I am absolutely obsessed with desserts that aren’t sugar loaded and don’t leave me feeling bloated and gassy for the rest of the night; thankfully dairy free ice creams are starting to pop up more and more in supermarkets, but they usually require an arm and a leg. When I discovered banana “nice cream” I was hooked, but lately I’ve been thinking, “There has got to be a way to spruce this up a bit.” I was such a huge fan of my mint chocolate chip cashew ice cream, I knew there had to be a fun way to take advantage of our classic favorite, banana too. So I did just that with this dairy free, sugar free peanut butter caramel and chocolate chunk ice cream.
Like with anything worth while, a little bit of patience is required.
1 bunch of bananas (approximately 6-7)
1 cup of pitted madjool dates
1 Tablespoon almond milk
1/2 cup peanut butter
4 oz cacao
Blend dates and milk in blender or food processor until smooth and creamy. I always turn to my NutriBullet. This handy little blender always lets be blend stuff that all my previous blenders just wouldn’t allow. Dates can be super sticky and it takes a good blender or food processor to really get them creamy and smooth.
Once blended, set aside.
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Peel and break apart bananas, place them in a freezer safe container and put them in the freezer overnight. Prepare your caramel. Pre-chop your cacao into chunks. I use my Pampered Chef Food Chopper but the Ninja Express Chop is also a high quality, less expensive option.
Once bananas have frozen overnight, empty all banana chunks into blender and puree. Once your bananas are smooth and blended, add in your caramel, peanut butter and cacao chunks. Stir all the contents together until everything is well combined.
Freeze again for at least one hour.
After freezing, your nice cream should be easily sociable and absolutely perfect. Because I love the feeling of chowing down on rice, yummy desserts without any added sugars, I also topped our ice cream scoops with my sugar free, grain free, fudgy brownie recipe.
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