Vegan date caramel ice cream

Vegan date caramel ice cream with banana, Medjool dates, peanut butter and coconut milk – creamy, sweetened with fruit and made in just a few steps.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 245 kcal per serving
• Protein: 4 g
• Fat: 6 g
• Carbs: 48 g

Ingredients

• 2 ripe bananas
• 4 Medjool dates
• 1 tbsp peanut butter
• 1 splash of coconut milk
• 1 pinch of sea salt

Method

You’ll need: blender · food processor · chopping board · knife

1. Peel the ripe bananas, slice them and freeze until solid.
2. Put the dates in the blender with the peanut butter, coconut milk and sea salt and blend into a smooth sauce.
3. Blitz the frozen banana slices in a food processor until the banana ice cream is creamy. Stop now and then if everything sticks to the sides.
4. Loosely fold the caramel sauce into the banana ice cream so visible swirls remain.
5. If you like it firmer, put the ice cream in the freezer for a little while. Otherwise, carry straight on.
6. Divide the ice cream between bowls and serve immediately while it's cold and creamy.

Good to know

This is one of those desserts that tastes like much more than it takes. Creamy, sweet and with that salty caramel note that has you reaching for seconds.

Swaps

Peanut butter → almond butter (more vitamin E) | Coconut milk → unsweetened plant-based Greek-style coconut yoghurt (a little creamier, depending on the product) | Medjool dates → Deglet Nour dates (usually a little less sweet) | Peanut butter → cashew butter (milder flavour, slightly softer texture)

Allergens

Contains peanuts, and some people also need to watch out for coconut. For children, only serve it in an age-appropriate texture; in pregnancy the ingredients are common, as long as they agree with you.

Dairy-free recipes