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vegan banana ice cream with pretzel

Vegan Banana Ice Cream with Date Caramel (No-Churn)

Creamy no-churn vegan banana ice cream with date caramel and peanut butter, made with coconut milk and frozen bananas.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
freezing time 5 hours
Total Time 5 hours 20 minutes
Course Ice cream
Cuisine English inspired
Servings 4 Portionen
Calories 301 kcal

Recommended Equipment

knife*
cutting board*
stick blender*
Blender (Nutribullet)*
US Customary - Metric

Ingredients
 
 

  • 400 ml coconut milk
  • 1 teaspoon coconut sugar
  • 2 bananas
  • 50 g medjoul dates
  • 80 ml water
  • 1 tablespoon peanut butter
  • little salty pretzels for garnishing

Instructions
 

  • Combine coconut milk and coconut sugar and fill into an ice cube mold. Then freeze for 5 hours.
  • Chop up the bananas and freeze them as well.
  • After about 5 hours puree the dates with water and peanut butter. I use my stick blender for that.
  • Put the coconut cubes and banana pieces into a blender and blend into a creamy soft serve. Don't overblend or it will get too warm.
  • Now fill the soft serve into a big container or in several small ones, swirl in the date caramel and add the little pretzels.

Nutrition

Calories: 301kcalCarbohydrates: 27gProtein: 4gFat: 23gFiber: 3gSugar: 16g
Keyword nice cream banana, vegan banana ice cream, vegan salted caramel ice cream
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