Vegan Banana Ice Cream with Date Caramel (Banoffee Ice Cream)
Creamy vegan banana ice cream with date caramel and mini pretzels, with or without an ice cream maker. Made with frozen bananas and coconut milk as the base.
Recommended Equipment
Ingredients
- 200 ml coconut milk
- 2 bananas
- 50 g medjoul dates
- 80 ml water
- 1 tablespoon peanut butter
- 1 pinch of salt
- mini pretzels for garnishing
Instructions
Without an Ice Cream Maker
- Stir the coconut milk, pour it into an ice cube tray and freeze. Cut the bananas into pieces and freeze them as well. Soak the dates in water and place them in the fridge.
- After about 3 hours, blend the dates with the soaking water, peanut butter, and salt, and set aside, then blend the coconut cubes and banana pieces into a creamy soft serve. Don't overblend or it will get too warm.
- Now either divide the ice cream into two or three small bowls, drizzle the date caramel over it, sprinkle with mini pretzels, and serve immediately, or fill it into a 300 ml container, swirl in the date caramel, and store in the freezer.
With an Ice Cream Maker
- Blend the soaked dates with the soaking water, peanut butter, and salt, and place in the fridge.Blend the coconut milk and banana pieces. Don't overblend or it will get warm.
- Turn on the ice cream maker and slowly pour in the banana mixture. Let it run for 15–20 minutes, depending on how firm you like your ice cream.
- Now either divide the ice cream into two or three small bowls, drizzle the date caramel over it, garnish with mini pretzels, and serve immediately, or fill it into a 300 ml (1, 25 cups) container, swirl in the date caramel, and store in the freezer.
Nutrition
Calories: 411kcalCarbohydrates: 50gProtein: 6gFat: 25gFiber: 5gSugar: 31g
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