Salted Caramel Nice Cream

Sweet, salty, and oh-so-satisfying, this Salted Caramel Nice Cream is made with frozen bananas and a simple homemade date caramel. A sprinkle of sea salt brings out the deep caramel flavor while keeping things naturally sweet and wholesome. Creamy, dreamy, and full of plant-based goodness, it’s the perfect treat when you want something indulgent—but still clean.

Ingredients

For the Nice Cream Base:

3-4 Ripe Large Bananas, sliced and frozen

2 Tablespoons of Caramel Sauce

2 Tablespoons Oat Milk or Coconut Milk

1/2 tsp Vanilla Extract

1/8 tsp Fine Sea Salt (optional, enhances flavor)

For the Homemade Vegan Caramel

1/2 cup Pitted Medjool Dates (about 6–7)

1/4 cup Canned Coconut Cream (or more if needed for smoother texture)

1/2 tsp Vanilla Extract

1/8 tsp Sea Salt (or to taste)

Optional: 2 Tablespoons Maple Syrup for a sweeter caramel

Instructions

Make the Caramel

Soak the dates in hot water for 5–10 minutes to soften.

Drain and blend the dates with coconut cream, vanilla, and salt until smooth and creamy. Add maple syrup if desired.

Store in a jar in the fridge (lasts 4–5 days).

Make the Nice Cream

In a high-speed blender or food processor, blend frozen banana slices, oat/coconut milk, vanilla, and sea salt until thick and creamy. Avoid over-blending as you want it to be thick and creamy, not too thin.

Transfer the nice cream to a bowl. Gently swirl in spoonfuls of caramel sauce using a butter knife or spatula.

Sprinkle with flaky sea salt or crushed roasted almonds for crunch (optional).

Serve immediately for soft serve, or freeze 1–2 hours in a container for a firmer scoop-able texture.

Tips

For a richer flavor, use canned coconut milk instead of oat milk in the base.

The caramel also makes an amazing drizzle for brownies, pancakes, or your coffee!

Optional: You can also use store bought Vegan Caramel if you are pressed for time.