I have had a long long break from blogging. And I feel like I am cheating coming back with another vegan ice cream! But I can’t help it! My hubby and daughter love salted caramel anything, so I had to give it a go. I just love the simple ingredients, nothing nasty and again no refined or added sugar. It’s important when making vegan banana-based ice cream that your bananas are properly ripe. Well, whenever and however you eat bananas, the skin should be spotted and black. Unripe bananas can cause stomach issues due to the resistant starch being difficult to digest. In ripe banana’s the starch changes to simple sugars, and is easier on your digestion.
I use all kinds of dates, my favourite are medjool as they’re softer and easier to work with and very sweet. If you use other dates, you might need to soak them longer and use a bit more. The quantities in this recipe can be adjusted depending on your ingredients and how sweet both your bananas and dates are. Start with the quantities below and add more if you need to. That’s the beauty of flavouring vegan ice cream, it’s a fun experiment!
This recipe makes one large serving or 2 small servings
Preparation Time: 10-15 minutes, depending on blender used
- 1 heaped cup sliced and frozen banana
- about 1/4 cup dates
- 1 tablespoon tahini
- a few pinches of pink himalayan or sea salt
- 1 teaspoon Lucuma powder ( optional )
- Soak your dates first in warm water for at least 15 minutes. It makes it easier to blend them. I have a high speed blender now, but if you don’t, blend them first, remove from the blender and then do Step 2 below. The reason for this is you may get big pieces of dates in the ice cream.
- This is the same process as with my other ice creams. Blend the frozen banana on it’s own first. How long this takes depends on your blender, a Vitamix does this easily. In mine, I need to stop a lot and push down the banana as I go, repeatedly, until it is well combined and nice and creamy.
- Add all other ingredients, including the premixed dates and blend until very well combined. If you blend this too long, the ice cream will start to liquify a bit too much from the heat of the blades. A lot of people put the base of their blender in the freezer before making ice cream or even pestos, so the heat doesn’t affect the result.
- Taste and adjust as necessary- if a bit too sweet and not caramel enough add a trickle more tahini. If not sweet enough, add another date.
- Serve and sprinkle with a little bit more salt for that authentic salted caramel taste.
- Eat immediately.