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banana ice cream recipe
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This no-churn banana ice cream uses whole food ingredients and features a unique cardamom-infused date caramel ribbon, offering a decadent, refined sugar-free dessert option.
Ingredients
- 5 medium ripe bananas, sliced and frozen
- 150 g Medjool dates, pitted
- 80 ml water (or coconut milk)
- 15 ml refined coconut oil, melted
- 1 tsp ground cardamom
- 0.5 tsp ground cinnamon
- 1 tsp alcohol-free vanilla extract
- 0.25 tsp fine sea salt
- extra ground cardamom, for garnish
Instructions
- Prepare the Cardamom Date Caramel: Combine chopped dates, water, ground cardamom, ground cinnamon, vanilla extract, and sea salt in a high-speed blender or food processor. Blend until completely smooth (2-4 minutes), scraping down sides as needed. Add melted coconut oil and blend for 30 seconds until glossy.
- Reserve Garnish Caramel: Transfer about 60 ml (1/4 cup) of the finished caramel to a small bowl for garnish and set aside. Place the remaining caramel in the refrigerator for 10-15 minutes if a thicker ribbon texture is desired.
- Make the Banana Ice Cream Base: Place frozen banana slices in a powerful food processor. Process, scraping down the sides frequently, until the bananas break down into crumbles, form a thick paste, and eventually become completely smooth and creamy (resembling soft-serve consistency). This takes 5-8 minutes.
- Swirl the Caramel Ribbons: Once the banana ice cream is smooth, add the reserved ribbon caramel (approximately 180ml or 3/4 cup) to the food processor. Pulse 3-5 times to create distinct swirls without fully incorporating the caramel.
- Freeze to Firm Up: Immediately transfer the swirled banana ice cream mixture into a freezer-safe container. Freeze for at least 30-60 minutes to firm up to a scoopable consistency.
- Serve and Garnish: Let the container stand at room temperature for 5-10 minutes before scooping. Drizzle with the reserved garnish caramel and dust with extra ground cardamom, if desired.
Notes
Use very ripe bananas (with brown spots) for maximum sweetness. If dates are dry, soak them in hot water for 10 minutes before blending. To prevent over-processing when swirling, pulse briefly to create ribbons rather than fully blending.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Blending and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 200 g)
- Calories: 270 calories
- Sugar: 45 g
- Sodium: 50 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: nice cream, refined sugar-free, vegan dessert, cardamom, date caramel, banana ice cream, no-churn, dairy-free
