, it doesn’t mean burnt. It means that the sauce has a rich, intense caramel aroma.