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Caramel slice nicecream

To create the thick 'ice cream' texture it is important that you freeze the bananas in advance. We recommend cutting them into small pieces so it is easier on your blender.

The combination of medjool dates, mesquite powder, hulled tahini and cashew butter in this caramel slice nicecream recipe creates the natural caramel flavour. The chocolate layer is simply made using cacao powder, vanilla, Himalayan salt and banana. For the ‘base’ we use whatever granola we have on hand.

We love making nice cream for breakfast, or even as an afternoon snack/dessert. For a more substantial meal it serves 2 but can also serve 4 as a snack. Try our ferrero rocher nicecream next!

Serves 2-4.

Ingredients

Base

3/4 cup your choice of granola

Caramel

2 frozen bananas
3 medjool dates
1/2 tbsp hulled tahini
1 tbsp cashew butter
2 tbsp mesquite powder, optional
1/2 tsp vanilla bean powder
1/8 tsp Himalayan salt
1/4 tsp cinnamon

Chocolate

2 frozen bananas
3 tbsp cacao powder
1/8 tsp salt
1/4 tsp vanilla bean powder

Method

  1. Divide granola between 2 cups/jars (or 4 if you would like a smaller serve).
  2. Combine all ingredients for the caramel layer in a high-power blender and blend until smooth and creamy.
  3. Spoon on top of the granola base and place in the fridge while you make the chocolate layer.
  4. Combine all ingredients for the chocolate layer in a high-power blender and blend until smooth and creamy.
  5. Spoon on top of the caramel layer. Top with cacao nibs and additional banana (optional), serve and enjoy.
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