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Chocolate-Chip Caramel “Ice-Cream” (vegan, dairy-free, nut-free)

by Arielle J on June 20, 2014

Vegan Summer Banana Caramel Chocolate Chip Ice Cream
I rarely eat bananas (I prefer to eat fruits that are in season
for optimal digestion), but this totally satisfies my sweet craving
and is the perfect summer-time treat.

Cold, creamy and guilt-free.

Oh, and best of all, it┬átakes approx 30 seconds – 1 minute to make!

*Please note- you will need to freeze bananas overnight for best consistency.

Chocolate-Chip Caramel “Ice-Cream” (vegan)
– 2 frozen bananas (sliced in chunks)
– 1/4 cup almond or hemp milk (unsweetened)
– 1/4 tsp vanilla extract
– 1/4 tsp caramel (or Butterscotch flavoring)
– 1 tbs raw cacao nibs (or dark chocolate chips)
– optional: spelt pretzels and unsweetened shredded coconut

– Place all ingredients (except cacao nibs) into blender (having a high powered blender, like a vitamix is really handy in this recipe)
– Blend until super smooth and creamy (on the lowest speed) stopping to stir every once in a while.
– Place into a bowl and top with cacao nibs (or whatever other ice cream toppings you want. I love spelt pretzels and shredded coconut on top too!)
– For best consistency, freeze entire bowl of ice-cream before serving (it gets soft fast)

Serves: 2

It’s so healthy (and packed with potassium) so you can eat for breakfast
and so delicious and perfect for dessert!



be well,

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